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35
TROUBLESHOOTING
Cooking problems
If there is a problem, check the chart below to see if you can fix it.
If the problem cannot be fixed or persists, call your Authorised Repairer or
Customer Care.
PROBLEM POSSIBLE CAUSE
Food browns unevenly - Oven is not preheated
- Aluminium foil on oven rack or oven bottom
- Baking pan is too large for recipe
- Baking pans are touching each other or
oven walls
Food too brown on bottom - Oven is not preheated
- Using glass, dull or darkened metal pans
- Incorrect rack position
- Baking pans are touching each other or
oven walls
Food is dry or has shrunk excessively - Oven temperature too low
- Oven not preheated
- Oven door opened frequently during cooking
- Food is tightly sealed with aluminium foil
- Pan size too small
Food is baking or roasting too slowly
Pie crusts do not brown on bottom or
have soggy crust
- Baking time is not long enough
- Using shiny steel pans
- Rack position is incorrect
- Oven temperature is too low
Cakes pale, flat and may not be
cooked inside
- Oven is temperature too low
- Baking time is not long enough
- The cake has been tested too soon
- The oven door has been opened too often
during baking
- Baking pan size may be too large
Cakes high in middle with crack on top - Baking temperature is too high
- Baking time is too long
- Baking pans are touching each other or
oven walls
- Rack position is incorrect
- Baking pan size may be too small
Pie crust edges too brown - Oven temperature too high
- Edges of crust is too thin
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