Magic Chef CGS1740ADH Owner's Manual page 14

BAKING PROB _ TH_ H_ , COMMON LEMS AND
PROBLEM CAUSE
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Cakesare uneven. • Panstoo close or touchingeach other or ovenwalls.- Batter uneven in pans.
• Temperatureset too low or bakingtime too short. • Oven not level. • Undermixing.• Too
much liquid.
Cake high in middle. • Temperaturesettoo high.. Bakingtimetoo long.• Overmixing.• Toomuchflour,• Pans
touching eachotherorovenwalls.• Incorrect rackposition.
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Cake falls. • Toomuchshortening or sugar.• Toomuchortoo littleliquid.• Temperature settoolow.
• Oldortoolittlebakingpowder. • Pan toosmall.• Ovendooropenedfrequently, • Added
incorrect type ofoilto cakemix.• Addedadditional i ngredients to cakemixor recipe,
Cakes,cookies, biscuits • Incorrect r ackposition. • Ovendoornotclosedproperly. • Doorgasketnotsealing properly
don't brownevenly, orpropedy attachedto door. • Incorrect u seofaluminum foil.• Ovennotpreheated. • Pans
darkened,dentedor warped.
Foroptimum results, b akeononerack.Ifbakingcakesontwo racks,staggerpansso one is
not directly above another.
Cakes,cookies, biscuits • Oven not preheated.* Pans touchingeach other or oven walls. • Incorrect rack position.
too brown on bottom. • Incorrect useof aluminumfoil. • Placed2 cookie sheetson one rack. • Used glass,dark,
stained warped or dull finish metal pans. (Usea shiny cookie sheet.)
Follow cookware manufacturer's instructionsfor oven temperature. Glasswareand dark
cookware such as Ecko's Baker's Secret may require loweringthe oven temperature by
25°F,
Cakesdon't brown On • Incorrectrackposition. • Temperature settoo low.• Overmixing. • Toomuchliquid. • Pan
top. size toolargeortoo littlebatterin pan. • Ovendooropenedtoo often.
Excessiveshrinkage. • Toolittleleavening. • Overmixing. • Pantoo large.• Temperature settoo high.• Baking
timetoolong.• Pans toocloseto eachotheror ovenwalls.
Uneven texture. • Toomuchliquid.• Undermixing. • Temperatureset too low.• Baking timetoo short.
Cakes have tunnels. • Notenough shortening. • Toomuchbakingpowder. • Overmixing or at toohigha speed.
• Temperature settoo high.
Cake not done in • Temperature settoo high.• Pan toosmall.• Baking timetoo short.
middle.
If additional i ngredients were addedto mixor recipe,expect cooking timeto increase.
Pie crust edges too • Temperatureset too high. • Panstouchingeach otheror ovenwalls.• Edges of crusttoo
brown, thin; shieldwith foil.
Pies don't brown on • Usedshinymetal pans.• Temperature settoo low.• Incorrectrackposition.
bottom. • Somefrozenpiesshouldbe placedon a cookiesheet,checkpackagedirections.
Pies have soakedcrust. • Temperature too lowat startof baking.• Filling toojuicy.• Usedshinymetalpans.