Magic Chef CES1350AAH Owner's Manual page 23

COMMON BAKING PROBLEMS AND WHY THEY HAPPEN
PROBLEM
Cakes are uneven.
Cake high in middle.
falls.
POSSIBLE CAUSES
• Pans too close or 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 Iongl • overmixing. • Too much flour.
• Pans touch ng each other or oven walls ,, Incorrect rack position.
• Too much shortening or sugar. • Too much or too little liquid. • Temperature set too
low. • 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.
Cakes, cookies, biscuits
too brown on bottom.
• 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, dark, stained warped or dull finish metal pans. (Use a shiny cookie sheet.)
Follow cookware manufacturer's instructions for oven temperature. Glassware and dark
cookware such as Ecko's Baker's Secret may require lowering the oven temperature by
25OF.
shrinkage.
• Too little leavening. • Overmixing. • Pan too large. • Temperature set too high.
• Baking time too long.. Pans too close to each other or oven walls.
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Cakes have tunnels, • Not enough shortening. • Too much baking powder_ = Overmixing or at too high a
speed. =Temperature set too high.
Pie crust edges too
brown,
• Temperature set too high. = Pans touching each other or oven walls. * Edges of crust
too thin; shield with foil.
Pies have soaked crust. • Temperature too low at start of baking. • Filling too juicy. • Used shiny metal pans.