Solving Baking And Roasting Problems - Fulgor Milano F1SP241 Serie Manual De Uso & Mantenimento

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With either Bake or Convection Bake and Convection Roast 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 16 to 22.
Baking and Roasting Problem
Food browns unevenly
Food too brown on bottom
Food is dry or has shrunk
excessively
Food is baking or roasting
too slowly
Piecrust 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
Piecrust edges too brown

Solving Baking and Roasting Problems

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 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
Oven 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
Use & Care Manual
ENGLISH
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