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BAKING TROUBLE SHOOTING
All ovens are different and it can take some time to learn the cooking
characteristics of your new oven. Listed below are some common
problems, causes and suggested solutions that may assist.
Problem
Cause
Solution
Cooking unevenly
Wrong location in oven
Wrong size tray
Heat variations in oven
Use shelf to place food in centre of oven
Try alternatives
Turn food while cooking
Burning on top
Oven not preheated
Aluminium foil in oven
Food too close to top of oven
Turn oven on and wait for oven to reach temperature
before placing food in the oven
Remove foil
Place on a lower shelf
Burning on bottom
Temperature too high
Baking tins too large
Baking tins are dark coloured
Food too low in the oven
Opening the door too
frequently
Lower the temperature
Use correct sized tins or reduce temperature
Use light coloured tins or reduce temperature
Raise to a higher shelf position
Do not open the door too often while cooking
Meat and potatoes not
browning
Poor heat distribution on food
Try to place the food on a rack to allow the heat to
distribute evenly around the food
Cakes have hard split
crusts and appear over
cooked
Temperature too high
Food too high in the oven
Cake tin too deep
Cake tin a dark colour
Lower the temperature
Use a lower shelf position
Use correct size tin
Use a light coloured tin
Cakes sunk in centre
and seem under
cooked
Temperature too low
Cooking time is too short
Door opened too early
Increase temperature
Increase length of cooking time
Do not open door until late in the cycle
For more ideas and information go to www.glemgas.com.au
GRILL OPERATION – NOTE: Electric grill on all models
The grill is operated by the ‘MODE’ control knob. The oven door must be
closed during grill operation. The grill element is an infrared type, which
provides an even controlled heat.
Always grill with the oven door closed - the oven and grill cannot be
operated at the same time.