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Handling Baking Problems
Problem
Uneven cooking
Baked products too
brown on top
Baked products too
brown on bottom
Cakes have cracked
thick crust
Baking products are
pale, flat and
undercooked
Cakes fallen in
centre
Crusts too thick
Meat and potatoes not
browning in fan oven
Juices running out of
meat
NOTE: Condensation on oven door is normal.
10
Causes
•
Incorrect shelf position
•
Oven tray too large
•
Trays not in centre of oven
•
Air flow in oven uneven
•
Oven not preheated
•
Aluminium foil in oven
•
Baking tins too large for recipe
•
Baking tins not evenly spaced
•
Food not evenly sized or placed
on trays
•
Food placed too close to top of
oven
•
Baking temperature too high
•
Baking tins too large for recipe
•
Baking tins are dark metal or
glass
•
Food too low in oven
•
Oven door opened to
frequently during cooking
•
Baking temperature too high
•
Food too high in oven
•
Cake batter overmixed
•
Pan too deep
•
Baking tins too dark
•
Baking temperature too low
•
Food too low in oven
•
Baking time too short
•
Incorrect tin size
•
Baking temperature too low
•
Baking time too short
•
Measurement of ingredients is
wrong
•
Door opened too early
•
Incorrect ingredients
•
Poor circulation
What to do
•
Select shelf which puts food in
centre of oven
•
Try other trays or dishes
•
Put trays in centre of oven
•
Turn food during cooking
•
Preheat until indicator light goes
off
•
Remove foil
•
Use correct size tins
•
Place baking tins so that there is
at least 3 cms between tins and
oven walls
•
Make food same size and shape
and spread evenly on trays
•
Place food in middle or on a
lower shelf
•
Lower temperature
•
Use correct size tins
•
Change to shiny, light tins or
lower temperature by 10 C
•
Cook one shelf higher
•
Do not open door until half way
through cooking time
•
Lower temperature
•
Cook one shelf lower
•
Mix just long enough to
combine ingredients
•
Check size of pan and use
recommended size
•
Change to shiny tins
•
Raise temperature
•
Cook one shelf higher
•
Increase cooking time
•
Use correct size tin
•
Raise temperature
•
Increase cooking time
•
Check recipe
•
Do not open door until three quarters
(3/4) of way through cooking time
•
Check recipe
•
Put food onto a rack to allow air
to circulate
•
Do not pierce meat with fork but
turn with tongs
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