OVEN OPERATION NOTES
The cooking information provided is intended purely as a guideline. Modify them to suit you
experience, eating habits and personal taste.
The times indicated in the table do not include preheating of the oven, which is always recom-
mended. The times and temperature indicated refer to average quantities of food - meats =
1/1.5kg; dough for confectionary, pizza, bread = 0.5/0.8kg.
Information in brackets with regards to shelves indicates the shelf to use when cooking sever-
al dishes together. All ovens are different and experimentation and use of the various cooking
functions will determine the most effective way to use the oven to suit your cooking style. When
cooking on different shelves simultaneously put all containers in the centre of the shelves.
Baking trouble shooting
Problem
Cause
Solution
Cooking Unevenly
Burning on Top
Burning on Bottom
Meat and potatoes not
browning
Cakes have a hard split
crust and seem over
cooked
Cakes sunk in middle and
seem under cooked
Wrong location in oven
Wrong size tray
Heat variations in oven
Oven not preheated
Over sized baking tins
Food too close to the top of the oven
Temperature is set too high
Baking tins to large or dark in colour
Food too low in the oven
Oven door being opened too often
If there is also smoke/soot present then
the wrong injectors may be fitted
Poor heat distribution on the food
Temperature set too high
Food position too high in the oven
Cake tin is too deep
Cake tin is dark in colour
Temperature set too low
Baking time too short
Door was opened too early
Place food in the centre of the oven.
Try alternatives
Rotate food during cooking
Wait for oven to reach temperature first
Use correct sized tins
Place in the centre of the oven
Reduce the temperature setting
Use correct sized silver colour tins
On a gas oven try cooking with the grill
tray (minus the rack) upside down on the
oven floor.
Place the food onto a wire rack in the pan
to allow for heat to surround the food
Reduce the cooking temperature
Cook on a lower shelf height
Change to a correct size tin
Change to a silver colour tin
Increase the temperature
Increase the cooking time
Do not open the door until late in the cycle
DOPPIO OVENS -
An award winning Australian innovation
Doppio Ovens are an Australian innovation where the oven can operate using electricity or gas.
It allows the best of both worlds in oven cooking allowing the selection of the best energy
source to match the cooking task. Doppio ovens are operated exactly the same way as a normal
gas oven or electric oven, with oven controls for gas and for electricity.
Gas is typically a moist heat which is perfect for roasting as it reduces shrinkage and retains
moisture in the meat. Electricity, being a drier heat, takes moisture out of the mix and works
very well for pastries. Both energy sources do a great job but have different characteristics.
Experimenting by cooking the same dish on time using gas and then repeating using electricity
is the best way to learn how to get the most out of a Doppio oven. You will see a difference.
NOTE:
Gas and electric power can not be used at the same time in a Doppio oven
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