Magic Chef 6893VVD Use And Care Manual page 14

15 OVEN USE
Information in the chart below covers both conventional and convection baking unless specifically noted. If you have carefully
followed the basic instructions and still experience poor results, these suggestions may be helpful
Cakes are uneven. Pans too close or touchingeach other Cakes don't brown on top. Incorrect rack position.
or oven warls. Temperature set too low.
Batter uneven in pans. Overmixing.
Temperature set too low or baking time Too much liquid.
too short. Pan size too large or too little
Oven not _evel, batter in pan.
Undermixing. Oven door opened too often.
Too much liquid.
CONVECTION ONLY; Oven tempera- Excessive shrinkage. Too little leavening.
ture was not reduced 25°F or 50°F for Overmixing.
delicate cakes or quick breads. Pantoo targe.
Temperature set too high.
Cake high in middle. Temperature set too high. Baking time too long.
Baking time too long. Pans too close to each other
Overmixing. or oven wails.
Too much flour. CONVECTION ONLY: Oven
Pans touchingeach other or oven temperature was not reduced 25°F.
walls.
)ncorrectrack position. Uneven texture. Too much liquid.
CONVECTION ONLY: Oven tempera- Undermixing.
ture was not reduced 25°F or 50°F for Temperature set too low.
de_catecakes or quick breads. Baking time too short.
CONVECTION ONLY: Oven tem-
, Cake falls. Too much shortening or sugar.
perature was not reduced 25°F or
Too much or too little liquid. 50°F for deticate cakes.
Temperatureset too row.
Old or too ILttlebaking powder. Cakes have tunnels, Not enough shortening.
Pan too smarl. Too much baking powder.
i Oven door opened frequently. Overmixing or at too high a Speed.
Added incorrecttype of oilto cake mix, Temperatureset too high.
Added additional ingredients CONVECTION ONLY: Oven tern-
to cake mix or recipe, perature was not reduced 25°F.
Cakes, cookies, biscuits Incorrect rack position. I Cakes crack on top, Batter overmixed.
don't brown evenly, Oven door not closed properly. Temperature set too high.
Door gasket not sealing properly. Too much leavening.
Incorrect use of aluminum foil. Incorrect rack position.
Oven not preheated, ,CONVECTION ONLY: Oven tern-
Pans darkened, dented or warped, perature was not reduced 25°F or
l For optimum resultsfor conventional baking, bakeon one 50°F for delicate cakes.
rack. If baking cakes on two racks, stagger pans toward Cake not done in middle. Temperature set too high.
front of oven on upper rackand pans toward back of oven Pan too small
on lower rack, Baking time too short.
[ 1
Cakes, cookies, biscuits Oven not preheated: If additional ingredients were added to mix or recipe,
too brown on top or Pans touching each other or oven expect cooking time to increase.
bottom, walls.
Oven temperature too high. Pie crust edges too brown. Temperature set too high,
Incorrect rack position. Pans touching each other or
Incorrectuse of aluminum foil oven walls.
P_aced2 cookie sheets Onone rack. Edges of crust too thin; shield with
Used glass, darkened, stained, warped foil
or dull finish metal pans. (Use a shiny CONVECTION ONLY: Oven tem-
cookiesheet.) perature was not reduced 25°F.
CONVECTION ONLY: Oven tempera-
ture was not reduced 25°F or 50°F for Pies don't brown on bottom. Used shiny metal pans.
delicate cakes or breads. Temperature set too low.
Incorrect rack position.
FOllOW cookware manufacturer's instructions for oven Pies have soaked crust. Temperature too low at start of
temperature: Glassware and dark cookware requite baking.
lowering the oven temperature by 25 ° F. Filling too juicy.
Used shiny metal pans.