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PrOBLEM
Cakes have
cracked thick
crust
Baking pale, flat
and undercooked
TrOUBLESHOOTiNg
POSSiBLE CAUSE
Baking temperature too
high.
Position of shelf too high
in oven.
Cake batter overmixed.
Pan too deep.
Incorrect function eg
GRILL/FAN GRILL.
Aluminium foil in oven.
Shiny tins/trays being
used from older-style oven
with unconcealed bottom
element - oven slow to
cook.
Baking temperature too
low.
Shelf position too low in
the oven.
Baking time too short.
Incorrect tin size.
Incorrect function eg
CLASSIC BAKE.
wHAT TO dO
Lower the temperature.
Cook one shelf lower.
Mix just long enough to combine
ingredients.
Check size of pan and use
recommended size.
Change to a function which supplies
top & bottom element heat (BAKE)
and/or convection currents (FAN
BAKE/FAN FORCED).
Remove foil. Foil liners reflect the
heat back down in the oven which
will damage the enamel.
Rather than absorbing the heat and
heating food, shiny baking tins/trays
reflect the heat back towards the
bottom of the oven resulting in poor
cooking performance. Food tends
to take longer to cook and does not
brown well. Using baking utensils
with dark, dull surfaces shortens the
cooking period in concealed lower
element ovens.
Raise the temperature.
Cook one shelf higher.
Increase cooking times.
Use correctly sized tin: check recipe
specification.
Change to a function which supplies
top & bottom element heat (BAKE)
and/or convection currents (FAN
BAKE/FAN FORCED).
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