Fisher & Paykel Elba OR61 Series User Manual page 24

Troubleshooting
22
Problem
Cakes have
cracked thick
crust
Baking pale, flat
and undercooked
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
(unconcealed bottom
element) oven - 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).