Common Baking Problems A Ndwhytheyhappen - Magic Chef 3127STA Repair Manual

Common Baking Problems A ndWhyTheyHappen
Cakes are uneven. Pans touching each other or Cakes don't brown on top. Incorrect rack position.
oven walls. Temperature too low.
Batter uneven in pans. Overmixing.
Oven temperature too low or Too much liquid.
baking time too short. Pan size too large or too little
Oven not level, batter in pan.
Undermixing. Oven door opened too often.
Too much liquid.
Excessive shrinkage. Too little leavening.
Cake high in middle. Temperature too high. Overmixing.
Baking time too long. Pan too large.
Overmixing. Temperature too high.
Too much flour. Baking time too long.
Pans touching each other or Pans too close to each other
oven walls, or oven walls.
Incorrect rack position.
Cake falls, Too much shortening or sugar. Uneven texture. Too much liquid.
Too much or too little liquid. Undermixing.
Temperature too low. Temperature too low.
Old or too little baking powder. Baking time too short.
Pan too small.
Oven door opened frequently. Cakes have tunnels. Not enough shortening.
Added incorrect type of oil to Too much baking powder.
cake mix. Overmixing or at too high a
Added additional ingredients speed,
to cake mix or recipe. Temperature too high.
Cakes, cookies, biscuits Incorrect rack position.
don't brown evenly. Oven door not closed properly. Cakes crack on top. Batter overmixed.
Door gasket not sealing Temperature too high.
properly. Too much leavening.
Incorrect use of aluminum foil. Incorrect rack position.
Oven not preheated.
Pans darkened, dented or
warped. Cake not done in middle. Temperature too high.
Pan too small.
Baking time too short.
Cakes, cookies, biscuits too Oven not preheated.
brown on bottom. Pans touching each other or
oven walls. Pie crust edges too brown. Temperature too high.
Incorrect rack position. Pans touching each other or
incorrect use of aluminum foil. oven walls.
Placed 2 cookie sheets on one Edges of crust too thin.
rack. Incorrect rack position.
Used glass, darkened, stained,
warped or dull finish metal Pies or cakes don't brown Used shiny metal pans.
pans. (Use a shiny cookie on bottom. Temperature too low.
sheet.)
Pies have soaked crust. Temperature too low at start of
baking.
Filling too juicy.
Used shiny metal pans.
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