Troubleshooting; Solving Baking And Roasting Problems - Haier HCR2250ADS Manual Del Usuario

Estufa independiente para dos combustibles de 24'' y 36''
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TROUBLESHOOTING

SOLVING BAKING AND ROASTING PROBLEMS

With any oven setting 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.
Baking Problem
Food browns unevenly
Food too brown on bottom
Food is dry or has shrunk
excessively
Food is baking or roasting too
slowly
Piecrusts do not brown on
bottom or crust is soggy
Cakes pale, flat and may not be
done inside
24
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
Cause

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