KitchenAid KEBI271W Use And Care Manual page 13

High altitude baking:
When baking at high altitudes, recipes
and baking times vary. For accurate
information, write the Extension
Service of your state college or
university or Extension Service,
Colorado State University, Fort Collins,
Colorado, 80523. There may be a
cost for the bulletins. Be sure to specify
the type of information you want (i.e.,
cakes, cookies, breads, etc.).
Common baking problems:
The following information will help if
you are having baking probiems.
Cakes burn on the sides when:
@ There were too many pans or the
pans were too large for the oven.
@ The oven was too hot.
Cakes crack on the top when:
© The batter was too thick.
© The pan was not the correct size.
¢ The pan was not centered in
the oven.
Cakes rise higher on one side
when:
e The batter was spread unevenly in
the pan.
e The pans were set too close to the
sides of the oven.
@ The oven was not level.
© The pans were warped.
Cookies and biscuits brown more
on one side than the other when:
e The pan was set too close to one
side of the oven.
® The oven door was not closed
properly.
Cookies and biscuits are too brown
on top when:
e The pan was set too high in the
oven.
© The Selector was left on BROIL
during baking.
e Aluminum foil was used. The foil may
have distributed the heat unevenly
in the oven.
© The pan's sides were too deep.
e The pan was too wide or too long
for the oven.
@ The oven rack was overcrowded. See
"Pan placement" on page 11.
Pies burn around the edges when:
@ The oven was too hot.
© There were too many pans or the
pans were too large for the oven.
@ The pans were too dark.
Pies are too light in color on the
top when:
@ The oven was not hot enough.
@ The oven was too full, cutting off
even heat distribution.