Panasonic HL-BD82S Operating Instructions - Page 34

ENGLISH 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 from Page 18 to 20 or Convection Roast Chart on Page 23 for the correct rack position and baking time. 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 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 34