Dealing With Cooking Problems; Get To Know Your Oven - Electrolux EOC617 User Manual

dealing with cooking
problems
(see also page 18)
Problem Causes
Uneven cooking Incorrect shelf position
Oven tray too large
Trays not in centre
Air flow in oven uneven
Grill tray affecting thermostat
Baked products too brown on top Oven not preheated
Baking tins too large for recipe
Baking tins not evenly spaced
Products not evenly sized or spaced on trays
Baked products too brown Baking tins too large
on bottom
Baking tins are dark metal or glass
Food too low in oven
Oven door opened too frequently during
baking
Baking temperature too high
Grill tray affecting thermostat
Cakes have a cracked thick crust Baking temperature too high
Food too high in oven
Cake batter over mixed
Baking tin too deep
Baking tins dark
Baked products are pale, Baking temperature too low
flat and undercooked
Food too low in oven
Baking time too short
Incorrect baking tin size
Cakes fallen in centre Baking temperature too low
Baking time too short
Proportions of ingredients incorrect for recipe
Opening door too early during baking
Roast meat and potatoes not brown Poor hot air circulation
in fan oven
Grill tray affecting thermostat
Juices running out of meat
Grilled meats overcooked on
outside & raw in the centre
Grilled chops & steaks curling
14 COOKING PROBLEMS Built-in Cooking
What to do
Select shelf that puts food in centre of oven
Try other trays or dishes
Put trays in centre
Rotate food during cooking
Remove grill tray from oven on bake modes
Preheat the oven
Use correct size tins
Stagger baking tins at least 3cm between tins and
the oven walls
Make into same size and shape and spread
evenly over trays
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 the
cooking time has passed
Lower the temperature
Remove grill tray from oven on bake modes
Lower the temperature
Cook one shelf lower
Mix just long enough to combine the ingredients
Check size of tin and use recommended size
Change to shiny light tins
Raise the temperature
Cook one shelf higher
Increase cooking time
Use correct size tin
Raise the temperature
Increase 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 tray from oven on bake modes
Do not pierce meat with fork, turn with tongs
Grill at lower insert position
Cut into fat every 2cm (½")
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
Method:
1. Butter 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. Add vanilla essence.
5. Then 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.
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
Built-in Cooking GET TO KNOW YOUR OVEN 15