Common Baking Problems Chart - Magic Chef TIME SAVOR RANGE Manual

Common Baking Problems And Why They Happen
PROBLEM = CAUSE = PROBLEM CAUSE
Cakes are uneven. Pans too close or touching Cakes don't brown on top. incorrect rack position.
each other or oven walls. Temperature set too low.
Batter uneven in pans. Overmixing.
Temperature set too low or Too much }iquid.
baking time too short. Pan size too large or too Itttle
Oven not level, batter in pan.
Undermixing. Oven door opened too often.
Too much liquid.
Cake high in middle. Temperature set too high. Excessive shrinkage. Too little leavening.
Baking time too long. Overmixing.
Overmixing. Pan too large.
Too much flour. Temperature set too high.
Pans touching each other or Baking time too long.
oven wails. Pans too close to each other
incorrect rack position, or oven waits.
Cake fails. Too much shortening or sugar.
Too much or too little liquid. Uneven texture. Too much liquid.
Temperature set too low. Undermixing.
Old or too little baking powder. Temperature set too low.
Pan too small. Baking time too short.
Oven door opened frequently.
Added incorrect type of oil to
cake mix. Cakes have tunnels. Not enough shortening.
Added additional ingredients Too much baking powder.
to cake mix or recipe. Overmixing or at too high a
speed.
Cakes, cookies, biscuits Incorrect rack position. Temperature set too high.
don't brown evenly. Oven door not closed properly.
Door gasket not sealing
properly. Cakes crack on top. Batter overmixed.
Incorrect use ofaluminum foil Temperature set too high.
Oven not preheated. Too much leavening.
Pans darkened, dented or Incorrect rack position.
warped.
Foroptimum results,bakeon one rack, Ifbakingcakes on I Cake not done in middle. Temperature set too high.
twor&oks, p|acepanstowardbackofovenonUp_errackt Pan too small
and toward front of oven on _wer rack. t Baking time too short.
Cakes, cookies, biscuits too Oven not preheated. } If additional ingredients were added to mix or recipe,
brown on bottom. Pans touching each other or expect cooking time to increase.
oven walls.
Incorrect rack position. Pie crust edges too brown, Temperature set too high.
Incorrect use of aluminum foil. Pans touching each other or
Placed 2 cookie sheets on one oven wa]ls.
rack. Edges of crust too thin.
Used glass, dark, stained,
warped or du{tf{nish meta_
pans. (Use a shiny cookie Pies don't brown on bottom. Used shiny metal pans.
sheet.) Temperature set too low.
Incorrect rack position.
Follow cookware manufacturer's instructions for oven {
temperature. Glassware and dark cookware such as I Pies have soaked crust. Temperature too low at start
Ecko's Baker's Secret require lowering the oven t of baking.
temperature by 250 F. Filling too juicy.
, , Used shiny metal pans.
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