Common Baking Problems - Amana ACS3350 Owner's Manual

Cooking
(cont'd)

Common Baking Problems

Amana Consumer Affairs at (800) 843-0304.
Test your cakes for doneness.
While they are still in the oven. Because
of variances across individual ovens, it
is best to test for the proper consistency
rather than solely relying on time and
visual appearance as an indicator.
It may not be the oven.
Cake problems may be in the mixing of
the batter. Overbeating can cause cake
structure to break down and excessive
shrinkage of the cake. Underbeating
can result in lumpy cakes that may not
be cooked thoroughly. All ingredients
should be at room temperature—not
out of the refrigerator. Make sure to
follow the recipes directions for how
long the batter should be mixed.
Cake stuck?
Allow cake to cool in cake pan on a rack
for 10 minutes before removing. Larger
cakes (over 14 inches in diameter) may
take 15 minutes. If the cake has cooled
too long, reheat in the oven at 250°F for
a few minutes.
Better with butter
Make sure to follow recipe directions
and use butter or margarine when it is
listed. Using a low fat substitute will
cause a recipe to fail.
3UREOHP
Lopsided cakes
(bake unevenly)
Cakes, cookies, biscuits
too brown on bottom or top
Pies don't brown
Cakes not done in center
Cakes fall
Excessive shrinkage
Cakes high in middle
or cracked
&DXVH
Pans touching each other or oven walls.
Batter spread unevenly in pan.
Uneven heat distribution in oven.
Oven is not level.
Oven not preheated.
Pans touching each other or oven walls.
Using glass, darkened, warped or dull
finish metal pans.
Rack position too high or low.
Incorrect use of aluminum foil.
Oven temperature too high.
Incorrect rack position.
Using shiny metal pans.
Temperature set too low.
Temperature too high.
Pan too small.
Baking time too short.
Pan not centered in oven.
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 (peeking).
Insufficient baking.
Too little leavening.
Mixing batter too long.
Pan too large.
Oven temperature too high.
Baking time too long.
Temperature set too high.
Overmixing.
Too much flour.
Pans touching each other or oven walls.