User Manual

33DEALING WITH COOKING PROBLEMS
PROBLEM CAUSES REMEDIES
Uneven cooking: • Incorrect shelf position.
•
Oven tray too large.
•
Trays not centralised.
•
Air flow in oven uneven.
•
Grill dish affecting thermostat.
–
Select shelf that puts food in the
centre of the oven.
–
Experiment with other trays or dishes.
–
Centre trays.
–
Rotate food during cooking.
–
Remove grill dish from oven
on bake modes.
Bak
ed products too brown
on top:
•
Oven not preheated.
•
Baking tins too large for the recipe.
•
Baking tins not evenly spaced.
•
Products not evenly sized or spaced
on trays.
•
Baking temperature too high.
–
Preheat the oven.
–
Use correct size tins.
–
Stagger baking tins at least 3cm
between tins and the oven walls.
–
Make into same size and shape, &
spread evenly over trays.
–
Lower the temperature.
Baked products too brown
on bottom:
•
Baking tins too large for the recipe.
•
Baking tins are dark metal or glass.
•
Food too low in the oven.
•
Oven door opened too frequently
during baking.
•
Baking temperature too high.
•
Grill dish affecting thermostat.
– Use correct size tins.
–
Change to shiny, light tins or lower
the temperature by 10°C.
–
Cook one shelf higher.
–
Don’t open the oven door until at least
half the cooking time has passed.
–
Lower the temperature.
–
Remove grill dish from oven on
bake modes.
Cak
es have a cracked,
thick crust:
•
Baking temperature too high.
•
Food too high in oven.
•
Cake batter over mixed.
•
Pan too deep.
•
Baking pans dark.
–
Lower the temperature.
–
Cook one shelf lower.
–
Mix just long enough to
combine ingredients.
–
Check size of pan and use
recommended size.
–
Change to shiny pans.
Baked products are pale,
flat and undercooked:
•
Baking temperature too low.
• Food too low in oven.
• Baking time too short.
• Incorrect tin size.
–
Raise the temperature.
–
Cook one shelf higher.
–
Increase cooking time.
–
Use correct size tin.
Cakes fallen in the centre: •
Baking temperature too low.
• Baking time too short.
•
Proportions of ingredients incorrect
in the recipe.
•
Opening door too early in baking.
– Raise the temperature.
–
Increase cooking time.
–
Check recipe.
–
Do not open the door until the last
quarter of cooking time.
R
oast meat and potatoes not
browning in fan oven:
• Poor hot air circulation.
•
Grill dish affecting thermostat.
–
Elevate food onto a rack to allow air
circulation.
–
Remove grill dish from oven on
bake modes.
Juic
es running out of meat: –
Do not pierce meat with fork, turn
with tongs.
Grilled mea
ts overcooked on
outside and raw in the centre:
–
Grill at lower insert position.
Grilled chops and steaks
curling:
–
Cut into fat every 2cm (1/2”).
DEALING WITH COOKING PROBLEMS
(see also TROUBLESHOOTING)