Thermador SEMW302 Manual Do Utilizador

35

Solving Baking Problems

With either BAKE, CONVECTION or CONVECTION BAKE, poor results can occur for many rea-
sons other than a malfunction of the oven.  Check the Recommendations 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 Recommendations for the correct rack position and
baking time.

Food browns unevenly

• Oven not preheated
• Aluminum foil on oven rack or oven bottom
• Baking utensil too large for recipe
• Pans touching each other or oven walls

Food too brown on bottom

• Oven not preheated
• Using glass, dull or darkened metal pans
• Incorrect rack position
• Pans touching each other or oven walls

Food dry or has shrunk

• Oven temperature too high

excessively

• Baking time too long
• Oven door opened frequently
• Pan size too large.

Food baking or roasting

• Oven temperature too low

too slowly

• Oven not preheated
• Oven door opened frequently
• Tightly sealed with aluminum foil
• Pan size too small

Pie crusts do not brown on

• Baking time not long enough

bottom or have soggy crust

• Using shiny steel pans
• Incorrect rack position
• Oven temperature is too low

Cakes pale, flat and may

• Oven temperature too low

not be done inside

• Incorrect baking time
• Cake tested too soon
• Oven door opened too often
• Pan size may be too large

Cakes high in middle with

• Baking temperature too high

crack on top

• 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