Problem Solution
If cakes are dark on the sides and not done in the center Lower oven temperature.
If cakes edges are too brown Reduce number of pans or lower oven temperature.
If cakes have light outer color Raise temperature.
If cake settles slightly in the center
Bake longer or raise oven temperature slightly.
Do not open doors too often or for long periods.
If cake ripples Overloading pans or batter is too thin.
If cakes are too coarse Lower oven temperature.
If pies have uneven color Reduce number of pies per rack or eliminate use of bake pans.
If cupcakes crack on top Lower oven temperature.
If meats are browned and not done in center Lower temperature and roast longer.
If meats are well done and browned Reduce time. Limit amount of moisture.
If meats develop hard crust Reduce temperature or place pan of water in oven.
If rolls have uneven color Reduce number or size of pans.
PROBLEMS / SOLUTIONS
Part Number 260BGS rev B 4/1514
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