Question about Whirlpool SB160PEE Gas Single Oven

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Oven does not bake evenly.

Coffee Cake is done arround the edges and raw in the middle.

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We placed the pan in the exact center of the oven and backed it for 10min longer than what the recipe stated.

Posted on Dec 30, 2008

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Cake flop in the middle what can the problem be


You should always buy an oven thermostat so you can verify the temperature inside before putting the batter in. I also use magic cake strips soaked in water and pinned all the way around to even out the temperature so that the cake rises the same time on the edges as the middle without the outsides baking too fast. and staying stumpy.

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Why is my chocolate mud cake developing a hard crust whilst not cooking through. The fan oven is 140C. (gas 2 to 3) I am thinking of using the conventional oven.Would the oven shelf still need to be on...


  • Either the oven was not fully preheated before baking so it dried out a bit on the edges.
  • Or The temperature was just up to high and it baked to fast making it crisp on the outside yet not done on the inside.
  • Or there is to much batter in the pan and while the temperature is set proper there is to much batter to throughly cook.

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May 05, 2011 | De Dietrich Ovens

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Why do cakes sometimes collapse while baking?


helllo dis.... There are many things that can cause cakes to fall in the middle.... Jumping, etc., around the baking area is unlikely to be a problem except with very delicate sponge or angel food cakes. More likely, cakes fall when the crust appears to be done, but the batter is not baked through the middle. An uneven baking temperature is a frequent culprit; check the temperature of your oven with a separate baking thermometer, and be certain that your oven holds a steady heat through the entire baking period. Some older ovens preheat properly, then cycle off and drop the temperature after 15 or 20 minutes, which causes the uncooked portion of the cake to fall.

Less likely but possible problems could be inaccurate proportions of baking powder or baking soda if the cake is made from scratch. This could occur with cake mixes if sour milk or buttermilk is used instead of regular milk; the additional acid in sour milk requires additional baking soda to rise properly. Eggs that are not beaten properly, or perhaps beaten too much for the type of cake being made, might also cause problems. Joe

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When baking the oven doesn't bake evenly and always bakes quicker than the time on recipes. Items burn and the middle is raw. Can the oven be recalculated to work better?? John


Electric ovens are always different from gas ovens. You have to set the temperature on average 10-15 degrees lower and watch out 15 minutes earlier if you are baking cakes, 5 mins for cookies etc. Always bake in the centre of the oven. use a metal bowl of water in another tray which may help balance out the temperature

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I have an bajaj oven and im trying to bake a cake and everthg i bake it the sides of the cake get baked and the middle portion remains raw..ive tried all the up flame,down flame and also both the up and...


if your oven is gas its is very difficult to make perfect baking of of the uneven heating,if your oven is elecric is with convection that one good compare to gas oven on an electric oven without convection, the advantage of oven the with convection is even heating.

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When baking a cake or bars the oven is set to the recommended temperature and baked for the recommended time and the middle doesn't bake all thru.............gooey.


Put a thermomiter in the oven and set oven to 350. Once oven says it has reached temp. Give it about 15 min and check the thermomiter you placed in the oven to see if it maches.

This is where I would start.

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KitchenAid Oven Temp.- Bottomside of Pizza or Cake stays uncooked


I have a 2yo Kitchenaid oven, and my advice is first, don't use convection for cakes or pizza. Use the thermal oven. For pizza preheat to 500 degrees, then put the pizza on the lowest rack, and bake for 7-8 minutes.This way the bottom browns, and the top doesn't get broiled from the top element coming on during the bake cycle.

As for cakes, again place them on the low rack so that they get bottom heat. I keep my eye on the oven and when the broil element comes on I stick a piece of foil over the cake until it goes off. Otherwise it will set the top and the cake won't rise as much. Even doing that cakes don't rise as much as they did in my old oven, and they brown too much on top.

The convection oven does a good job of cookies, and the broil mode is okay.

I wish I hadn't bought this oven, but I didn't know about the upper (broil) element coming on during the bake cycle until I'd had it for awhile, and it was too late to return it.

If anyone's shopping for an oven, ask questions, and don't get one that maintains the oven temperature by activating the broil element when baking.

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A separate oven thermometer is absolutely necessary in baking. Something similar to this would be cheap and easy. http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=10161738

Or you could go for a digital one with a probe.

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Blodgett Mark V, Sinking Cakes


They can help you here. Great Co.BLODGETT
44 Lakeside Avenue, Burlington, VT USA 05401
Toll Free: (800) 331-5842 Phone: (802) 860-3700 Fax: (802) 864-0183

Dec 22, 2006 | Blodgett Model Mark V Single Electric Oven

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