Sharp SWA2450GS Manuel D'utilisation page 26

TROUBLESHOOTING
If you're having trouble, first troubleshoot with these solutions
to avoid an unnecessary service call.
When baking or roasting, poor results may be caused by many
reasons besides appliance malfunction. The best solution to
many baking or roasting problems may be replacing old baking
BAKING AND ROASTING TROUBLESHOOTING
BAKING PROBLEM
Food browns unevenly
Food too brown on bottom
Food is dry or shrunken
Food is baking or roasting too slowly
Pie crusts 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
Pie crust edges too brown
E
utensils that have darkened or warped with age and use. See the
chart below for causes to common baking problems.
See Bake Chart on page 16 and Convection Bake Chart on page
17 for oven temperatures and cooking times.
• Oven not preheated
• Aluminum foil on oven rack or oven bottom (See Oven Racks on page 13)
• Pans touching each other or oven walls
• Oven not preheated
• Using glass bakeware (See Utensils on page 13)
• Using dark, dull metal pans (See Utensils on page 13)
• 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
• Dish tightly sealed with aluminum foil
• Pan size too small
• Oven temperature is too low
• Baking time not long enough
• Using shiny steel pans (See Utensils on page 13)
• Incorrect rack position
• Oven temperature too low
• Incorrect baking time
• Cake tested too soon
• Oven door opened too often
• Pan size 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
26
CAUSE