Baking problem
06-19-2015, 01:42 PM
#1
Super Member
Thread Starter
Join Date: Jan 2009
Location: NE Wisconsin
Posts: 1,351
Baking problem
My friend just asked me if I had any idea what might be wrong when she bakes. I'm stumped, but told her I would go to the experts for advice.
When she bakes cupcakes or loaves like banana bread, they look done on the outside but aren't baked through. Cupcakes have a not fully baked bottom. Loaves have a "doughy" center. If she bakes them longer, the tops or ends are burned.
I can't imagine what's causing this. Any ideas???
When she bakes cupcakes or loaves like banana bread, they look done on the outside but aren't baked through. Cupcakes have a not fully baked bottom. Loaves have a "doughy" center. If she bakes them longer, the tops or ends are burned.
I can't imagine what's causing this. Any ideas???
06-19-2015, 03:59 PM
#4
Super Member
Join Date: Jul 2012
Location: Vancouver Island, Beautiful BC
Posts: 2,090
As others have said she needs to check her oven temperature. Most are not accurate.
I know each time I use a different stove, I have to adjust my cooking time and temp to allow for variations in temperature.
Other things to check:
Which rack is she using, lower, centre or higher?
Is the bottom element working, if the tops burn and the bottoms do not cook, it could be the bottom element is not hot enough, the rack is too high etc.
Is she at altitude? Your profile says you are in Wisconsin, but is you friend baking at the same elevation?
Lastly, is she turning the oven knob up to broiler before setting the temperature? I once used a stove that if you did that only the top element would work, even after you turned the temperature down. You had to turn it all the way off to reset it.
I know each time I use a different stove, I have to adjust my cooking time and temp to allow for variations in temperature.
Other things to check:
Which rack is she using, lower, centre or higher?
Is the bottom element working, if the tops burn and the bottoms do not cook, it could be the bottom element is not hot enough, the rack is too high etc.
Is she at altitude? Your profile says you are in Wisconsin, but is you friend baking at the same elevation?
Lastly, is she turning the oven knob up to broiler before setting the temperature? I once used a stove that if you did that only the top element would work, even after you turned the temperature down. You had to turn it all the way off to reset it.
06-20-2015, 06:02 AM
#9
Senior Member
Join Date: Sep 2010
Location: Vermont
Posts: 432
All of the above and replace baking powder. It has a short shelf life. It's fine to use older baking soda. Also, preheat oven for a 1/2 hour seems to stabilize the temp. I bought a new stove recently and I am so impressed how insulated it is. I can bake in the summer without heating up the kitchen and I have baked a ham while away with the oven off, just baked for a short time, turned it off and left it in. Keeps food warm forever!
Last edited by quiltbuddy; 06-20-2015 at 06:10 AM.
06-20-2015, 07:35 AM
#10
Super Member
Join Date: Oct 2009
Location: North Fork Ca
Posts: 8,234
If you are in a city setting , the gas company will come out to calibrate the oven. Check the temperature like calla suggested, and have it adjusted accordingly. Trial and error temperature adjustments are a real pain, but can be done. It just takes patience and lots of batters. Good luck
Thread
Thread Starter
Forum
Replies
Last Post
