Fisher & Paykel Freestanding range User Manual page 33

Problem
Cakes have
cracked thick
crust
Baked products
pale, flat and
undercooked
Possible cause
Baking temperature too
high.
Position of shelf too high
in oven.
Cake batter over-mixed.
Pan too deep.
Incorrect function eg
GRILL/FAN GRILL.
Aluminum 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. As the oven has a
concealed lower element, do not use
foil trays on the lower surface to aid
cleaning. 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. This adds to a perception
that the oven is not performing and is
slow to heat up. Use the trays supplied
with the oven. These work efficiently,
absorbing heat and therefore cooking
food as expected. 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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