Haier HCW225LAES Use and Care Manual - Page 35

TROUBLESHOOTING SOLVING BAKING AND ROASTING PROBLEMS 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. Baking and Roasting Problem Cause 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 is dry or has shrunk excessively • Oven temperature too high • Baking time too long • Oven door opened frequently • Pan size too large Food is baking or roasting too • Oven temperature too low slowly • Oven not preheated • Oven door opened frequently • Tightly sealed with aluminum foil • Pan size too small Piecrusts do not brown on bottom or crust is soggy • Baking time not long enough • Using shiny steel pans • Incorrect rack position • Oven temperature is too low Cakes pale, flat and may not • Oven temperature too low Incorrect baking be done inside time • Cake tested too soon • Oven door opened too often • Pan size may be too large 33