32
TrOUBLESHOOTiNg
PrOBLEM
POSSiBLE CAUSE
wHAT TO dO
Baking taking too
long to cook
Shelf position too low.
Move shelf position up by one.
Temperature too low.
Raise the temperature.
Shiny trays/tins being
used.
Use dark, dull baking tins and pans:
they absorb heat more quickly and
speed up the cooking process.
Baking tin too large.
Use the tin size stated in the recipe.
Incorrect function eg
CLASSIC BAKE.
Try changing to a fan function.
Fan ovens speed up cooking and
distribute heat more evenly; they also
increase the rate of browning.
Cake has fallen in
the centre
Baking temperature too
low.
Raise the temperature.
Opening the door too
early in baking.
Do not open the door until at least
3/4 of the cooking time has passed:
a sudden burst of cold air can make
cakes sink in the middle.
Baking time too short.
Increase cooking time.
Proportions of ingredients
incorrect.
Check recipe.
Oven not working
but cooktop
elements working
Clock not set.
Set the clock. Refer to ‘Oven controls
and setting the clock’ for instructions.
Oven set for automatic
cooking.
See section ‘Automatic cooking’.
