What color and type of bakeware did you use?
Different types and color of cookware impact browning on bottom of baked goods. Follow manufacturer's recommendations and use the bakeware size recommended in the recipe.
Dark pans absorb heat resulting in darker browning.
Light, shiny pans reflect heat resulting in lighter browning.
CLICK HERE for more information on baking performance and bakeware
Did you use the correct rack position for the food being baked?
Most baked goods will perform best if a single rack is used and positioned according to the type of baked good.
Rack positions in the center of the oven are used for the majority of baked goods, cookies, layer cakes and casseroles.
CLICK HERE for more information on rack placement.
Does the oven need to be calibrated?
The oven provides accurate temperatures; however, it may cook faster or slower than your previous oven. The temperature calibration can be adjusted. It can be changed in Fahrenheit or Celsius.
Perform a Bake Performance Test to determine if the oven needs to be calibrated.
CLICK HERE for more information on the Bake Performance Test.
CLICK HERE for information on how to calibrate the oven
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