COMMON BAKING PROBLEMS AND WHY THEY HAPPEN
FOOD NOT DONE AT END OF
COOKING TIME.
-Temperature too low.
-Incorrect use of aluminum foil.
-Too many pans on a rack.
-Oven door opened frequently.
PIE BURNS AROUND EDGE OF CRUST.
-Temperature too high.
-Pans touching each other or the oven walls.
-Edge of pie crust too tall.
CAKE NOT DONE IN CENTER.
-Temperature too high.
-Pan too small.
-Pan not in center of oven.
CAKE UNDERSIZED.
-Too little leavening.
-Batter overbeaten.
-Pan too large.
-Temperature too high.
CAKE FALLS.
-Too much shortening, liquid or sugar.
-Too much leavening.
-Temperature too low.
-Pan too small.
-Stale baking powder.
PIE HAS SOAKED CRUST.
-Temperature too low at start of baking.
-Filling too juicy.
-Used shiny pans not dark or anodized pan.
BROWNING PATTERN IS UNEVEN.
-Utensils too large.
-Utensils are of different materials.
-Oven racks too close to oven bottom.
-Incorrect use of aluminum foil.
-Oven vent may be blocked.
CAKE CRACKS ON TOP.
-Temperature too high.
-Batter overmixed.
-Oven door opened frequently.
-Too much leavening.
CAKE HAS TUNNELS.
BISCUITS, CAKES OR COOKIES ARE DARK
-Not enough shortening.
ON THE BOTTOM AND/OR ARE PALE
-0vermixing after adding flour.
-Used all-purpose flour.
ON TOP.
-Oven not preheated.
CAKE HIGH IN MIDDLE.
-Too many pans on one rack.
-Too much flour.
-Used dark or heavy pans rather than shiny pans.
-Temperature too high.
-Pan too deep or too large.
-Used incorrect rack position.
CAKE IS UNEVEN.
-Pan too close to oven bottom.
-Pans not staggered in oven, are touching each
-Cookie sheet too large for oven rack.
other or the oven walls,
-Uneven heat distribution in oven-pans blocking
air circulation or oven vent blocked.
-Batter uneven in pans.
-Incorrect use of aluminum foil.
-Warped pans.
-Range not level.
-Oven door not closed tightly or opened too frequently.
-Oven temperature too low.
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