Problem Solving; Solving Baking Problems - Thermador SEM272 Guide D'utilisation Et D'entretien

Problem Solving / Consumer Service
With either BAKE, CONVECTION or CONVECTION BAKE, poor results can occur for many rea-
sons other than a malfunction of the oven. Check the Recommendations below for causes of the
most common 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. Check the Baking Recommendations for the correct rack position and
baking time.
BAKING PROBLEM
Food browns unevenly
Food too brown on bottom
Food dry or has shrunk
excessively
Food baking or roasting
too slowly
Pie crusts do not brown on
bottom or have soggy crust
Cakes pale, flat and may
not be done inside
Cakes high in middle with
crack on top
Pie crust edges too brown

Solving Baking Problems

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 may be 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
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SEM/SEMW Oven Care and Use Manual