Baking - Maytag CRE9800 User Manual

Common Baking Problems and Causes
If you have carefully followed the basic instructions and still experience poor results, these suggestions
may be helpful.
Problem
Slow baking
or roasting.
CEtuse
Baking or roasting time too
short.
Temperaturc too low.
Oven out of calibration.
Old oven out of calibration.
Incorrect use of aluminum foil.
Oven not preheated.
Oven door opened frequently.
Too many pans on racks.
Problem
Excessive
shrinkage.
Crumbly or dry
texture.
Cause
Too little leavening.
Overmixing.
Pan too large.
Oven temperature too high.
Baking time too long.
Pans too close to each other or
oven wall.
hnproper measurement of
sugar, baking powder, liquid
Cakes Lreuneven.
Pans touching each other or
oven wails.
Batter uneven in pans.
Oven temperature too low or
baking time too short.
or fat.
Old baking powder.
Oven temperature too high.
Baking time too long.
I
Cakes high in the
middle.
Cakes fall.
Cakes don't brown
on the bottom.
Cakes don't brown
on the top.
Cakes, cookies,
biscuits too brown
on the bottom.
Range not level.
Undermixing.
Too much liquid.
Temperature too high.
Baking time too long.
Over mixing.
Too much flour.
Pans touching each other or
oven walls.
Too much shortening or sugar.
Too much or too little liquid.
Temperature too low.
Old or too little baking powder.
Pan too small.
Oven door opened frequently.
Using shiny metal pans.
Incorrect rack position.
Oven temperature too low.
Over mixing.
Too much liquid.
Incorrect pan size or too little
batter in pan.
Oven door opened too often.
Oven not preheated.
Pans touching each other or
oven walls.
Using glass, darkened, warped
or dull finish metal pans.
Incorrect rack position.
Incorrect use of aluminum foil.
Uneven texture.
Cakes have
tunnels.
Cakes crack on
the top.
Cakes not done
in the centen
Pie crust edges
too brown.
Pies don't brown
on the bottom.
Pies have soaked
crust.
Too much liquid.
UndermLxing.
Oven temperature too low.
Baking time too short.
Not enough shortening.
Too much baking powder.
Overmixmg.
Oven temperature too high.
Baiter overmixcd.
Oven temperature too high.
Too much leavening.
Temperature too high.
Pan too small.
Oven temperature too high.
Pans touching each other or
oven wall.
Edges of crust loo thin.
Using shiny rectal pans.
Temperature too low at start
of baking.
Filling too juicy.
Using shiny metal pails.
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