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OVENUSE
COMMON BAKING
PROBLEMS
AND WHY THEY HAPPEN
POSSIBL CAUSES
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PROBLEM
E
Cakes are uneven.
• Pans too close or touchingeach other or oven walls.• Batteruneven in pans.
• Temperature set toolowor bakingtimetoo short.• Ovennot level. • Underrnixing.
• Toomuchliquid.
Cake high in middle.
- Temperature set toohigh.• Bakingtimetoo long.• Overmixing.• Toomuchflour.
• Pans touchingeach otheror ovenwails.• Incorrect rack position,
Cake falls.
• Too much shortening or sugar. • Too much or too little liquid. • Temperatureset too
low. • Old or too little baking powder.= Pan too small. • Oven door openedfrequently.
• Added incorrecttype of oil to cake mix. • Added additional ingredientsto cake mix or
recipe.
Cakes, cookies, biscuits
sealing
don't brown evenly.
1not
dentedor warped,
oven on the lower
rack.
Cakes, cookies, biscuits
• Oven notpreheated.• Pans touchingeachother or ovenwalls. • Incorrectrack
too brown on bottom,
position. • Incorrect use ofaluminumfoil. • Placed2 cookiesheets onone rack.• Used
glass, dark.stainedwarpedor dullfinishmetalpans. (Usea shiny cookiesheet.)
Followcookwaremanufacturer's instructions for oven temperature. G lasswareanddark
cookwaresuchas Ecko'sBaker'sSecretmay requirelowering the oventemperature by
25°F.
Excessive shrinkage.
• Too littleleavening.• Overmixing.• Pan too large. • Temperatureset too high,
• Baking timetoo long.• Panstoocloseto eachotheror ovenwalls.
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speed. • Temperatureset toohigh.
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Cake.or do.e in
brown,
too thin; shieldwithfoil.
Pies have soaked crusL
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