Baking Recommendations - Jenn-Air SCE4320 Use And Care Manual

Convection Baking Recommendations
• As a general rule, when using recipes or prepared mixes developed for a radiant
bake oven, set the oven temperature 25°F lower than the recipe recommended
temperature. Times will be similar to or a few minutes less than recipe recom-
mended times. The chart on page 23 compares times and temperatures of many
baked foods. Use this as a reference.
• For better browning, large pans such as cookie sheets or rectangular baking pans
should be placed lengthwise, front to back, on the rack. This centers the food in
front of the convection fan for better air circulation which gives better overall
browning.
• Cookie sheets should be without sides and made of shiny aluminum. The best size
to usefor cookie sheets and jelly roll pans is 151/2 x 12" (overall size includes handles)
or 14" x 12".
Causes of Cake Failure
Problem Possible Cause
Cake Falls Oven not hot enough
Insufficientbaking
Openingoven door duringbaking
Too much or too littleleavening,liquidor sugar
Peaks in centeror Oven too hot at start of baking or over baking
crackson top Pan size too small
Too little or too muchflour or leavening
Over mixing
Flat Cake Pan too large
Overmixingor undermixing
Too much or too littleliquid
Old or too littlebaking powder
Uneven cakes Range not level
Batter uneven
Cake pans too close to oven walls or each other
Sticksto pan Cake cooledin pan too long
Pan not greased and floured
Cracks and falls apart Removed from pan too soon
Too much shortening, leavening or sugar
Excessive shrinkage Oven too hot or overbaking
from sides of pan Overmixing
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