Baking And Roasting - GASLAND chef Pro Series Instruction Manual

Baking and roasting

With either Bake or Convection Bake and Convection Roast poor results can
occur for many reasons other than a malfunction of the oven. Check the chart
below for causes of the most common problems. Since the size, shape and
material of baking utensils directly affect the baking results, the best solution may
be to replace old baking utensils that have darkened and warped with age and
use. Check the Baking Charts for the correct rack position and baking time.
Baking Problem
Food browns unevenly
Food too brown
on bottom
Food is dry or has
shrunk excessively
Food is baking or
roasting too slowly
Pie crusts do not brown
on bottom or crust is sogg
Cakes pale, flat and may
not be done inside
Cakes high in middle with
crack on top
Pie crust edges too brown
1 (844) 538-7890
support@gaslandchef.com
• Oven not preheated
• Aluminum foil on oven rack or oven bottom
• Baking utensil too large for recipe
• Pans touching each other or oven walls
• Oven not preheated
• Using glass, dull or darkened metal pans
• Incorrect rack position
• Pans touching each other or oven walls
• Oven temperature too high
• Baking time too long
• Oven door opened frequently
• Pan size too large
• Oven temperature too low
• Oven not preheated
• Oven door opened frequently
• Tightly sealed with aluminum foil
• Pan size too small
• Baking time not long enough
• Using shiny steel pans
• Incorrect rack position
• Oven temperature is too low
• Oven temperature too low
• Incorrect baking time
• Cake tested too soon
• Oven door opened too often
• Pan size may be too large
• Oven temperature too high
• Baking time too long
• Pans touching each other or oven walls
• Incorrect rack position
• Pan size too small
• Oven temperature too high
• Edges of crust too thin
www.gaslandchef.com
3330-A Marathon Ct Charleston, SC 29418
Cause
40