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Baking - Maytag CRE9800 User Manual

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Common Baking Problems and Causes
If you
have
carefully
followed
the
basic
instructions
and
still
experience
poor
results,
these
suggestions
may
be helpful.
Problem
Slow
baking
or roasting.
CEtuse
Baking
or roasting
time
too
short.
Temperaturc
too low.
Oven
out
of calibration.
Old
oven
out
of calibration.
Incorrect
use
of aluminum
foil.
Oven
not
preheated.
Oven
door
opened
frequently.
Too
many
pans
on racks.
Problem
Excessive
shrinkage.
Crumbly
or dry
texture.
Cause
Too
little
leavening.
Overmixing.
Pan
too large.
Oven
temperature
too
high.
Baking
time
too long.
Pans
too close
to each
other
or
oven
wall.
hnproper
measurement
of
sugar,
baking
powder,
liquid
Cakes
Lreuneven.
Pans
touching
each
other
or
oven
wails.
Batter
uneven
in pans.
Oven
temperature
too low
or
baking
time
too short.
or fat.
Old
baking
powder.
Oven
temperature
too high.
Baking
time
too long.
I
Cakes
high
in the
middle.
Cakes
fall.
Cakes
don't
brown
on the bottom.
Cakes
don't
brown
on the
top.
Cakes,
cookies,
biscuits
too
brown
on
the
bottom.
Range
not
level.
Undermixing.
Too
much
liquid.
Temperature
too high.
Baking
time
too long.
Over mixing.
Too
much
flour.
Pans
touching
each
other
or
oven
walls.
Too
much
shortening
or sugar.
Too
much
or too little
liquid.
Temperature
too low.
Old
or too
little
baking
powder.
Pan
too small.
Oven
door
opened
frequently.
Using
shiny
metal
pans.
Incorrect
rack
position.
Oven
temperature
too
low.
Over mixing.
Too
much
liquid.
Incorrect
pan
size
or too
little
batter
in pan.
Oven
door
opened
too
often.
Oven
not
preheated.
Pans
touching
each
other
or
oven
walls.
Using
glass,
darkened,
warped
or dull
finish
metal
pans.
Incorrect
rack
position.
Incorrect
use
of aluminum
foil.
Uneven
texture.
Cakes
have
tunnels.
Cakes
crack
on
the top.
Cakes
not
done
in the centen
Pie crust
edges
too brown.
Pies don't
brown
on the bottom.
Pies have
soaked
crust.
Too
much
liquid.
UndermLxing.
Oven
temperature
too low.
Baking
time
too
short.
Not
enough
shortening.
Too
much
baking
powder.
Overmixmg.
Oven
temperature
too
high.
Baiter
overmixcd.
Oven
temperature
too
high.
Too
much
leavening.
Temperature
too
high.
Pan
too
small.
Oven
temperature
too high.
Pans
touching
each
other
or
oven
wall.
Edges
of crust
loo thin.
Using
shiny
rectal
pans.
Temperature
too low
at start
of baking.
Filling
too juicy.
Using
shiny
metal
pails.
PAGE
14

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