To Set Oven; Common Baking Problem Chart - Magic Chef 7858XRA Use And Care Manual

USING YOUR OVEN

TO SET OVEN:

1. Press BAKE TEMP pad. BAKE indi-
cator turns on.
2. Turn SET knob until desired tem-
perature is displayed.
3. BAKE ON indicator and oven imme-
diately turn on.
COMMON BAKING PROBLEMS AND WHY THEY HAPPEN
PROBLEM
Cakes are uneven.
Cake high in middle.
Cake falls.
Cakes, cookies, biscuits
don't brown evenly.
For optimum results, bake on one rack. If baking cakes on
two racks, stagger pans so one is not directly over an-
other.
Cakes, cookies, biscuits
too brown on bottom.
Follow utensil manufacturer's instructions for oven tem-
perature. Glassware and dark utensils such as Ecko's
Baker's Secret require lowering the oven temperature by
°
25 F.
Preheat oven for all baking opera-
tions.
4. Place food in oven when oven has
preheated to set temperature.
5. Check food at minimum time. Cook
longer if necessary.
6. Press STOP/CLEAR pad to cancel
the operation.
CAUSE
Pans touching each other or
oven walls.
Batter uneven in pans.
Temperature set too low or
baking time too short.
Oven not level.
Undermixing.
Too much liquid.
Temperature set too high.
Baking time too long.
Overmixing.
Too much flour.
Pans touching each other or
oven walls.
Incorrect rack position.
Too much shortening or sugar.
Too much or too little liquid.
Temperature set too low.
Old or too little baking powder.
Pan too small.
Oven door opened frequently.
Added incorrect type of oil to
cake mix.
Added additional ingredients
to cake mix or recipe.
Incorrect rack position.
Oven door not closed properly.
Door gasket not sealing
properly.
Incorrect use of aluminum foil.
Oven not preheated.
Pans darkened, dented or
warped.
Oven not preheated.
Pans touching each other or
oven walls.
Incorrect rack position.
Incorrect use of aluminum foil.
Placed 2 cookie sheets on one
rack.
Used glass, darkened, stained,
warped or dull finish metal
pans. (Use a shiny cookie
sheet.)
PROBLEM
Cakes don't brown on top.
Excessive shrinkage.
Uneven texture.
Cakes have tunnels.
Cakes crack on top.
Cake not done in middle.
If additional ingredients were added to mix or recipe, ex-
pect cooking time to increase.
Pie crust edges too brown.
Pies don't brown on bot-
tom.
Pies have soaked crust.
-11-
CAUSE
Incorrect rack position.
Temperature set too low.
Overmixing.
Too much liquid.
Pan size too large or too little
batter in pan.
Oven door opened too often.
Too little leavening.
Overmixing.
Pan too large.
Temperature set too high.
Baking time too long.
Pans too close to each other
or oven walls.
Too much liquid.
Undermixing.
Temperature set too low.
Baking time too short.
Not enough shortening.
Too much baking powder.
Overmixing or at too high a
speed.
Temperature set too high.
Batter overmixed.
Temperature set too high.
Too much leavening.
Incorrect rack position.
Temperature set too high.
Pan too small.
Baking time too short.
Temperature set too high.
Pans touching each other or
oven walls.
Edges of crust too thin.
Used shiny metal pans.
Temperature set too low.
Temperature too low at start of
baking.
Filling too juicy.
Used shiny metal pans.