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Too Brown on Bottom - Electric Range

Possible Solutions

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 airflow. 

What color and type of bakeware did you use?

Different types and colors of cookware impact the browning of baked goods' bottoms. Follow the 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.

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 goods.

  • Top Rack: Generally used for toasting or baking.
  • Center Rack: Used for most baked goods, cookies, layer cakes, and casseroles.
  • Bottom Rack: Generally used for roasting meats.
  • Multiple Rack: When multiple racks are required, distribute them evenly for good air circulation.

Refer to the Owner's Manual for rack suggestions for your model. 

Does the oven need to be calibrated?

The oven provides accurate temperatures but may cook faster or slower than your previous oven. The temperature calibration can be adjusted, and it can be changed to Fahrenheit or Celsius. Perform a Bake Performance Test to determine if the oven needs calibration.

Refer to the Oven Temperature Control section in your Owner's Manual for specific instructions on calibrating your oven.

CLICK HERE for information on how to calibrate the oven


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