Common Baking Problems And Why They Happen - Maytag CWG4600 User Manual

Common Baking Problems and Why They Happen

If you have carefully followed the basic instructions and still experience poor results, these suggestions
may be helpful:.
Problem Cause
Slow baking Baking or roasting time too short. Excessive
or roasting.
Temperature too low.
Oven out of calibration.
Old oven out of calibration.
Incorrect use of aluminum foil.
Oven not preheated.
Oven door opened too frequently.
Too many pans on racks.
Cakes are uneven.
Pans touching each other or
oven walls.
Batter uneven in pans.
Oven temperature too low or
baking time too short.
Range not level.
Undermixing.
Too much liquid.
Cakes high in the
Temperature too high.
middle.
Baking time too long
Overmixing.
Too much flour.
Pans touching each other or
oven walls.
Cakes fall.
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.
Cakes don't brown
Oven temperature too low.
on the top.
Overmixing.
Too much liquid.
Incorrect pan size or too little
batter in pan.
Oven door opened too often.
Cakes, cookies,
Oven not preheated.
biscuits too brown
Pans touching each other or
on the bottom.
oven walls.
Using glass, darkened, warped
or dull finish metal pans.
Incorrect rack position.
Incorrect use of aluminum foil.
Temperature Conversions
°Fahrenheit 200
°Celsius 100
Problem
shrinkage.
Crumbly or dry
texture.
Uneven texture.
Cakes have
tunnels.
Cakes crack on
the top.
Cakes not done
in the center.
Pie crust edges
too brown.
Pies don't brown
on the bottom.
Pies have soaked
crust.
250 275 300 325
120 140 150 160
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.
Improper measurement of
sugar, baking powder, liquid
or fat.
Old baking powder.
Oven temperature too high.
Baking time too long.
Too much liquid.
Undermixing.
Oven temperature too low.
Baking time too short.
Not enough shortening.
Too much baking powder.
Overmixing.
Oven temperature too high.
Batter overmixed.
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 too thin.
Using shiny metal pans.
Temperature too low at start
of baking.
Filling too juicy.
Using shiny metal pans.
350 375 400 425
180 190 200 220
450
230
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