Dealing With Cooking Problems - Westinghouse PSP632 User Manual

ROASTING MEAT
• You can use the grill tray and grill tray insert for roasting
meat in the oven.
• Place the meat in the oven and set the temperature
between 180°C and 200°C. (It is recommended to
wrap your meats in an oven roasting bag or foil to
prevent fats and oils from splattering, making it easier
to clean your oven.)
• Do not pierce the meat, as this will allow juices to escape.
• When the meat is cooked, take the roast out of the oven,
wrap in aluminum foil and leave to stand for about
10 minutes. This will help retain the juices when the
meat is carved.
The table shows temperatures and cooking times for different
kinds of meat. These may vary depending on the thickness or
bone content of the meat.
MEAT RECOMMENDED MINUTES PER KG
TEMPERATURE
Beef 200°C Rare 35 - 40
Medium 45 - 50
Well done 55 - 60
Lamb 200°C Medium 40
Well done 60
Veal 180°C Well done 60
Pork 200°C Well done 60
ROASTING POULTRY AND FISH
• Place the poultry or fish in an oven set at a moderate
temperature of 180°C.
• Place a layer of foil over the fish for about three quarters
of the cooking time.
The table shows temperatures and cooking times for different
kinds of fish and poultry. These may vary depending on the
thickness or bone content of the meat.
POULTRY RECOMMENDED MINUTES PER KG
& FISH TEMPERATURE
Chicken 180°C 45 - 50
Duck 180 - 200°C 60 - 70
Turkey 180°C 40 - 45 (<10kg)
35 - 40 (>10kg)
Fish 180°C 20
USING THE OVEN 14
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 '180°C' (170°C 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

DEALING wITH COOKING PRObLEMS

PRObLEM CAUSES
Uneven cooking Incorrect shelf position
Oven tray too large
Trays not in centre
Air flow in oven uneven
Grill tray affecting thermostat
Baked products too brown on top Oven not preheated
Baking tins too large for recipe
Baking tins not evenly spaced
Products not evenly sized or spaced on trays
Baking temperature too high
Baked products too brown on Baking tins too large for recipe
bottom
Baking tins are dark metal or glass
Food too low in oven
Oven door opened too frequently during baking
Baking temperature too high
Grill tray affecting thermostat
Cakes have a cracked thick crust Baking temperature too high
Food too low in oven
Cake batter over mixed
Baking tin too deep
Baking tins dark
Baked products are pale, flat and Baking temperature too low
undercooked
Food too low in oven
Baking time too short
Incorrect baking tin size
Cakes fallen in centre Baking temperature too low
Baking time too short
Proportions of ingredients incorrect for recipe
Opening door too early during baking
Roast meat and potatoes not Poor hot air circulation
brown in fan oven
Grill tray affecting thermostat
Juices running out of meat
Grilled meats overcooked on
outside & raw in the centre
Grilled chops & steaks curling
wHAT TO DO
Select shelf that puts food in centre of oven
Try other trays or dishes
Put trays in centre
Rotate food during cooking
Remove grill tray from oven on bake modes
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
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 tray from oven on bake modes
Lower the temperature
Cook one shelf higher
Mix just long enough to combine the ingredients
Check size of tin and use recommended size
Change to shiny light tins
Raise the temperature
Cook one shelf higher
Increase cooking time
Use correct size tin
Raise the temperature
Increase cooking time
Check recipe
Do not open door until the last quarter of cooking
time
Elevate food onto a rack to allow air circulation
Remove grill tray from oven on bake modes
Do not pierce meat with fork, turn with tongs
Grill at lower insert position
Cut into fat every 2cm (¾")
15 USING THE OVEN