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Oven ruins baked goods; sinkholes

  • h

In my current apartment everything I bake, especially cupcakes and pasticiotti comes out with the same problem: there are sinkholes in the middle. I know the oven is the problem because I have made these recipes before and have had them come out perfect; in the case of the pasticiotti's I made two batches one in the apartment electric oven (came out with sinkholes) and one at a family members house with a gas oven (they came out perfect). Any solutions or suggestions to prevent the sinkhole problem in this electric oven?

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  1. Check the Calibration of the Oven Too low of a Temperature can cause this problem.
    Also opening the Oven during Baking can cause a rapid loss of Temperature.

    1. Get yourself an oven thermometer. That way you know what your oven is running at and you can adjust accordingly. I didn't know my oven was running 25 degrees too low until I used one. All of a sudden, things baked in the times stated on recipes. They're inexpensive and worth the small investment.

      3 Replies
      1. re: jammy

        Thanks! I'll have to add it to my kitchen utensils.

        1. re: h_kay

          also get a pizza stone. If you keep it in the oven it will take longer for the oven to preheat, but the stone will radiate heat once it's preheated, keeping the whole thing more consistent. At least that's what I find :)

          1. re: kazhound

            I was just getting ready to suggest a good pizza stone!

      2. could it be old soda or baking powder? I thought I remember hearing about sink holes and old raising agent..

        1 Reply
        1. I agree with other about calibration. Get an oven thermometer and check it. Then calibrate the oven. Google the model number for a manual so you can actually recalibrate the oven. Electric ovens are actually better for baking than gas ovens, they cycle better for more even heating, but not if they are 25-50F off.

          Also you may have too much baking powder/baking soda. Or you opened the oven door. Or you didn't put the item in the oven as soon as you mixed and poured it into the pan. And lastly, you may have overbeaten the batter/dough.

          1. The only thing I can think of is, possibly, opening the door of the oven while baking is in progress?
            I definitely would have the oven checked for temperature accuracy.
            I have a gas oven and an electric oven…they both bake differently.

            1. My oven in my apartment does the same thing. Over time, I have just figured out the cookies/baked-goods must be taken out 3/4 or 1/2 of the time that the recipe lists. It is a guessing game... that has led me to bake less often

              1. The oven temp may be a problem, but it might also be how the oven cycles. When the oven hits the "desired temperature", it turns off and comes back on when the temperature goes too low. This is done to conserve energy and because it's difficult to stabilize an exact temp. I put "desired temperature" in quotations because it's an approximation.

                The oven thermometer is a good idea, but check the temp every 5-10 minutes and see if it rebounds in temp on each cycle.

                If there seem to be large fluctuations, I would think about putting a baking stone in. That will help stabilize the oven temperature and your baked goods may benefit from an even rise.