Magic Chef CLY1612BDH Manual page 10

USING THE OVEN
PROBLEM • i CAUSE
Cakesare uneven. • Panstoocloseortouching eachotheror ovenwalls.• Batterunevenin pans,
• Temperature settoo lowor baking timetooshort.• Ovennotlevel,• Undermixing, • Too
much liquid.
Cake high in middle: • Tempeiatuteset too high.• BakingtimetoOiong ermixing • Too u hflOUr. • Pans
.• Ov . m :C
Cakefalls. • Too muchshorteningor sugar.• Too much or toolittle liquid.• Temperature set too low.
• Old ortoo little baking powder.• Pan too small. • Oven door openedfrequently.• Added
incorrecttype of oil to cake mix. • Added additional ingredients to cake mix or recipe.
Cakes,cookies, biscuits • Oven notpreheated.* Pans touchingeach other or ovenwalls.• Incorrect rackposition.
too brown on bottom. = Incorrect useof aluminumfoil. • Placed2 cookie sheetson one rack. • Used glass,dark,
stainedwarped or dull finish metal pans. (Use a shiny cookie sheet.)
Follow cookware manufacturer's instructionsfor oven temperature. Glasswareand dark
cookware such as Ecko's Baker's Secret requirelowering the oven temperature by 25°F.
Excessiveshrinkage. • Too littleleavening.• Overmixing.• Pan too large. • Temperatureset too high.• Baking
time too long. • Pans too close to each other or oven walls.
Cakes have tunnels. • Notenough shortening.• Toomuch bakingpowder.• Overmixingorat too higha speed.
• Temperatureset too high.
Pie crust edges too • Temperatureset too high. • Panstouching each other or oven walls.• Edges of crust too
brown, thin; shield with foil.
Pies have soaked crust. • Temperaturetoo lowat start of baking. • Fillingtoo juicy.. Used shiny metal pans.