Dealing With Cooking Problems; Get To Know Your Oven - Electrolux EOEM61CS User Manual

20 dealing with cooking problems electrolux e:line ovens

Dealing with cooking problems

problem causes
Uneven cooking Incorrect shelf position
Oven tray too large
Trays not centralised
Air flow in oven uneven
Grill dish affecting thermostat
Baked products too brown on top Oven not preheated
Baking tins too large for the 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 the recipe
bottom
Baking tins are a dark metal or glass
Food too low in the oven
Oven door opened too frequently during
baking
Baking temperature too high
Grill dish affecting thermostat
Cakes have a cracked thin crust Baking temperature too high
Food too high in oven
Cake batter over mixed
Pan too deep
Baking pans dark
Baked products are pale, flat and Baking temperature too low
undercooked
Food too low in oven
Baking time too short
Incorrect size tin
Cakes fallen in the centre Baking temperature too low
Baking time too short
Proportions of ingredients incorrect in the recipe Check recipe
Open door too early in baking
Roast meat, potatoes not Poor air circulation
browning in fan oven
Grill dish affecting thermostat
Juices running out of meat
Grilled meats outside is
overcooked and centre is raw
Grilled chops and steaks curling
remedies
Select shelf that puts the food in the centre of
the oven
Experiment with other trays or dishes
Centre trays
Rotate food during cooking
Remove grill dish from oven on bake modes
Preheat oven
Use correct size tins
Stagger baking tins at least 3cm between tins
and 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 temp
by 10°C
Cook one shelf higher
Don't open the door until at least half the
cooking time has passed
Lower the temperature
Remove grill dish from oven and bake on
modes
Lower the temperature
Cook one shelf lower
Mix just long enough to combine ingredients
Check size of pan and use
Change to shiny pans
Raise the temperature
Cook one shelf higher
Increase the cooking time
Use the correct size tin
Raise the temperature
Increase the cooking time
Do not open door until the last quarter of
cooking time
Elevate food onto a rack to allow air circulation
Remove grill dish from oven on bake modes
Do not pierce meat with a fork
Turn with tongs
Grill at lower insert position
Cut into fat every 2cm

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
electrolux e:line ovens get to know your oven 21
Method:
1. B utter base and sides of two, 20cm straight-sided
round or square cake pans. Then line the base with
grease proof or baking paper.
2. P reheat 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. A dd vanilla essence.
5. T hen eggs one at a time, beating well after each
addition.
6. S ift 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. B ake 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. R emove 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.
fOOT 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.