9
9
9
.
.
4
4
U
U
n
n
d
d
e
e
r
r
s
s
t
t
a
a
n
n
d
d
i
i
n
n
g
g
c
c
o
o
o
o
k
k
i
i
n
n
g
g
p
p
r
r
o
o
b
b
l
l
e
e
m
m
s
s
Problem
Causes
What to do
Uneven cooking
Incorrect shelf position
Select shelf that puts food in centre of oven
Oven tray too large
Remove oven tray. Use smaller trays or dishes
Trays not in centre
Put trays in centre
Oven fan causing uneven browning or small
cakes to lean over
Rotate food during cooking, or use Conventional
Mode (i.e. no fan)
Baked products too
brown on top
Oven not preheated
Preheat the oven
Baking tins too large (diameter) for recipe
Use correct size tins
Fan-forced mode with oven temperature
too high
Check recipe. Reduce oven temperature by 10° – 20°
C or more
Cooking time too long
Next time, shorten cooking time
Baking tins not evenly spaced
Stagger baking tins at least 3cm between tins and
the oven walls
Items to be cooked are not evenly sized or
spaced on trays
Make into same size and shape and spread
evenly over trays
Baked products too
brown on bottom
Baking tins too large (diameter)
Use correct size tins
Baking tins are dark metal or glass
Change to shiny, light tins or lower the
temperature by 10°-20° C
Food too low in oven
Cook one shelf higher
Oven door opened too frequently during
baking
Don’t open the oven door until at least half the
cooking time has passed
Baking temperature too high
Lower the temperature
Oven tray blocking heat (below thermostat) Use higher shelf position for oven tray
Cakes have a cracked
thick crust
Baking temperature too high
Lower the temperature
Food too low in oven
Cook one shelf higher
Cake batter over mixed
Mix just long enough to combine the ingredients
Baking tin too deep
Check size of tin and use recommended size
Baking tins dark
Change to shiny light tins
Baked products are
pale, flat and
undercooked
Baking temperature too low
Raise the temperature
Food too low in oven
Cook one shelf higher
Baking time too short
Increase cooking time
Incorrect baking tin size
Use correct size tin
Cakes fallen in centre
Baking temperature too low
Raise the temperature
Baking time too short
Increase cooking time
Proportions of ingredients incorrect for
recipe
Check recipe
Opening door too early during baking
Do not open 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
Oven temperature is too low
Increase temperature to 200° - 220° C
Not long enough in oven
Continue cooking for another 15+ minutes
N
N
O
O
T
T
E
E
:
:
C
C
o
o
n
n
d
d
e
e
n
n
s
s
a
a
t
t
i
i
o
o
n
n
o
o
n
n
o
o
v
v
e
e
n
n
'
'
s
s
d
d
o
o
o
o
r
r
i
i
s
s
n
n
o
o
r
r
m
m
a
a
l
l
,
,
e
e
s
s
p
p
e
e
c
c
i
i
a
a
l
l
l
l
y
y
w
w
h
h
e
e
n
n
k
k
i
i
t
t
c
c
h
h
e
e
n
n
i
i
s
s
c
c
o
o
l
l
d
d
Also spacing and size of food on trays and the number of baking dishes in the oven can affect air circulation.
