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Undercooked Center: Ensuring Even Cooking
AI Analysis Summary
The user's cakes and casseroles consistently have undercooked centers despite following correct oven temperature and time, indicating an issue with heat penetration or distribution.
报告的问题
问题
5 问题What type of baking pans are you typically using (e.g., dark metal, glass, ceramic, light-colored metal)? (ID: 938)
I have a mix of pans. For cakes, I tend to use light-colored, non-stick metal pans. For casseroles, I use a lot of glass dishes and some ceramic ones. I don't think I have any dark metal casserole dishes.
How are you positioning the baking pans in the oven (e.g., center rack, lower rack, multiple pans)? (ID: 939)
I almost always use the center rack. I try to make sure there's space around the pan for air circulation. If I'm baking multiple things, I'll try to stagger them, but usually it's just one pan at a time.
Are you using an oven thermometer to verify the actual oven temperature, or relying solely on the oven's dial? (ID: 940)
I've been relying on the oven's dial. I haven't used an oven thermometer before, but I've heard they can be helpful. I always set it to the temperature specified in the recipe, usually around 350°F (175°C).
How thick are the cakes and casseroles you are typically baking? (ID: 941)
The cakes are usually around 2 to 2.5 inches thick. For casseroles, it varies, but they can be anywhere from 1.5 to 3 inches deep, especially if they have a topping like mashed potatoes or cheese.
Do you notice any significant differences in baking results between different types of recipes (e.g., dense vs. light cakes)? (ID: 942)
Yes, I definitely notice a difference. Lighter, airier cakes like angel food or chiffon cakes seem to cook more evenly. It's the denser cakes, like pound cakes or rich chocolate cakes, and casseroles with a lot of moisture or cheese on top, that are the worst offenders. They get a nice golden brown crust, but the middle is always gooey.
识别的原因
1 个原因Uneven Oven Temperature Distribution
80%Ovens can have hot spots or cooler areas, leading to uneven cooking. The center might not be receiving enough consistent heat compared to the edges.