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21
Trouble-shooting - sponge cakes
Problem Possible Cause
Domed top
Insucient creaming of
mixture. Cake baked on
too high a shelf position, or
at too high a temperature.
Paper liners can cause the
outer edge not to rise and
the centre to peak.
Hollowed /
sunken top
Too much raising agent.
Oven temperature too low, or
incorrect shelf position. Cake
removed from oven before
it’s cooked. Use of soft tub
margarine.
Very pale, but
cooked
Oven temperature too low.
Baked too low in the oven
Overflowing tin
Tin too small for the amount
of mixture
Slow cooking (
S
Setting or 100°C)
4
Make sure that frozen foods are
thoroughly thawed before cooking.
4
Do not slow cook joints of meat or
poultry weighing more than 2¼kg/4½lb.
4
Preheat the oven to 170°C and cook for
30 minutes, then adjust the oven control
to
S
or 100°C (slow cook setting) for the
remainder of the cooking time.
4
Slow cooking times will be about 3 times
as long as conventional cooking times.
4
Do not open the oven door unnecessarily
during slow cooking, as this will result in
heat loss at low temperatures.
4
Always use dishes with tightly fitting lids.
To rectify badly fitting lids, place foil over
the dish underneath the lid.
ROASTING GUIDE
The times given in the roasting guide are only
approximate, because the size and age of the bird will
influence cooking times as will the shape of a joint
and the proportion of the bone.
Frozen meat should be thoroughly thawed before
cooking. For large joints it is advisable to thaw over night.
Frozen poultry should be thoroughly thawed before
cooking. The time required depends on the size of the
bird - eg; a large turkey may take up to 48 hours to thaw.
Use of a trivet with a roasting tin will reduce fat
splashing and will help to keep the oven interior clean.
Alternatively, to help reduce fat splashing, potatoes
or other vegetables can be roasted around the meat/
poultry.
Notes:
4
When cooking stuffed meat or poultry
calculate the cooking time from the total
weight of the meat plus the stuffing.
4
For joints cooked in foil or covered
roasters, and for lidded casseroles, add 5
minutes per 450g (1lb) to the calculated
cooking time.
4
Smaller joints weighing less than 1.25kg
(2½lb) may require 5 minutes per 450g
(1lb) extra cooking time.
4
Position the oven shelf so that the meat
or poultry is in the centre of the oven.
4
It is recommended that the appliance is
cleaned after open roasting.
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