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ABOUTYOURWALLOVEN
(D
COMMON BAKING PROBLEMSAND WHY THEY HAPPEN
PROBLEM
POSSiBLe
CAUSES
Cakes are uneven.
• Panstoo closeor touching eachotheror ovenwalls.• Batterunevenin pans.
• Temperature settoo loworbakingtimetooshort.• Ovennot level., Undermixing.
• Toomuchliquid.
Cake high in middle,,
Temper=areset too hgh • Baking t me t:o ong, Overmixing, Too muchflour
• ;Pans touching each otheror ovenwails, incorrect rackposition.
Cake falls.
• Toomuchshortening or sugar.• Toomuchor toolittleliquid.• Temperature set too
low.• Oldor toolittlebakingpowder. • Pantoosmall.• Ovendooropenedfrequently.
• Addedincorrect t ypeof oilto cake mix.= Addedadditional i ngredients t o cake mixor
recipe.
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FO_ optimumresui_i bake°n one rack: If bakingcakeson_o racks,placepanstoward
the _ont of the oVen;On the upperrackandtowardthe backofthe ovenon the !ower
Cakes, cookies, biscuits
• Ovennot preheated.• Panstouching each otheror ovenwalls.• Incorrect r ack
too brown on bottom,
position. • Incorrectuseof aluminum foil.• Placed2 cookiesheetsonone rack.• Used
glass,dark,stained, w arpedor dullfinishmetal pans.(Use a shinycookiesheet.)
Followcookwaremanufacturer's i nstructions f or oventemperature. G lasswareand dark
cookware suchas Ecko'sBaker'sSecretmayrequirelowering the oventemperature by
25°R
Excessive shrinkage.
• Toolittle leavening.• Overmixing.• Pan too large.• Temperatureset too high.
• Bakingtimetoolong.° Panstoo closeto each otheror ovenwalls.
Uneven texture.
* Too much liquid, Undermixing, Temperature set too Iowi ,Baking time tooshorti
Cakes have tunnels.
• Notenoughshortening. • Toomuchbakingpowder. • Overmixing or at toohigha
speed.• Temperature settoo high.
Pie crust edges too
• Temperaturesettoo high.• Panstouching each otheror ovenwalls. • Edgesofcrust
brown,
too thin;shieldwithfoil.
Pies have soaked crusL
• Temperaturetoo low at start of baking.• Fillingtoojuicy.• Usedshinymetalpans.
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