22
Troubleshooting
Problem | Possible cause | What to do |
Cakes have | Baking temperature too | Lower the temperature. |
cracked thick | high. |
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crust | Position of shelf too high in | Cook one shelf lower. |
| oven. |
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| Cake batter overmixed. | Mix just long enough to combine |
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| ingredients. |
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| Pan too deep. | Check size of pan and use recommended |
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| size. |
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| Incorrect function eg | Change to a function which supplies top |
| GRILL/FAN GRILL. | & bottom element heat (BAKE) and/or |
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| convection currents (FAN BAKE/FAN |
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| FORCED). |
Baking pale, flat | Aluminium foil in oven. | Remove foil. Foil liners reflect the |
and undercooked |
| heat back down in the oven which will |
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| damage the enamel. |
| Shiny tins/trays being | Rather than absorbing the heat and |
| used from | heating food, shiny baking tins/trays |
| (unconcealed bottom | reflect the heat back towards the bottom |
| element) oven - oven slow | of the oven resulting in poor cooking |
| to cook. | performance. Food tends to take longer |
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| to cook and does not brown well. |
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| Using baking utensils with dark, dull |
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| surfaces shortens the cooking period in |
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| concealed lower element ovens. |
| Baking temperature too low. | Raise the temperature. |
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| Shelf position too low in the | Cook one shelf higher. |
| oven. |
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| Baking time too short. | Increase cooking times. |
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| Incorrect tin size. | Use correctly sized tin: check recipe |
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| specification. |
| Incorrect function eg | Change to a function which supplies top |
| CLASSIC BAKE. | & bottom element heat (BAKE) and/or |
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| convection currents (FAN BAKE/FAN |
|
| FORCED). |