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I CAUSE& CORRECTION i
PROBLEM
CAUSE
CORRECTION
BROWNING:
1. Dented or warped pan.
1. Use even bottomedpan.
Unevenbottom browning2. Oven not preheated.
2. Preheatto desiredtemp.
beforeaddingfood.
3. Rangenot level.
3. Adjust leg levelers(see
Use and Care).
Too brownon bottom
1. Improperrack placement. 1. Checkfor correctrack posi-
tion beforestartingwhile
oven is cold.
2. Ovendoor has beenopened2. Opendooronlyafterfoodhas
too often,
been baked for shortestre-
commended bakingtime.
3. Oven not preheated.
3. Preheat to desiredtemp. be-
fore addingfoods.
4. Panstouching wallsor other 4. Pans shouldnot be closer
pans.
than 11hto 2 inchesfrom
each other or oven walls.
5. Warped,dark or dullfinished5. Use even bottomed, s hiney
pan (includeglass),
pans for light browning.
Too brownon top.
1. Oven doorsopen too often. 1. Opendooronlyafter foodhas
been bakedfor shortestre-
commended bakingtime.
2. Overmeasuring.
2. Use standardmeasuring
(fats-sugars-liquids).
cups.
3. Oven temp. too low.
3. Doublecheckrecipefor cur-
rect oven temperature.
4. Pan size too large.
4. Usepansizerecommended in
recipe.
Crack on top.
1. Oven temperature too high. 1. Doublecheckrecipefor cor-
rect oven temperature.
2. Overmeasuring.
2. Use standardmeasuring
cups.
Crumblyor dry.
1. Oven temp. too high.
1. Doublecheckrecipefor cor-
rect oven temp. - excess
heat dries food.
2. Over baking.
2. Checkfoods after shortest
bakingtime.
3. Over measuring.
3. Use standardmeasuring
cups.
38
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