Hew To Bake Or Roast; Common Baking Problem Chart - Magic Chef 3510KRA Use And Care Manual

USING YOUR OVEN
HOW TO BAKE OR
ROAST
1. When cool, position rack in oven de-
pending on what you are baking,
2. To set oven: Turn thermostat knob to
desired temperature and the selector
knob to BAKE+
3. Place food in center of oven, allowing
a minimum of 2 inches between uten-
sil and oven walls.
4. Check food for doneness at minimum
time in recipe. Cook longer if neces-
sary. Remove food from the oven
and turn the selector knob to OFF,
If you have carefully followed the basic
instructions and still experience poor re-
sults, these suggestions may be helpful:
COMMON BAKING PROBLEMS AND WHY THEY HAPPEN
Cakes are uneven.
Cake high in middle.
Cake fails,
Cakes, cookies, biscuits
don't brown evenly,
Cakes, cookies, biscuits too
brown on bottom.
Pans touching each other or
oven walls.
Batter uneven in pans.
Temperature set too low or
baking time too short.
Oven not level,
Undermixing.
Too much liquid.
Temperature set too high,
Baking time too long.
Overmixing.
Too much flour.
Pans touching each other or
oven wails.
Incorrect rack position,
Too much shortening or sugar.
Too much or too little liquid.
Temperature set too Iow.
Old or too little baking powder.
Pan too small.
Oven door opened frequently.
Added incorrect type of oil to
cake mix.
Added additional ingredients
to cake mix or recipe.
Incorrect rack position.
Oven door not closed properly.
Door gasket not sealing
properly.
Incorrect use of aluminum foil.
Oven not preheated.
Pans darkened, dented, warped,
or large cookie sheet.
Oven not preheated.
Pans touching each other or
oven walls.
Incorrect rack position.
Incorrect use of aluminum foil.
Placed 2 cookie sheets on one
rack.
Used glass, darkened, stained,
warped or dull finish metal
pans. (Use a shiny cookie
Cakes don't brown on top.
Excessive shrinkage.
Uneven texture.
Cakes have tunnels,
Cakes crack on top.
Cake not done in middle.
Pie crust edges too brown.
Pies don't brown on bot-
tom.
Pies have soaked crust.
Incorrect rack position.
Temperature set too low.
Overmixing.
Too much liquid.
Pan size too large or too little
batter in pan.
Oven door opened too often.
Too little leavening.
Overmixing.
Pan too large,
Temperature set too high.
Baking time too long.
Pans too close to each other
or oven walls.
Too much liquid,
Undermixing.
Temperature set too low.
Baking time too short.
Not enough shortening.
Too much baking powder.
Overmixing or at too high a
speed.
Temperature set too high.
Batter overmixed.
Temperature set too high,
Too much leavening.
Incorrect rack position.
Temperature set too high.
Pan too small.
Baking time too short.
Temperature set too high.
Pans touching each other or
oven walls.
Edges of crust too thin.
Used shiny metal pans,
Temperature set too low.
Temperature too low at start of
baking.
Filling too juicy,
Used shiny metal pans.
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