How To Bake Or Roast; Common Baking Problems Chart - Magic Chef 3442XRA User Manual

USING YOUR OVEN
TO SET OVEN: Preheat oven for all baking opera- / _1 • _-iI--i 9 5 _o
tions. I • I I I
L
1. Press BAKE TEMP pad. BAKE indi- 4. Place food in oven when oven has
cator turns on. preheated to set temperature, cu_c_ ct.E_ eROZL
2. Turn SET knob until desired tern- 5. Check food at minimum time. Cook
perature is displayed, longer if necessary.
3. BAKE ON indicator and oven imme- 6. Press STOP/CLEAR pad to cancel _z,e_ cook _z.E _o_ TZ.E BAKE T _
diately turn on. the operation.
COMMON BAKING PROBLEMS AND WHY THEY HAPPEN
PROBLEM CAUSE
Cakes are uneven. Pans touching each other or Cakes don't brown on top. Incorrect rack position.
oven walls. Temperature set too low.
Batter uneven in pans. Overmixing.
Temperature set too low or Too much liquid,
baking time too short. Pan size too large or too little
Oven not level, batter in pan.
Undermixing. Oven door opened too often,
Too much liquid.
Excessive shrinkage. Too little leavening.
Cake high in middle. Temperature set too high. Overmixing.
Baking time too long. Pan too large.
Overmixing. Temperature set too high.
Too much flour. Baking time too long.
Pans touching each other or Pans too close to each other
oven walls, or oven walls.
Incorrect rack position.
Cake falls. Too much shortening or sugar. Uneven texture. Too much liquid.
Too much or too little liquid. Undermixing.
Temperature set too low. Temperature set too low.
Old or too little baking powder. Baking time toe short.
Pan too small.
Oven door opened frequently. Cakes have tunnels. Not enough shortening.
Added incorrect type of oil to Too much baking powder.
cake mix. Overmixing or at too high a
Added additional ingredients speed.
to cake mix or recipe. Temperature set too high.
Cakes, cookies, biscuits Incorrect rack position.
don't brown evenly. Oven door not closed properly. Cakes crack on top. Batter overmixed.
Door gasket not sealing Temperature set too high.
properly. Too much leavening.
Incorrect use of aluminum foil. Incorrect rack position.
Oven not preheated.
Pans darkened, dented or
warped. Cake not done in middle. Temperature set too high.
r For0ptimumresults bake_g_ke_ Pan too small.
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two racks, stagger p_ns _ _ne is not di_!y ove__n ;_ Baking time too short.
_ada_0_iir,,gred ents were add_ _ mix or reci_; ex: I
Cakes, cookies, biscuits too Oven not preheated, ase.
brown on bottom. Pans touchingeach other or
oven walls.
Incorrectrackposition. Pie crust edges too brown. Temperature set too high.
Incorrectuse of aluminumfoil. Pans touchingeach otheror
Placed 2 cookie sheets on one oven walls.
rack. Edges of crust too thin.
Used glass, darkened, stained,
warped or dull finish metal
pans. (Use a shiny cookie Pies don't brown on bet- Used shiny metal pans.
sheet.) tom. Temperature set too low,
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perature. Glassware and dark Uten_!s SUCh a_ Eckols I Pies have soaked crust. Temperature too low at start of
Baker S Secret requ re lower ng the oventemperatureby I baking.
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Usedshin metal ans.
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