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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 11, the rack position and
the baking time.
Table 8: Self Help - Baking
Baking Problem
Food browns unevenly
Food too brown on bottom
Food dry or shrinks excessively
Food bakes or roasts slower than expected
Pie crust does not brown or is soggy
Cake pale, fl at, not done inside
Cake high in middle, cracked on top
Pie crust edge too brown
Self Help - Baking
Cause
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Oven not preheated
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Aluminum foil on oven rack or oven bottom
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Baking utensil too large for recipe
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Pans touching each other or oven walls
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Oven not preheated
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Using glass, dull metal or darkened metal pans
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Incorrect rack position
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Pans touching each other or oven walls
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Oven temperature too high
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Baking time too long
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Oven door opened frequently
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Pan size too large
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Oven temperature too low
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Oven not preheated
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Oven door opened frequently
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Food tightly sealed with aluminum foil
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Pan size too small
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Baking time not long enough
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Using shiny steel pans
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Incorrect rack position
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Oven temperature too low
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Oven temperature too low
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Incorrect baking time
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Cake tested too soon
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Oven door opened too frequently
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Pan size too large
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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
•
Crust edge too thin
English • 23
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