Bosch 5000 Series Manual de utilização e cuidados - Página 20
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Self Help -
Check the chart below for causes of the most common baking 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. Also check the convection baking chart on page 9, the rack position and
the baking time.
Table 8: Self Help - Baking
Bakin_
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
- Oven temperature
too high
excessively
- 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
Pie crusts do not brown on
- Baking time not long enough
bottom or have soggy crust
- Using shiny steel pans
- Incorrect rack position
- Oven temperature
is too low
Cakes pale, fiat and may not be
done inside
Cakes high in middle with crack
on top
Pie crust edges too brown
- Oven temperature
too low
- Incorrect baking time
- Cake tested too soon
- Oven door opened too often
- Pan size too large
- Baking temperature too high
- Baking time too long
- Pans touching each other or oven wails
- Incorrect rack position
- Pan size too small
- Oven temperature
too high
- Edges of crust too thin
!8 • English