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ABOUT YOUR OVEN
COOKING PROBLEMS
DEALING WITH COOKING PROBLEMS
PROBLEM
CAUSES
REMEDY
Uneven cooking
Incorrect shelf position
Select shelf that places food in the centre of
the oven
Baked products too brown on top
Experiment with other trays or dishes
Trays not centralised
Centre trays
Air flow in oven uneven
Rotate food during cooking
Grill dish affecting thermostat
Remove grill dish from oven on bake modes
Baked products too
brown on top
Oven not preheated
Preheat the oven
Baking tin too large for the recipe
Use correct size tins
Baking tins not evenly spaced
Stagger baking tins at least 3cm between tins and
the oven walls
Products not evenly sized or
spaced on trays
Ensure products are same size and shape and are
evenly spaced over trays
Baking temperature too high
Lower the temperature
Baked products too
brown on bottom
Baking tin too large for the recipe
Use correct size tins
Baking tins are dark metal or glass
Change to shiny, light tins or lower the
temperature by 10°C
Food too low in the oven
Cook one shelf higher
Oven door opened too frequently
during baking
Don’t open the oven door until at least half of the
cooking time has passed
Baking temperature too high
Lower the temperature
Grill dish affecting thermostat
Remove grill dish from oven on bake modes
Cakes have a cracked,
thick crust
Baking temperature too high
Lower the temperature
Food too high in the 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
Baking tins are dark metal or glass
Change to shiny, light tins
Baked products are pale,
flat and undercooked
Baking temperature too low
Raise the temperature
Food too low in the oven
Cook one shelf higher
Baking time too short
Increase cooking time
Incorrect tin size
Use correct tin size
Cake fallen in the centre
Baking temperature too low
Raise the temperature
Baking time too short
Increase cooking time
Proportions of ingredients incorrect
in the recipe
Check recipe
Opening door too early in baking
Do not open the door until the last quarter of
cooking time
Roast meat and potatoes
not browning in fan oven
Poor hot air circulation
Elevate food onto a rack to allow air circulation
Grill dish affecting thermostat
Remove grill dish from oven on bake modes
Juices running out
of meat
Do not pierce meat with fork, turn with tongs
Grilled meats overcooked
on outside and raw
in centre
Grill at lower insert position
Grilled chops and
steaks curling
Cut into fat every 2cm (1/2 inch)
Get to know the oven with this ‘Simple Test Cake’
Although we strive for a perfect performing oven, it’s
possible that there will be some variation in colour
when baking. Therefore, we suggest this simple, easy
and delicious to make Simple Test Cake, it can help you
understand your new oven. All ovens do sometimes have
hot or cold spots, therefore it is important to judge with
your eye as you may require to rotate during baking.
‘Simple Test Cake’
125g butter, softened to room temperature
1 cup caster sugar
1 teaspoon pure vanilla essence
4 large eggs
2 cups self-raising flour
Pinch of salt
4 tablespoons (80mL) full-cream milk
Method:
1. Butter base and sides of 2, 20cm straight-sided
round or square cake pans. Then line the base with
grease proof or baking paper.
2. Preheat oven to moderate ‘180ºC’ (170ºC fan forced)
and ensure oven shelf is in the centre position of
oven.
3. Cream softened butter and sugar until light in colour.
4. Add vanilla essence.
5. Then add eggs one at a time, beating well after
each addition.
6. Sift flour and salt into the mixture and beat until well
combined.
7. Add milk and beat or stir to combine.
8. Spoon mixture equally between prepared cake pans.
9. Bake in preheated oven, middle shelf for about 25 to
35 minutes or until when tested with a fine cake
skewer it comes out clean or the edges of the cakes
have come away slightly from the sides of the cake
pans.
10. Remove from oven to wire cake rack and rest for 5
minutes before removing from cake pans.
Cool completely.
To serve: Sandwich together with your favourite jam or
conserve, and dust top with pure icing sugar.
NOTE: If desired, substitute butter for either margarine
or olive oil spread. Recipe is based on the Australian
standard metric 250mL cup and 20mL tablespoon sets.
GETTING TO KNOW THE OVEN
