Dealing With Cooking Problems - Westinghouse WVG613S User Manual

DEALING WITH COOKING PROBLEMS

PROBLEM CAUSES
Uneven cooking Incorrect shelf position
Baked products too brown on top
Trays not centralised
Air flow in oven uneven
Grill dish affecting thermostat
Baked products too Oven not preheated
brown on top
Baking tin 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 tin too large for the recipe
brown on bottom
Baking tins are 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, Baking temperature too high
thick crust
Food too high in the oven
Cake batter over-mixed
Pan too deep
Baking tins are dark metal or glass
Baked products are pale, Baking temperature too low
flat and undercooked
Food too low in the oven
Baking time too short
Incorrect tin size
Cake fallen in the centre Baking temperature too low
Baking time too short
Proportions of ingredients incorrect
in the recipe
Opening door too early in baking
Roast meat and potatoes Poor hot air circulation
not browning in fan oven
Grill dish affecting thermostat
Juices running out
of meat
Grilled meats overcooked
on outside and raw
in centre
Grilled chops and
steaks curling
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COOKING PROBLEMS
REMEDY
Select shelf that places 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 the oven
Use correct size tins
Stagger baking tins at least 3cm between tins and
the oven walls
Ensure products are same size and shape and are
evenly spaced 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 of 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 and use recommended size
Change to shiny, light tins
Raise the temperature
Cook one shelf higher
Increase cooking time
Use correct tin size
Raise the temperature
Increase cooking time
Check recipe
Do not open the 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 fork, turn with tongs
Grill at lower insert position
Cut into fat every 2cm (1/2 inch)
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:
1. Butter base and sides of 2, 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 add 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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ABOUT YOUR OVEN