Troubleshooting

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Cooking Problems

If there is a problem, check the chart below to see if you can fix it.
If the problem cannot be fixed or persists, call your Authorised Repairer or Customer Care.

Problem	Possible Cause
Food browns unevenly	Oven is not preheated Aluminum foil on oven rack or oven bottom Baking pan is too large for recipe Baking pans are touching each other or oven walls
Food too brown on bottom	Oven is not preheated Using glass, dull or darkened metal pans Incorrect rack position Baking pans are touching each other or oven walls
Food is dry or has shrunk excessively	Oven temperature too low Oven not preheated Oven door opened frequently during cooking Food is tightly sealed with aluminum foil Pan size too small
Food is baking or roasting too slowly	Oven temperature too low Oven not preheated Oven door opened frequently during cooking Food is tightly sealed with aluminum foil Pan size too small
Pie crusts do not brown on bottom or have soggy crust	Baking time is not long enough Using shiny steel pans Rack position is incorrect Oven temperature is too low
Cakes pale, flat and may not be cooked inside	Oven is temperature too low Baking time is not long enough The cake has been tested too soon The oven door has been opened too often during baking Baking pan size may be too large
Cakes high in middle with crack on top	Baking temperature is too high Baking time is too long Baking pans are touching each other or oven walls Rack position is incorrect Baking pan size may be too small
Pie crust edges too brown	Oven temperature too high Edges of crust is too thin