Common Baking Problems And Causes - Maytag 338972 Use And Care Manual

OVEN COOKWARE ~
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Aluminum Absorbs heat faster Ihan glass or sleel and conducts heat well. Produces delicate browning, lender crust. and
reduces spaltermg of roasls Besl lor cakes, mufhns. quick breads, cookies. and roasllng.
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Ovenproof Glass/ Because lhls cookware absorbs heal quickly and holds II well, you should lower your oven temperature 25oF Gives
food a deep, crusty brown top. Best for casseroles
Darkened Co_okware
Absorbs heal quicker lhan shiny cookware Lower your oven lemperalure 25DF (except for pastry) Good for pies
and other foods baked I" pastry shells
COMMON BAKING PROBLEMS AND CAUSES
CAKE RISES UNEVENLY
* Range 01 oven iack nol level
- Pan waned
- Batter spread unevenly in pan
- Pans 100 close lo oven wall or rack loo crowded
CAKE HIGH IN MIDDLE
- Too much flour
. Oven Lemperalure too high
CAKE NOT DONE IN CENTER
- VJr0ng SlLe pan
. Oven 1oo ho!
. Pan not centered w oven
CAKE FALLS
* Too much shartenlng, llquld 01 sugai
* Temperature loo low
- Pan 100 small
l
Oven door opened too ohen
l
Too much leavenlng or stale leavening
l
Overm~xing abler addIng flour
BOTOM PIE CRUST SOGGY
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Fllllng too ,",cy
- F~ll~nq allowed lo stand I" pie shell before baking
- Used shiny pans
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Temperalure too low at slarl of baking
- Crust and/or lllllng not allowed to cool belote fllllng crush
BURNING AROUND EDGES OF PIE CRUST
l
Oven temperatures loo high
l
Edges of crust foe lhin or loo high
- Oven 100 full or pans too close together
COOKIES AND BISCUITS BURN ON BOUOM
. Oven preheat lime loo short
. Pan too deep or 1oo large
. Used dark pans
- Used ~ncorrecI rack pos~l~on
FOOD NOT DONE AT END OF COOKING TIME
l
Oven temperature set 100 low
l
Oven too crowded
. Oven door opened too often
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Alumwm 1011 blockIng air movemenl
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