Solving - Thermador CM301 Care And Use Manual

Problem Solving / Consumer Service Built-in CH Oven Care and Use Manual
SoMng Baking ProbJems
With either BAKE, CONVECTION or CONVECTION BAKE, poor results can occur for many reasons. Check
the recommendations below for causes of the most common problems. Since the size, shape and material
of bakeware directly affect the baking results, the best solution may be to replace old bakeware that
have darkened and warped with age and use. Check the Baking Recommendations for the correct rack
position and baking time.
BAKING PROBLEH
Food browns unevenly ,
®
@
®
Food too brown on bottom
,
®
®
Food dry or has shrunk
excessively
®
®
Food baking or roasting
too slowly
@
®
®
Pie crusts do not brown on
bottom or have soggy crust
®
®
Cakes pale, flat and may
not be done inside
®
@
®
Cakes high in middle with
crack on top
@
®
®
Pie crust edges too brown
®
POSSIBLE CAUSES
Oven not preheated
Aluminum foil on oven rack or oven bottom (not recommended)
Bakeware too large for recipe
Pans touching each other or oven walls
Oven not preheated
Using glass, dull or darkened metal pans
Incorrect rack position
Pans touching each other or oven walls
Oven temperature too high
Baking time too long
Oven door opened frequently
Pan size too large.
Oven temperature too low
Oven not preheated
Oven door opened frequently
Food too tightly sealed with aluminum foil
Pan size too small
Baking time not long enough
Using shiny metal pans
Incorrect rack position
Oven temperature is too low
Oven temperature too low
Incorrect baking time
Cake tested too soon
Oven door opened too often
Pan size may be too large
Baking temperature too high
Baking time too long
Pans touching each other or oven walls
Incorrect rack position
Pan size too small
Oven temperature too high
Edges of crust too thin
55