31
Problem
Possible cause
What to do
Cakes have
cracked thick
crust
Baking temperature too
high.
Lower the temperature.
Position of shelf too high
in oven.
Cook one shelf lower.
Cake batter over-mixed.
Mix just long enough to combine
ingredients.
Pan too deep.
Check size of pan and use
recommended size.
Incorrect function eg
GRILL/FAN GRILL.
Change to a function which supplies
top & bottom element heat (BAKE) and/
or convection currents (FAN BAKE/FAN
FORCED).
Baked products
pale, flat and
undercooked
Aluminum foil in oven.
Remove foil. As the oven has a
concealed lower element, do not use
foil trays on the lower surface to aid
cleaning. Foil liners reflect the heat
back down in the oven which will
damage the enamel.
Shiny tins/trays being
used from older-style
(unconcealed bottom
element oven) - oven slow
to cook.
Rather than absorbing the heat and
heating food, shiny baking tins/trays
reflect the heat back towards the
bottom of the oven resulting in poor
cooking performance. Food tends
to take longer to cook and does not
brown well. This adds to a perception
that the oven is not performing and is
slow to heat up. Use the trays supplied
with the oven. These work efficiently,
absorbing heat and therefore cooking
food as expected. Using baking utensils
with dark, dull surfaces shortens the
cooking period in concealed lower
element ovens.
Baking temperature too
low.
Raise the temperature.
Shelf position too low in
the oven.
Cook one shelf higher.
Baking time too short.
Increase cooking times.
Incorrect tin size.
Use correctly sized tin: check recipe
specification.
Incorrect function eg
Classic Bake.
Change to a function which supplies
top & bottom element heat (BAKE) and/
or convection currents (FAN BAKE/FAN
FORCED).