Manual

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TROUBLESHOOTING
If you're having trouble, rst troubleshoot with these solutions
to avoid an unnecessary service call.
When baking or roasting, poor results may be caused by many
reasons besides appliance malfunction. The best solution to
many baking or roasting problems may be replacing old baking
utensils that have darkened or warped with age and use. See the
chart below for causes to common baking problems.
See Bake Chart on page 16 and Convection Bake Chart on page
17 for oven temperatures and cooking times.
BAKING AND ROASTING TROUBLESHOOTING
BAKING PROBLEM CAUSE
Food browns unevenly
• Oven not preheated
• Aluminum foil on oven rack or oven bottom (See Oven Racks on page 13)
• Pans touching each other or oven walls
Food too brown on bottom
• Oven not preheated
• Using glass bakeware (See Utensils on page 13)
• Using dark, dull metal pans (See Utensils on page 13)
• Incorrect rack position
• Pans touching each other or oven walls
Food is dry or shrunken
• Oven temperature too high
• Baking time too long
• Oven door opened frequently
• Pan size too large
Food is baking or roasting too slowly
• Oven temperature too low
• Oven not preheated
• Oven door opened frequently
• Dish tightly sealed with aluminum foil
• Pan size too small
Pie crusts do not brown on bottom or crust
is soggy
• Oven temperature is too low
• Baking time not long enough
• Using shiny steel pans (See Utensils on page 13)
• Incorrect rack position
Cakes pale, at and may not be done inside
• Oven temperature too low
• Incorrect baking time
• Cake tested too soon
• Oven door opened too often
• Pan size too large
Cakes high in middle with crack on top
• Oven temperature too high
• Baking time too long
• Pans touching each other or oven walls
• Incorrect rack position
• Pan size too small
Pie crust edges too brown
• Oven temperature too high
• Edges of crust too thin