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22 23BAKING AND GRILLING PROBLEMS
PROBLEM CAUSES REMEDIES
Uneven cooking • Incorrect shelf position. - Select shelf that puts food in the centre
of the oven.
• Oven tray too large. - Experiment with other trays or dishes.
• Trays not centralised. - Centre trays.
• Food has not been rotated. - Rotate food during cooking.
Baked products too brown on top • Oven not preheated. - Preheat until the oven indicator lamp
goes off.
• Aluminium foil in oven. - Remove foil.
• Baking tins too large for
the recipe.
- Use correct size tins.
• Baking tins not evenly spaced. - Stagger baking tins at least 3cm
between tins and the oven walls.
• Products not evenly sized or
spaced on trays.
- Make into same size and shape,
and spread evenly over trays.
• Baking temperature too high. - Lower the temperature.
• Food too high in oven. - Cook on shelf lower.
Baked products too brown
on bottom
• Baking tins too large for
the recipe.
- Use correct size tins.
• Baking tins are dark metal
or glass.
- Change to shiny, light tins or lower the
temperature by 10ºC.
• Food too low in the 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.
Cakes have a cracked, thick crust • Baking temperature too high. - Lower the temperature.
• Food too high in oven. - Cook one shelf lower.
• Cake batter over mixed. - Mix just long enough to combine
ingredients.
• Pan too deep. - Check size of pan and use
recommended size.
• Baking pans dark. - Change to shiny pans.
Baked products are pale, flat and
under-cooked
• Baking temperature too high. - Lower the temperature.
• Food too low in the oven. - Cook one shelf higher.
• Baking time too short. - Increase cooking time.
• Incorrect tin size. - Use correct size tin.
Cakes fallen in the centre • Baking temperature too high. - Lower the temperature.
• Baking time too short. - Increase cooking time.
• Proportions of ingredients
incorrect in the recipe.
- Check recipe.
• Opening door too early in baking. - Do not open the door until the last
quarter of cooking time.
Roast meat & potatoes not
browning in fan oven
• Poor hot air circulation. - Elevate food onto a rack to allow air
circulation.
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 shelf position.
Grilled chops & steaks buckling - Cut fat with knife towards the meat.
HANDLING BAKING & GRILLING PROBLEMS
GET TO KNOW YOUR OVEN
GET TO KNOW YOUR OVEN
Get to know your new oven with this
‘Simple Test Cake’
Although we strive for a perfect performing oven, it’s
possible that there will be some variation in colour
when baking. Therefore, we suggest this simple, easy
and delicious to make Simple Test Cake, it can help you
understand your new oven.
All ovens do sometimes have hot or cold spots, therefore
it is important to judge with your eye as you may require
to rotate during baking.
‘Simple Test Cake’
125g butter, softened to room temperature
1 cup caster sugar
1 teaspoon pure vanilla essence
4 large eggs
2 cups self-raising flour
Pinch of salt
4 tablespoons (80mL) full-cream milk
Method:
1. Butter base and sides of two, 20cm straight-sided
round or square cake pans. Then line the base with
grease proof or baking paper.
2. Preheat oven to moderate ‘180ºC’ (170ºC fan
forced)and ensure oven shelf is in the centre
position of oven.
3. Cream softened butter and sugar until light in colour.
4. Add vanilla essence.
5. Then eggs one at a time, beating well after
each addition.
6. Sift flour and salt into the mixture and beat until
well combined.
7. Add milk and beat or stir to combine.
8. Spoon mixture equally between prepared cake pans.
9. Bake in preheated oven, middle shelf for about 25
to 35 minutes or until when tested with a fine cake
skewer it comes out clean or the edges of the cakes
have come away slightly from the sides of the
cake pans.
10. Remove from oven to wire cake rack and rest for
5 minutes before removing from cake pans.
Cool completely.
To serve: Sandwich together with your favourite jam or
conserve, and dust top with pure icing sugar.
NOTE: If desired, substitute butter for either margarine or
olive oil spread.
Recipe is based on the Australian standard metric 250mL
cup and 20mL tablespoon sets.
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