Forno Espresso FFSEL6012-30 Serie Manuel D'instructions page 20

Troubleshooting
• BAKING AND ROASTING PROBLEMS
Before contacting Forno customer service, please check the chart below for cases that may apply to you. It can be simple
misuse of material, shapes, and sizes of bakeware that causes poor results.
Food browns unevenly
Food too brown on bottom
Food is dry or has shrunk excessively
Food is baking or roasting too slowly
Piecrusts do not brown on bottom or crust is soggy
Cakes pale, flat and may not be done inside
Cakes high in middle with crack on top
Piecrust edges too brown
Baking Issues Causes
• 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 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
• 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
• Oven 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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