hestan KSO Serie Manuel D'utilisation Et D'entretien page 43

SOLVING BAKING PROBLEMS
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.
Check the Baking Charts from page 25 for the correct rack position and baking time
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
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 high
Baking time too long
Oven door opened frequently
Pan size too large
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
CAUSE
©2021 Hestan Commercial Corporation
EN
41