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OPERATORS TROUBLE SHOOTING GUIDE
PROBLEM
CAUSE
REMEDY
UNEVEN BROWNING OR
OVER-COOKING AT EDGE
OF PANS.
TEMP. SETTING TOO HIGH,
WRONG RACK POSITIONS
USED FOR PRODUCT LOAD.
REDUCETEMPERATURE CONTROL
SETTING. REDUCE NUMBER OF
RACKS BEING USED. (SEE
SEPARATE COOKING CHART.)
CHECK RACK POSITIONS.
PULLING TO THE EDGE
OF PAN OR SPILLING
OVEN OUT OF LEVEL OR
WARPED SHEETPANS
HAVE OVEN LEVELED, ON THE
RACKS, SIDE TO SIDE AND
FRONTTO BACK. THE RACK
SHOULD CHECK DEAD LEVEL
SIDETOSIDE AND FROM
LEVEL TO'/a" LOW AT
THE FRONT, FROM FRONTTO
BACK. PANS USED FOR
BAKING BATTER PRODUCTS
SHOULD BE KEPT SEPARATED
FROM GENERAL PURPOSE PANS.
IF ANY PAN SHOWS A TENDENCY
TO WARP, IT SHOULD BE
REMOVED FROM THE BAKING
GROUP.
OVERBROWNING BEFORE
DONE OR SHRINKING
AND OVERBROWNING
ATEDGES
TEMPERATURE SETTING
TOO HIGH.
REDUCETEMPERATURE CONTROL
SETTING, INCREASE COOKING
TIME. (SEE SEPARATE COOKING
CHART.)
EXCESSIVE SHRINKAGE
FORGETTING TO
MAINTAIN WATER IN
OVEN OR THE USE
OFTOO HIGH A
ROASTING TEMPERATURE
PUT A PAN OF WATER IN OVEN
OR ADD WATER TO PAN. LOWER
THE ROASTING TEMPERATURE
116020-7
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