Food placed in the oven is undercooking, cooking unevenly, or not browning properly. Multiple causes can contribute including rack position, cookware, door gasket condition, or an unlevel appliance.
| Possible Cause | How to Fix |
|---|---|
| Incorrect rack position | Adjust the rack position. Rack 3 is recommended for most baking. Use Rack 5 for broiling. See Use and Care Guide for mode-specific recommendations. |
| Improper cookware | Use light, non-stick, or anodized pans for tender golden crusts. Dark pans produce crispier, browner crusts. Avoid warped, lightweight, or tall-sided pans. Reduce temperature by 25°F when using dark pans with convection. |
| Oven door gasket not sealing properly | Inspect the door gasket for tears, deformation, or food residue. Clean the gasket carefully. Replace if worn or damaged. |
| Appliance not level | Use a spirit level to check the range. Adjust the leveling feet until the range is level front-to-back and side-to-side. Refer to the Installation Manual. |
| Oven not preheated | Always preheat the oven to the desired temperature before placing baked goods inside. The PREHEATING indicator light turns off when preheating is complete. |
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Uneven cooking is often caused by incorrect rack position or improper cookware. Use rack 3 for most baking. Ensure cookware is flat-bottomed and correctly sized. For multi-rack cooking, use Convection Bake mode.
Yes — reduce the recipe temperature by 25°F (14°C) when using Convection Bake. However, do not reduce the temperature when roasting meats or poultry.