Dealing With Cooking Problems; Getting To Know The Oven - Westinghouse WVE607 User Manual

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 • Oven not preheated
brown on top
• 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 • Baking tins too large for the recipe
brown on bottom
• Baking tins are a dark metal or glass • Change to shiny, light tins or lower the temp
• Food too low in the oven
• Oven door opened too frequently
during baking
• Baking temperature too high
• Grill dish affecting thermostat
Cakes have a • Baking temperature too high
cracked thin crust
• Food too high in oven
• Cake batter over mixed
• Pan too deep
• Baking pans dark
Baked products are • Baking temperature too low
pale, flat and
• Food too low in oven
undercooked
• Baking time too short
• Incorrect size tin
Cakes fallen in the • Baking temperature too low
centre
• Baking time too short
• Proportions of ingredients incorrect
• Door opened too early in baking
Roast meat, • Poor air circulation
potatoes not
• Grill dish affecting thermostat
browning in fan oven
• Juices running out of meat
Grilled meats
outside is
overcooked and
centre is raw
Grilled chops and
steaks curling
The steam cooking • There is no water in the tank
does not operate
• Limescale is obstructing the hole
It takes more than • There are lime deposits in the
three minutes to appliance
empty the water
tank or the water
tank leaks from the
steam outlet
Steam and • The dish has been left in the oven
condensation settle for too long
on the food and in
the appliance
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COOKING PROBLEMS
REMEDY
• Select shelf suitable for cooking function. See
cooking function tables in cooking guide
• 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
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 on bake modes
• Lower the temperature
• Cook one shelf lower
• Mix just long enough to combine ingredients
• Check size of pan
• 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
• Check recipe
• 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
• Grill at lower insert position
• Cut into fat every 2cm
• Fill the water tank
• Check the steam outlet opening and remove
the lime
• Check the water tank and refer to the chapter on
Cleaning the water tank
• Do not keep the dishes in the appliance for longer
than 15-20 minutes after the cooking ends

GETTING TO KNOW THE OVEN

Get to know the 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:
Butter base and sides of 2, 20cm straight-sided round or
square cake pans. Then line the base with grease proof or
baking paper.
Preheat oven to moderate '180 C' (170 C fan forced) and
o o
ensure oven shelf is in the centre position of oven.
Cream softened butter and sugar until light in colour.
Add vanilla essence.
Then add eggs one at a time, beating well after
each addition.
Sift flour and salt into the mixture and beat until well
combined.
Add milk and beat or stir to combine.
Spoon mixture equally between prepared cake pans.
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.
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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GETTING TO KNOW THE OVEN