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Old 11-04-2006, 02:42 PM   #1
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cake crust a little too dark

Ok if the bottom of a cake, the parts that are in the pan, is coming out a little to dark, what would you change? My electric oven has a calibration test feature, you turn it to 550F and hit a button for a few seconds and it tells you how far it is off from the factory seting and then you can adjust it down. I just changed the element cause the old one burned out and did the test and it showed 0 drift from the factory setting.
I am using a olive green pan, maybe a little lighter.
I am thinking of baking at 300 or 325 instead of 350. Right now the rack is either in the middle or a little above the middle and I am thinking of putting it as close to the top as I can get it . I dont think that trying to change the baking time would matter cause if the top looks brown i am sure the sides are over done.
What would you change


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Old 11-04-2006, 07:14 PM   #2
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I baked a cake, really 12 mini loaf sized cakes at 315 - 330 F at the highest rack setting. I got acceptable browning on the bottom and sides, the top is a little pale. The taste and texture are fine. And they didn't stick at all.
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