Table of Contents
Advertisement
Available languages
Available languages
TROUBLESHOOTING
First try the solutions suggested here to possibly avoid the cost of a service call.
BAKING AND ROASTING
With either Bake or Convection Bake and Convection Roast poor results can occur
for many reasons other than a malfunction of the oven. Check the chart below for
causes of the most common problems. Since the size, shape and material of baking
utensils directly affect the baking results, the best solution may be to replace old
baking utensils that have darkened and warped with age and use. Check the Baking
Charts for the correct rack position and baking time.
BAKING PROBLEM
Food browns unevenly
Food too brown on bottom
Food is dry or has shrunk
excessively
Food is baking or roasting too
slowly
Piecrusts do not brown on
bottom or crust is soggy
Cakes pale, flat and may not be
done inside
CAUSE
•
Oven not preheated
•
Aluminum foil on oven rack or oven bottom
•
Baking utensil too large for recipe
•
Pans touching each other or oven walls
•
Oven not preheated
•
Using glass, dull or darkened metal pans
•
Incorrect rack position
•
Pans touching each other or oven walls
•
Oven temperature too high
•
Baking time too long
•
Oven door opened frequently
•
Pan size too large
•
Oven temperature too low
•
Oven not preheated
•
Oven door opened frequently
•
Tightly sealed with aluminum foil
•
Pan size too small
•
Baking time not long enough
•
Using shiny steel pans
•
Incorrect rack position
•
Oven temperature is too low
•
Oven temperature too low
•
Incorrect baking time
•
Cake tested too soon
•
Oven door opened too often
•
Pan size may be too large
39
Advertisement
Chapters
Table of Contents
