Common Baking Problems And Solutions - Dacor Wall Ovens Manual

Common Baking Problems and Solutions

Problem
COOKIES AND BISCUITS BURNT
ON THE BOTTOM
COOKIES AND BISCUITS ARE TOO
BROWN ON TOP
CAKE SIDES ARE BURNT AND CAKES
ARE NOT DONE IN THE CENTER/ CAKES
BURST ON TOP
POOR VOLUME FOR CAKES AND
BAKED GOODS
UNEVEN CAKE SHAPE
CAKE TEXTURE IS TOUGH OR CRUMBLY
COOKIES ARE TOO CRISP
COOKIES ARE TOO SOFT
Reason
Oven door was opened too often
Dark, absorbent pan was used
Incorrect rack position. Pan is too close to the
heat source
Standard Bake, Convection Bake, Bake or
Surround Convection Bake mode is being used
Pan is too large and too close to element
Rack position is too high
Oven is not fully preheated
The pan's sides are too high
Oven is too hot
Too little flour
Too much liquid
Oven is too hot
Batter spread unevenly
Oven rack is not level
Too much flour
Too little sugar or shortening
Batter overmixed
Low moisture in product
High sugar and fat content
Thin shape
Baked too long
Too much liquid
Low sugar or fat
Underbaked
Large/ thick shape
130
Solution
Set minute timer to shortest recommended time
and look through window to check doneness
Use shiny, reflective pans with low sides
Check cookies by looking through the oven
door's window instead of opening door
Use recommended rack position and use Pure
Convection ™ .
Use smaller pan
Use the rack positions recommended in
this guide
Allow oven to preheat fully before placing
food in the oven
Use recommended pan size
Reduce temperature
Measure ingredients carefully
Lower oven temperature
Shake pan lightly to even out batter
Make sure oven rack is properly in place
Place cakes in center of oven rack for best result
Decrease flour
Increase sugar or fat
Do not overmix batter- use recommended
mix times
Increase liquid
Decrease sugar or fat
Cut/roll larger pieces
Decrease baking time
Decrease liquid
Increase sugar or fat
Increase cooking time
Cut slightly smaller