Common Baking Problems Chart - Sears Kenmore 629.45765 Owner's Manual

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Cakes are uneven, • Pans too close or touching each other or oven walls. Batter uneven in pans.
• Temperature set too low or baking time too short. • Oven not level. • Undermixing. • Too
much liquid.
Cake falls , Too much shortening or sugar. • Too much or too little liquid. • Temperature set too low.
• Old or too little baking powder ° Pan too small • Oven door opened frequently. - Added
incorrect type of oil to cake mix. • Added additional ingredients to cake mix or recipe.
Cakes, cookies, biscuits • Oven not preheated, • Pans touching each other or oven walls. • incorrect rack position.
too brown on bottom, * Incorrect use of aluminum foil. • Placed 2 cookie sheets on one rack. • Used glass, dark,
stained warped or dull finish metal pans. (Use a shiny cookie sheet.)
Follow cookware manufacturer's instructions for oven temperature. Glassware and dark
cookware such as Ecko's Baker's Secret may require lowering the oven temperature by
25oF.
Excessive shrinkage. • Too little leavening. • Overmjxing.. Pan too large. • Temperature set too high. • Baking
time too long. • Pans too close to each other or oven walls.
Cakes have tunnels. ° Not enough shortening. • Too much baking powder. • Overmixing or at too high a speed.
Pie crust edges too
brown.
• Temperature set too high.
• Temperature set too high. • Pans touching each other or oven walls. • Edges of crust too
thin; shield with foil.
Pies have soaked crust, • Temperature too low at start of baking. • Filling too juicy. • Used shiny metal pans.