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Whirlpool Home Appliances

Possible causes for poor baking results

Causes for poor baking results

Preheating

Did you allow the oven to preheat?

Preheating is necessary for good results.  For optimal performance, place food in the oven as soon after the signal as possible.  Avoid leaving the door open for an extended period of time.  Preheat times of 12 - 15 minutes to preheat oven to 350°F is normal for ovens with all racks in (+/- 5 minutes). 

CLICK HERE for a video about why pre-heating is important.

Did you place food in oven before preheat cycle was complete?

Preheating is necessary for good results.  For optimal performance, place food in the oven as soon after the signal as possible.  Avoid leaving the door open for an extended period of time.  Preheat times of 12 - 15 minutes to preheat oven to 350°F is normal for ovens with all racks in (+/- 5 minutes). 

Did you open the oven door during preheat or to check baking / cooking results?

Do not open the door to insert food until preheat tone sounds.

Always use the oven light to check baking progress because opening the oven door allows heat to escape and the oven to cool. 

Only open the oven door to check results when minimum cooking time has been reached. 

The temperature variances caused by repeatedly opening the door instead of using the oven light:

  • May extend overall cook time

  • Impact oven temperatures

  • Create unexpected browning results

CLICK HERE for a video about frequent door opening.

Do not open the door to insert food until preheat tone sounds.  

Use oven light to check cooking / baking progress.  Only open oven door to check results when minimum cooking time has been reached. 

Bakeware

How does different bakeware effect baking and browning results?

The bakeware material effects cooking results. Follow manufacturer's recommendations and use the bakeware size recommended in the recipe. Use the following information as a guide: 

Expected results and recommendations when using:

Light-colored aluminum:

Produces light golden crusts with even browning. Use temperature and time recommended in recipe. 

Dark aluminum and other bakeware with dark, dull and/or nonstick finish:

Produces brown, crisp crusts. You need to place the rack in the center of the oven and for best results may need to reduce baking temperatures by 25°F (15°C). 

For pies, breads and casseroles, use the temperature recommended in recipe for pies, breads and casseroles.  

Insulated cookie sheets or baking pans:

Produce little or no bottom browning. Place the pan or sheet in the bottom third of oven. You may need to increase baking time. 

Stainless steel:

Produces light, golden crusts, uneven browning. You may need to increase baking time. 

Stoneware:

Produces a crisp crust. Please review and follow the manufacturer's instructions. 

Ovenproof glassware, ceramic glass or ceramic:

Produces brown, crisp crusts. You may need to reduce the baking temperatures by 25°F (15°C). 

CLICK HERE for a video about bakeware and pans.

 

Rack position

What rack position did you use? What were you cooking/baking?

The following are some general guidelines for a 5 or 7 rack configuration.  Refer to Use and Care Guide for detailed information.

  • Most baked goods will perform best if a single rack is used and positioned according to the type of baked good.

  • Rack positions at the top of the oven are generally used for toasting or baking.

  • Rack positions in the center of the oven are used for the majority of baked goods, cookies, layer cakes and casseroles.

  • Rack positions toward the bottom of the oven are generally used for roasting meats.

  • When multiple racks are required, distribute them as evenly as possible to provide good air circulation.

If you would like to download or view product literature for your appliance, please visit our Manuals and Literature page.

Airflow

How many pans were on the rack? How large a pan were you using?

Hot air must be able to circulate to cook food evenly.  Allow 2" of space / clearance around baking pan(s) and the oven walls. 

If multiple pans are used on one rack, do not let pans touch each other or the oven walls.  This could result in hot spots and faster cooking around the areas where they touch. 

Was an entire oven rack or oven bottom lined with aluminum foil?

Do not cover an entire oven rack or the oven bottom with aluminum foil below the baking pan.  This can block good air flow.

A cookie sheet or small piece of foil may be used to catch spillovers.  Place it on a lower rack several inches below the baking pan.

CLICK HERE for a video on airflow.