Common Baking Problems And Why They Happen - Magic Chef 9512WUA Owner's Manual

Common Baking Problems and Why They Happen
Cakes are uneven.
Cake high in middle.
Cake falls.
Cakes, cookies, biscuits
don't brown evenly.
Pans 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.
Temperature set too high.
Baking time too tong.
Overmixing.
Too much flour.
Pans touching each other or
oven walls.
Incorrect rack position,
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.
Incorrect rack position.
Oven door not closed properly.
Door gasket not sealing
properly.
Incorrect use of aluminum foil.
Oven not preheated,
Pans darkened, dented or
warped.
Cakes, cookies, biscuits
too brown on bottom.
Oven not preheated.
Pans touching each other or
oven walls.
Incorrect rack position.
Incorrect use of aluminum foil.
Placed 2 cookie sheets on one
rack.
Used glass, darkened, stained,
warped or dull finish metal
pans. (Use a shiny cookie
sheet.)
Cakes don't brown on top.
Excessive shrinkage.
Uneven texture.
Cakes have tunnels.
Cakes crack on top.
Cake not done in middle.
Incorrect rack position.
Temperature set too low.
Overmixing.
Too much liquid.
Pan size too large or too little
batter in pan.
Oven door opened too often.
Too little leavening.
Overmixing.
Pan too large.
Temperature set too high.
Baking time too long.
Pans too close to each other
or oven wails.
Too much liquid.
Undermixing.
Temperature set too low.
Baking time too short.
Not enough shortening.
Too much baking powder.
Overmixing or at too high a
speed.
Temperature set too high..
Batter overmixed.
Temperature set too high.
Too much leavening.
Incorrect rack position.
Temperature set too high.
Pan too sma!l.
Baking time too short,
Pie crust edges too brown. Temperature set too high.
Pans touching each other or
oven walls.
Edges of crust too thin.
Pies don't brown on bet- Used shiny metal pans.
tom. Temperature set too low.
Pies have soaked crust.
Temperature too low at start of
baking.
Filling too juicy.
Used shiny metal pans.