Solving Baking Problems
Baking problems can occur for many reasons. Check the Baking Problem chart for the causes and recommended remedies for the most common problems. It is important to remember that the temperature setting and cookingtimesyou are accustomedto usingwithyourprevious oven may vary slightly from those required with this oven. If you find this to be true, it is necessary for you to adjustyour recipesand cooking times accordingly.
COMMONBAKING PROBLEM/ REMEDIES
|
| PROBLEM | CAUSE | REMEDY | ||
|
| Cakes burnedon the | 1. Oven was too hot | 1. | Reducetemperature | |
|
| sides or not done | 2. | Wrong pan size | 2. | Use recom. pan size |
|
| in center | 3. | Too many pans | 3. | Reduce no. of pans |
|
|
| ||||
|
| Cakes crack on top | 1. | Battertoo thick | 1. | Followrecipe |
|
|
|
|
|
| Add liquid |
|
|
| 2. | Oven too hot | 2. | Reducetemperature |
|
|
| 3. | Wrong pan size | 3. | Use recom. pan size |
|
| Cakes are not level | 1. | Batteruneven | 1. | Distributebattereven |
|
|
| 2. | Oven or rack not level | 2. | Level oven or rack |
Tips |
|
| 3. | Pan was warped | 3. | Use proper pan |
| Food too brown on | 1. Oven door opened | 1. | Use door windowto | ||
|
| |||||
Cooking |
| bottom |
| too often |
| check food |
|
| 2. | Dark pans being used | 2. | Use shiny pans | |
|
|
| ||||
|
|
| 3. | Incorrectrack position | 3. | Use recom. rack position |
|
|
| 4. | Wrong bake setting | 4. | Adjustto conventional |
|
|
|
|
|
| or convectionsetting |
|
|
|
|
|
| as needed |
|
|
| 5. | Pan too large | 5. | Use proper pan |
|
| Food too brown on | 1. | Rack positiontoo high | 1. | Use recom. rack position |
|
| top | 2. | Oven not preheated | 2. | Allow oven to preheat |
|
|
| 3. | Sides of pan too high | 3. | Use proper pans |
|
| Cookiestoo flat | 1. | Hot cookiesheet | 1. | Allow sheet to cool |
| ||||||
|
|
|
|
|
| between batches |
|
| Pies burnedaround | 1. | Oven too hot | 1. | Reducetemperature |
|
| edges | 2. | Too many pans used | 2. | Reduceno. of pans |
|
|
| 3. | Oven not preheated | 3. | Allow oven to preheat |
|
| Pies too light on top | 1. | Oven not hot enough | 1. | Increasetemperature |
|
|
| 2. | Too many pans used | 2. | Reduceno. of pans |
|
|
| 3. | Oven not preheated | 3. | Allow oven to preheat |
|
|
|
|
|
|
|
Roasting Instructions
Always use the broiler pan and grid supplied with each oven. The hot air must be allowed to circulate around the item that is being roasted. Do not cover what is being roasted. Convection roasting seals in juices quickly for a moist, tender product. Poultry will have a light, crispy skin and meats will be browned, not dry or burned. Cook meats and poultry directly from the refrigerator. There is no need for meat or poultry to stand at room temperature.
•As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25° F
•Always roast meats fat side up in a shallow pan using a roasting rack. No basting is required when the fat side is up. Do not add water to the pan as this will cause a steamed effect. Roasting is a dry heat process.
•Poultry should be placed breast side up on a rack in a shallow pan. Brush poultry with melted butter, margarine, or oil before and during roasting.
•For convection roasting, do not use pans with tall sides as this will interfere with the circulation of heated air over the food.
•When using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. (For poultry insert the thermometer probe between the body and leg into the thickest part of the inner thigh.) The tip of the probe should not touch bone, fat, or gristle to ensure an accurate reading. Check the meat temperature halfway through the recommended roasting time. After readingthe thermometer once, insert it
¼ inch (1.3 cm) further into the meat, then take a second reading. If the second temperature registers below the first, continuecooking the meat.
•Roasting times always vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best prepared in the conventional bake setting and may require moist cooking techniques. Remove roasted meats from the oven when the thermometer registers 5° F (2° C) to 10° F
(4° C) lower than the desired doneness. The meat will continue to cook after removal from the oven. Allow roasts to stand 15 to 20 minutes after roasting in order to make carving easier.
•If using a cooking bag, foil tent, or other cover, use the conventional bake setting rather than either convection setting.
Cooking Tips
25 | 26 |
