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25
COOKING
PROBLEMS
PROBLEM CAUSES REMEDIES
Uneven cooking: • Incorrect shelf position.
• Oven tray too large.
• Trays not centralised.
• Air flow in oven uneven.
• Grill dish affecting thermostat.
– Select shelf that puts food in the centre of the oven.
– Experiment with other trays or dishes.
– Centre trays.
– Rotate food during cooking.
– Remove grill dish from oven on bake modes.
Baked products too brown
on top:
• Oven not preheated.
• Baking tins too large for the recipe.
• Baking tins not evenly spaced.
• Products not evenly sized or spaced
on trays.
• Baking temperature too high.
– Preheat the oven.
– Use correct size tins.
– Stagger baking tins at least 3cm between tins
and the oven walls.
– Make into same size and shape, and spread
evenly over trays.
– Lower the temperature.
Baked products too brown
on bottom:
• Baking tins too large for the recipe.
• Baking tins are dark metal or glass.
• Food too low in the oven.
• Oven door opened too frequently
during baking.
• Baking temperature too high.
• Grill dish affecting thermostat.
– Use correct size tins.
– Change to shiny, light tins or lower the
temperature by 10°C.
– Cook one shelf higher.
– Don’t open the oven door until at least half the
cooking time has passed.
– Lower the temperature.
– Remove grill dish from oven on bake modes.
Cakes have a cracked,
thick crust:
• Baking temperature too high.
• Food too high in oven.
• Cake batter over mixed.
• Pan too deep.
• Baking pans dark.
– Lower the temperature.
– Cook one shelf lower.
– Mix just long enough to combine ingredients.
– Check size of pan and use recommended size.
– Change to shiny pans.
Baked products are pale,
flat and undercooked:
• Baking temperature too low.
• Food too low in oven.
• Baking time too short.
• Incorrect tin size.
– Raise the temperature.
– Cook one shelf higher.
– Increase cooking time.
– Use correct size tin.
Cakes fallen in the centre: • Baking temperature too low.
• Baking time too short.
• Proportions of ingredients incorrect in
the recipe.
• Opening door too early in baking.
– Raise the temperature.
– Increase cooking time.
– Check recipe.
– Do not open the door until the last quarter
of cooking time.
Roast meat & potatoes not
browning in fan oven:
• Poor hot air circulation.
• Grill dish affecting thermostat.
– Elevate food onto a rack to allow air circulation.
– 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 & raw in the centre:
– Grill at lower insert position.
Grilled chops & steaks curling: – Cut into fat every 2cm (1/2”).
DEALING WITH COOKING PROBLEMS
(SEE ALSO Pg.37)
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