Thermador DM301ES User Manual - Page 57

Problem Solving / Consumer Service Built-in DM Oven Care and Use Manual Solving Baking Problems With either BAKE, CONVECTION or CONVECTION BAKE, poor results can occur for many reasons. Check the recommendations below for causes of the most common problems. Since the size, shape and material of bakeware directly affect the baking results, the best solution may be to replace old bakeware that have darkened and warped with age and use. Check the Baking Recommendations for the correct rack position and baking time. BAKING PROBLEM POSSIBLE CAUSES Food browns unevenly • Oven not preheated •Aluminum foil on oven rack or oven bottom (not recommended) • Bakeware too large for recipe • Pans touching each other or oven walls Food too brown on bottom Food dry or has shrunk excessively Food baking or roasting too slowly Pie crusts 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 Pie crust edges too brown • 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 • Food too tightly sealed with aluminum foil • Pan size too small • Baking time not long enough • Using shiny metal 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 • Baking 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 55