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HANDLING BAKING PROBLEMS
Problem
Causes
Cakes have cracked
thick crust
•
Baking temperature too
high
•
Lower temperature
•
Food too high in oven
•
Cook two shelves lower
•
Cake batter over mixed
•
Mix just long enough to
combine ingredients
•
Pan too deep
•
Check size of pan and use
recommended size
•
Baking tins too dark
•
Change to shiny tins
•
Baking temperature too
low
•
Raise temperature
•
Food too low or high in
oven
•
Cook two shelves higher
for gas or lower for electric
•
Baking time too short
•
Increase cooking time
•
Incorrect tin size
•
Use correct size tin
•
Baking temperature too
low
•
Raise temperature
•
Baking time too short
•
Increase cooking time
•
Measurement of ingredients is wrong
•
Check recipe
•
Door opened too early
•
Do not open door until
at least three quarters
(3/4) of the way through
cooking time or switch
on oven light and view
through door glass
Crusts too thick
•
Incorrect ingredients
•
Check recipe
Meat and potatoes
not browning in fan
oven
•
Poor circulation
•
Put food onto a rack
to allow air to circulate
properly.
•
Do not pierce meat with
fork but turn with tongs
Baking products are
pale, flat and undercooked
Cakes fallen in
centre
Juices running out
of meat
What to do