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ABOUTC()OKING baking
COMMON BAKING PROBLEMS AND WHY THEY HAPPEN
PROBLEM
POSSIBLE CAUSES
Cakesare uneven.
• Panstoo close or touchingeachother or oven walls.• Batter uneven in p_
• Temperature set toolowor bakingtime tooshort.• Oven notlevel.• Und
• Toomuchliquid.
Cake high in middle.
• Temperature set toohigh.• Bakingtimetoo long.• Overmixing. , ,Toomu
• Panstouching each otheror ovenwalls.• Incorrect r ackposition.
Cake falls.
• Toomuchshortening or sugar.• Toomuchor too littleliquid.• Temperatu
low.• Oldor too little bakingpowder.• Pantoo small.• Oven dooropened
• Addedincorrect t ypeof oilto cake mix. • Addedadditionalingredients t o
recipe.
Joornot closedproperly, o Doorgasketn(
inurefoil.• Ov
cakeson two racks,place
•rackand towardthe backofthe ovenon
rack.
,
,
,
,'
,
,
,,
,
,
Cakes, cookies, biscuits
• Ovennotpreheated.• Panstouching each otheror ovenwalls.• Incorre(
too brown on bottom,
position. • Incorrect useof aluminumfoil.• Placed2 cookiesheetsonone
glass,dark,stainedwarpedor dullfinishmetal pans.(Use a shinycookie,,
Followcookwaremanufacturer's instructions f or oventemperature. G lassy
cookware suchas Ecko'sBaker'sSecretmay requirelowering the ovente
25OF.
Excessive shrinkage.
• Toolittleleavening.• Overmixing. • Pan toolarge. • Temperature set too
• Bakingtimetoolong.• Panstoo closeto eachotheror ovenwalls.
tneven texture.
• Too
too low.• Baking tim_
Cakes have tunnels.
• Notenoughshortening. • Toomuchbakingpowder.• Overmuxing o r at tc
speed.• Temperature set toohigh
Cake not done in
too high.• Pantoo small.=Bakingtime too short.
middle.
Ifadditional i ngredients w ere-added to mix or recipe,exp_ cooking time
Pie crust edges too
• Temperatureset too high. • Panstouching each otheror ovenwalls.• E,
brown,
toothin;shieldwithfoil.
Pies don't brown on
bottom.
Pies have soaked crust.
• Temperaturetoo lowat start of baking. • Fillingtoo juicy. • Used shinym
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