Using your oven, Common baking problems and why they happen – Maytag X9112VUV User Manual

Page 8

Attention! The text in this document has been recognized automatically. To view the original document, you can use the "Original mode".

Advertising
background image

Cakes are uneven.

USING YOUR OVEN

Common Baking Problems And Why They Happen

CAUSE

Cake high in middie.

Pans touching each other or

oven walls.

Batter uneven in pans.
Oven temperature too low or

baking time too short.

Oven not level.
Undermixing.

Too much liquid.

Cake falls.

Temperature too high.
Baking time too long.

Overmixing.

Too much flour.
Pans touching each other or

oven walls.

Incorrect rack position.

Cakes, cookies, biscuits

don’t brown eveniy.

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.

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

I sheet.)

PROBLEM

Cakes don’t brown on top.

CAUSE

Excessive shrinkage.

Uneven texture.

Cakes have tunneis.

Incorrect rack position.

Temperature 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 too high.
Baking time too long.

Pans too close to each other

or oven walls.

Too much liquid.
Undermixing.

Temperature too low.

Baking time too short.

Not enough shortening.

Too much baking powder.

Overmixing or at too high a

speed.

Temperature too high.

Cakes crack on top.

Cake not done in middie.

Batter overmixed.

Temperature too high.
Too much ieavening.
Incorrect rack position.

Temperature too high.
Pan too small.
Baking time too short.

Pte crust edges too brown.

Pies or cakes don't brown
on bottom.

Pies have soaked crust.

Temperature too high.
Pans touching each other or

oven walls.

Edges of crust too thin.

Incorrect rack position.

Used shiny metal pans.

Temperature too low.

Temperature too low at start of

baking.

Filling too juicy
Used shiny metal pans.

Advertising