Haier HCW2360AES Owner's Manual download pdf (Page 36)

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 aect 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

slowly

•

Oven temperature too low

•

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, at and may not

be done inside

•

Oven temperature too low Incorrect baking

time

•

Cake tested too soon

•

Oven door opened too often

•

Pan size may be too large

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Haier HCW2360AES Owner's Manual Page 36

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