Table of Contents
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Common
Baking
Problems
and
Causes
If you have eareihlIy folIowed the basic instructions and still experience poor results, these suggestions
may be helpful.
_Cakes are Uneven.
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Cause
:Problem
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Cause
Baking or roasting time too
Excesslrce : i: ii .... ::
Too little leavening.
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short.
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Overmixing.
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Temperature toolo_+:
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Pan too large.
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O,'en out of calibration,
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Oven temperature
too high,
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.....:.:'_ Old oven out of ealibration,
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Baking time too long.
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Incorrect use ofalmninum
foil.
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Pans too close to each other or
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Oven not preheated,
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oven wall.
: _ Oven door opened ffequently,
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hnproper
measurement
of
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Too man), pans on racks.
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sugar, baking powder, liquid
Pans touching each other or
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or fat.
ovenwalls.
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i+ Old baldng powder.
Batter uneven in pans.
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Oven temperature
too high.
Oven temperature
too low or
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+ Baking time too long.
_ddle.
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baking time too short.
Range not level.
Undermixing.
Too much liquid.
Temperature
too high.
Baking time too long.
OvermLxing.
Too much flora:
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.
Oven not preheated.
Pans darkened, dented or
warped.
O_-en temperature
too low.
@,,ermLxing.
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, wmped
or dull finish metal pans.
Incorrect rack position.
Incorrect use of aluminum foil.
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