Operating the Oven
Care and Maintenance
Self Help
Getting Familiar...
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 9, the rack position and
Table 8: Self Help - Baking
– Aluminum foil on oven rack or oven bottom
– Baking utensil too large for recipe
– Pans touching each other or oven walls
– Using glass, dull or darkened metal pans
– Incorrect rack position
– Pans touching each other or oven walls
– Oven temperature too high
– Oven door opened frequently
– Oven temperature too low
– Oven door opened frequently
– Tightly sealed with aluminum foil
– Baking time not long enough
– Incorrect rack position
– Oven temperature is too low
– Oven temperature too low
– Oven door opened too often
– Baking temperature too high
– Pans touching each other or oven walls
– Incorrect rack position
– Oven temperature too high
– Edges of crust too thin
Food is dry or has shrunk
Food is baking or roasting too
Pie crusts do not brown on
bottom or have soggy crust
Cakes pale, fl at and may not be
Cakes high in middle with crack
Pie crust edges too brown
