How to Improve Poor Results with Your Oven Several factors can affect bake times and browning. As cooking appliances get older, it is not uncommon for the oven temperature to shift. As a result, it is natural to gradually adapt cooking times, temperatures and habits to that change. Then, when baking in a new oven with proper temperature calibration, results may not be as expected. An easy way to check if the range or wall oven is operating properly is to bake a standard box white cake mix. Following the package directions and baking times should provide a cake that is done and evenly browned. Pan Selection and Placement Dark pans absorb heat which results in a browner, crispier crust. These types of pans are commonly used for pies and breads. It may be necessary to reduce the oven temperature 25 degrees F. for good results if baking cakes, cookies, etc. Shiny pans reflect heat which results in lighter, more delicate browning. Cakes and cookies require this type of pan. Glass pans absorb heat slowly but hold it well. When glass pans are used for baking, lower the recommended temperature by 25 degrees F. However, this is not required for pies and casseroles. Incorrect Rack Position in Oven For single rack baking, center the rack so the food is in the middle of the oven. For multiple rack baking, check the User's Guide for recommendations. If food is placed on a rack toward the top of the oven, top browning may be too dark. If food is placed on a rack located near the bottom of the oven, the food may be too dark on the bottom. Incorrect Pan Placement on the Rack Allow 1-2 inches of space around each pan and between pans and the oven walls. Placement of the pans should not interfere with airflow. If baking on more than one rack, place the pans so that one is not directly over another except when baking cookies using convection bake. Other Tips Preheating is necessary for baked goods such as breads, cookies and cakes. It is not necessary for casseroles, meat, etc. To preheat, set the oven to the recommended baking temperature, not higher. For ovens without an indicator light or signal allow 10-15 minutes for preheating. Most recipes provide minimum and maximum baking times such as "bake 35 to 45 minutes." Do not open the oven door to check until the minimum time has elapsed. Oven "peeking" drops the temperature approximately 25-30 degrees F. each time. This wastes energy and can increase baking times. If you need to check on foods in the oven, look through the window (if equipped) in the oven door rather than opening the door. Aluminum foil should NOT be placed on the bottom of the oven or completely cover an oven rack. It will block the air flow and transfer of heat. If foil is used to catch spillovers from pies and casseroles, place a piece that is slightly larger than the cooking utensil on the rack directly below the rack with the food. Use tested recipes from dependable cookbooks. Be sure to use fresh ingredients, measure accurately, mix as instructed and use the recommended pan size.