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Old 01-23-2006, 08:01 PM   #1
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Need Cake Baking Help

Im a man, this is not for me..My wife has been baking cakes for several yrs now..This is whats happening,,bake the cake and sides are like 1/2 inch high,middle is very high, and sometimes the sides are shrunk in from the pan and like curled in also..we have a gas/lp stove full size with racks..She has used every kind of mix and brand names as well..all the directions are followed..she said befor we got togeather she always used a electric stove and never had results like this untill this stove..It was bought new 3 yrs ago from Lowes and cooked cakes like this from day one..She uses a regular cake pan and has used sprays to oiling and buttering the pan also..is it the stove?? temperature?? pan?? rack placing in oven?? I have NO clue to this but all her cakes do the same thing!!!!! I have asked her if maybe it being baked too long? and boy thats not a good idea ANY info or ideas would be great..

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Old 01-23-2006, 10:15 PM   #2
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My guess is the oven is cooking too hot...(at least compared to her other one). Get an oven thermometer...and check temperature...or try turning it down about 25 degrees and see what happens. Good luck!
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Old 01-23-2006, 10:30 PM   #3
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Quote:
Originally Posted by KAYLINDA
My guess is the oven is cooking too hot...(at least compared to her other one). Get an oven thermometer...and check temperature...or try turning it down about 25 degrees and see what happens. Good luck!
I agree with KAYLINDA. It appears to be an oven temp problem. You can try baking cakes at a lower temperature until you hit the right temp.

You can also buy an oven thermometer to check the temp. You can call for service, or check the owners manual and see if there is a provision for adjusting the temperature.
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Old 01-24-2006, 08:28 AM   #4
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Another thing to try is to get a pizza stone and place that on the lowest rack. I find that it helps by evening out the temperatures, although the oven ends up cooking a little hotter than it's actually set for. Like kaylinda and Andy said, buy an oven thermometer, put it in the oven, turn it on to 350F, wait for it to come to temperature, then check what the thermometer reads. Adjust the temp. knob accordingly, wait a little bit for the temp. to change, then check it again.
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Old 01-24-2006, 10:43 AM   #5
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Some ideas:

The oven may need to be calibrated. The gas company may do it for free.

Dark-colored baking pans/sheets cook food more quickly.

Try rotating the pan 180 during baking - perhaps there are hot spots.

Altitude may have something to do with the end result.

Make sure all the dry ingredients are level when measured, and all ingredients are incorporated thoroughly when mixing.

An oven thermometer is a good idea. Check it regularly, and adjust cooking temps, if necessary.
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Old 01-24-2006, 10:47 AM   #6
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I had a gas range for a long time, and loved it...except for baking. I finally got an oven thermometer, and started lowering my temperatures. That was the answer.
Be sure to pre-heat your oven! It's especially important with gas.
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Old 01-24-2006, 02:46 PM   #7
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I concur with the oven thermometer thing. I discovered that my brand new Whirlpool range with an electronic control panel that looked like it came from the space shuttle was reporting temperatures 20F higher than it really was. Luckily the range can be reprogrammed to compensate for the error.
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Old 01-24-2006, 04:15 PM   #8
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This may be a bit of an obvious question but is the new gas oven a fan-forced/convection oven?

If it is, although the oven may be set at the correct temperature a convection oven will cook foods quicker. The oven temperature may need be lowered and the cooking time re-evaluated (similar but different to the solutions presented before).

Refer to your oven's manual to view the maker's recommendations regarding equivalent temperature settings and time recommendations.
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Old 01-24-2006, 04:24 PM   #9
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Quote:
Originally Posted by Haggis
This may be a bit of an obvious question but is the new gas oven a fan-forced/convection oven?

If it is, although the oven may be set at the correct temperature a convection oven will cook foods quicker. The oven temperature may need be lowered and the cooking time re-evaluated (similar but different to the solutions presented before).

Refer to your oven's manual to view the maker's recommendations regarding equivalent temperature settings and time recommendations.
It's a convection oven where the convection can be turned on or off. I use the "bake" mode which doesn't use the convection fan. Either way, convection or not, I think the temperature that I set the oven for should be what the interior oven temperature should be...not higher or lower. I did read the manual and that's where I found out I could put in an offset temperature to compensate for errors in the built-in thermostat.
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Old 01-24-2006, 04:33 PM   #10
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Fair enough, some convections do not have the ability of turning off the fans. Just throwing it out there :P.
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