User manual

4
12
USING THE OVEN
Problem Causes What to do
Uneven cooking
Baked products too
brown on top
Baked products too
brown on bottom
Cakes have a cracked
thick crust
Baked products are
pale, flat and undercooked
Cakes fallen in centre
Roast meat and potatoes
not brown in fan oven
Juices running out of meat
• Incorrect shelf position.
• Oven tray too large.
• Trays not in centre.
• Air flow in oven uneven.
• Oven not preheated.
• Aluminium foil in oven.
• Baking tins too large for recipe.
• Baking tins not evenly spaced.
• Products not evenly sized or
spaced on trays.
• Baking temperature too high.
• Baking tins too large.
• Baking tins are dark metal
or glass.
• Food too low in oven.
• Oven door opened too
frequently during baking.
• Baking temperature too high.
• Baking temperature too high.
• Food too high in oven.
• Cake batter over mixed.
• Pan too deep.
• Baking pans dark.
• Baking temperature too low.
• Food too low in oven.
• Baking time too short.
• Incorrect tin size.
• Baking temperature too low.
• Baking time too short.
• Proportions of ingredients
incorrect in recipe.
• Opening door too early
in baking.
• Poor hot air circulation.
• Select shelf that puts food in
centre of oven.
• Try other trays or dishes.
• Put trays in centre.
• Rotate food during cooking.
• Preheat until oven light
goes off.
• Remove foil.
• Use correct size tins.
• Stagger tins so there is at
least 3cms between tins
and oven walls.
• Make into same size and
shape and spread evenly
on trays.
• Lower the temperature.
• Use correct size tins.
• Change to shiny tins or
lower the temperature.
• Cook one shelf higher.
• Do not open door until at
least half the cooking time
has passed.
• Lower the temperature.
• Lower the temperature.
• Cook one shelf lower.
• Mix just long enough to
mix ingredients.
• Check size of pan and use
recommended size.
• Change to shiny pans.
• Raise the temperature.
• Cook one shelf higher.
• Increase cooking time.
• Use the correct size tin.
• Raise the temperature.
• Increase cooking time.
• Check recipe.
• Do not open door until at
least half the cooking time
has passed.
• Elevate food onto a rack to
allow air circulation.
• Do not pierce meat with
fork – turn with tongs.
Handling baking problems