Maytag CWG3600 - Manual (Page 13)

Common Baking Problems and Why They Happen
If you have carefully followed the bsisic instructions and still experience poor results, these suggestions^
may be helpfid:
■^1
Problem Cause Problenr '. :' Cause ", v! i
Excessive ' - ,'
shrinkage. ; ‘ v ^
'i*. ^>''4
f - i .r.
Too litüe leavening. ; .:
Overmixing.
Pan too large.
Oven temperature too high.
Baking time too long.
Pans too close to each otlxer or
oven wall. ‘
Crumbly or 6iy'
texture* ^
* * ' * ■ * ' * V "
Improper measiirement of
sugar, baking powder, liquid
or fat.
Old bstking pmwder.
Oven terapwature too high.
Bakmg time tooilong.
Uneven textura. '
<
' •
V
» »
-
Too much liqui4. V " :
Undermlxlng. ^
Oven temjjerature too low.
Baking time too; short. ,
■viv.rf. •
Cakes have.'
tunnels. ■ ' .■ Not enough shoHmhng.
Too much baking pxtwder.
Overmlxlng. :
Oven temperatine too high.
Cakes crack on ...
the top.
■
Batter overmlxed.
Oven temperatine too high.
Too much leavethng.
Cakes hot done'.
; in the center.’! ' T
^ ' '
.
' ' .Í ' ■<
Temperature toé high. ■
Pan too small. : ; ■ '
Pic crust edges . ■
too brown. '
‘ 'V ^
■
Oven temperatdre too high.
Pans touching each other or
oven wall. ;
Edges of crust too thin.
Fles don't bthwn .'
on the bottom.' '
Using shiny me^ pans.
Pies have soaked
crust. .. ; Temperature too low at start
of baking.
Filling too juicy.
Using shiny meM i^ms.
Slow baking
or roasting.
Baking or roasting time too
short.
Temperature too low.
Oven out of calibration.
Old oven out of cadibratlon.
Incorrect use of aluminum foil.
Oven not pireheated.
Oven door opened frequently.
Too many pans on racks.
Cakes are uneven.: Pans touching other or
oven wails.
Batter uneven in pans.
Oven temperature too low or
baking time too short.
Range not level,
Undermlxlng.
Too much liquid.
Cakes high in the •
middle. Temperature too high.
Baking time too long.
Overmlxlng.
Too much flour.
Pans touching each oth<ar ot
oven walls. :
Cakes fall. Too much shortening or sugar.
Too much or too little liquid.
Temperature too low.
Old or too httle haking powder.
Pan too small. ;
Oven door opened frequently.
Cakes don't brown'i
on the bottom. Using shiny metal pans.
Incorrect rack p^ltion.
: Cakes don’t brown ;
on the top. ^
Oven temperatiire too low.
Overmlxlng.
Too much liquid.
Incorrect pan size or too little
batter in pan.
Oven door opened too often.
Cakes; cookies, : >
biscuits too brown
on the bottom. Oven not preheated.
Pans touching each other or
oven walls.
Using glass, darkened, warped
or dull finish metal pans.
Incorrect rack position.
Incorrect use of aluminum foil.
Temperature Conversions
“Fahrenheit 200 250 275 300 325 350 375 400 425 450
“Celsius 100 120 140 150 160 180 190 200 220 230
PAGE 11