Fagor America SHA-730 X - Manual (Page 21)

18 • English
Check the chart below for causes of the most common baking problems. Since the size, shape and material of
baking utensils directly affect the baking results, the best solution may be to replace old baking utensils that have
darkened and warped with age and use. Also check the convection baking chart on page 9, the rack position and
the baking time.
Self Help - Baking
Table 8: Self Help - Baking
Baking Problem Cause
– Oven not preheated
– Aluminum foil on oven rack or oven bottom
– Baking utensil too large for recipe
– Pans touching each other or oven walls
– Oven not preheated
– Using glass, dull or darkened metal pans
– Incorrect rack position
– Pans touching each other or oven walls
– Oven temperature too high
– Baking time too long
– Oven door opened frequently
– Pan size too large
– Oven temperature too low
– Oven not preheated
– Oven door opened frequently
– Tightly sealed with aluminum foil
– Pan size too small
– Baking time not long enough
– Using shiny steel pans
– Incorrect rack position
– Oven temperature is too low
– Oven temperature too low
– Incorrect baking time
– Cake tested too soon
– Oven door opened too often
– Pan size too large
– Baking temperature too high
– Baking time too long
– Pans touching each other or oven walls
– Incorrect rack position
– Pan size too small
– Oven temperature too high
– Edges of crust too thin
g
Food browns unevenly
Food too brown on bottom
Food is dry or has shrunk
excessively
Food is baking or roasting too
slowly
Pie crusts do not brown on
bottom or have soggy crust
Cakes pale, fl at and may not be
done inside
Cakes high in middle with crack
on top
Pie crust edges too brown
C60T266A4 12/1/06 16:51 Página 20