Part # MPSM07 (03/24/08)Page 34
PROBLEMS / SOLUTIONS
Problem Solution
If cakes are dark on the sides and
not done in the center . . . . . . . . . . . . . . . . . . . . Lower oven temperature
If cakes edges are too brown . . . . . . . . . . . . . . . . Reduce number of pans or lower oven temperature.
If cakes have light outer color . . . . . . . . . . . . . . . Rise temperature.
If cakes settles slightly in the center . . . . . . . . . . . Bake longer or rise oven temperature slightly.
Avoid opening the door often of for long periods.
If cake ripples . . . . . . . . . . . . . . . . . . . . . . . . . . . Overloading pans or batter is too thin.
If cakes are too coarse . . . . . . . . . . . . . . . . . . . . . Lower oven temperature.
If pies have uneven color . . . . . . . . . . . . . . . . . . Reduce number of pie per rack or eliminate use of bake pans.
If cupcakes crack on top . . . . . . . . . . . . . . . . . . . Lower oven temperature.
If meats are browned and not done in center . . . Lower temperature and roast longer.
If meats are well done and browned . . . . . . . . . . Reduce time. Limit amount of moisture.
If meats develop hard crust . . . . . . . . . . . . . . . . Reduce temperature or increase moisture.
If rolls have uneven color . . . . . . . . . . . . . . . . . . Reduce number or size of pans
If muns tip toward one side . . . . . . . . . . . . . . . Lower fan speed,
If tops of delicate products are blown o . . . . . . Use Pulse fan setting.
