Solving Traditional Baking Problems - BORETTI BPSN 45 Notice D'emploi

20 - Solving Traditional Baking Problems

EN
With either Bake or Convection Bake, poor results can occur for many reasons other than a malfunction of the oven. Check the chart
below for causes of the most common 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.
Baking Problem
Food browns unevenly
Food too brown on bottom
Food is dry or has shrunk excessively
Food is baking or roasting too slowly
Pie crusts do not brown on bottom or have soggy crust
Cakes pale, flat and may not be done inside
Cakes high in middle with crack on top
Pie crust edges too brown
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Cause
- Oven not preheated
- Aluminum foil on oven rack or oven bottom
- Baking utensil too large for recipe
- Pans touching each other or oven walls
- Oven not preheated
- Using glass, dull or darkened metal pans
- Incorrect rack position
- Pans touching each other or oven walls
- Oven temperature too low
- Oven not preheated
- Oven door opened frequently
- Tightly sealed with aluminum foil
- Pan size too small
- Oven temperature too low
- Oven not preheated
- Oven door opened frequently
- Tightly sealed with aluminum foil
- Pan size too small
- Baking time not long enough
- Using shiny steel pans
- Incorrect rack position
- Oven temperature is too low
- Oven temperature too low
- Incorrect baking time
- Cake tested too soon
- Oven door opened too often
- Pan size may be too large
- Baking 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