Common Baking Problems And Why They Happen - Magic Chef 3862VVD Owner's Manual

Common Baking Problems And Why They Happen
Cakes are uneven. Pans too close or touching Cakes don't brown on top, Incorrect rack position.
each other or 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.
Cake high in middle. Temperature set too high. Excessive shrinkage. Too little leavening.
Baking time too long. Overmixing.
Overmixing. Pan too large,
Too much flour, Temperature set too high.
Pans touching each other or Baking time too long.
oven wails. Panstoo close to each other
Incorrect rack position, or oven walls.
Cake falls. Too much shodening or sugar.
Too much or too little liquid. Uneven texture. Too much liquid.
Temperature set too low. Undermixing.
Old or too little baking powder, Temperature set too low.
Pan too small. Baking time too short.
Oven door opened frequently.
Added incorrect type of oil to Cakes have tunnels. Not enough shortening,
cake mix. Too much baking powder.
Added additiona_ingredients Overmixing or at too h)gh a
to cake mix or recipe, speed.
Cakes, cookies, biscuits Incorrect rack position. Temperature set too high.
don'tbrown evenly. Oven door not closed properly.
Door gasket not sealing Cakes crack on top. Batter overmixed.
properly.
Incorrect use of aluminum foil. Temperatureset too high.
Too much leavening.
Oven not preheated, tncorrect rack position.
Pans darkened, dented or
warped.
Cake not done in middle, Temperatureset too high.
Pan too small.
Baking time too short.
Cakes, cookies, biscuits too Oven not preheated.
brown on bottom. Pans touching each ether er
oven walls.
Incorrect rack position. Pie crust edges too brown. Temperature set too high.
Incorrect use of a_uminumfell Pans touch}rig each ether or
Placed 2 cookie sheets on one oven walls.
rack. Edges of crust too thin,
Used glass, dark, stained,
warped or dull finish metal
pans. (Use a shiny cookie Pies don't brown on bottom. Used shiny metal pans.
Temperature set too low.
sheet.) Incorrect rack position.
Pies have soaked crust, Temperature too low at start
of baking.
Filling too juicy.
Used shiny metal pans.
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