Fisher & Paykel Freestanding range User Manual page 34

Problem
Baked products
taking too long
to cook
Cake has fallen in
the centre
Clock reads 'help'
32
Possible Cause
Shelf position too low
Temperature too low
Shiny trays/tins being used
Baking tin too large
Incorrect function eg
CLASSIC BAKE
Baking temperature too
low
Opening the door too
early in baking
Baking time too short
Proportions of ingredients
incorrect
Excessive voltage detected
- Safety Mode activated
What to do
Move shelf position up by one.
Raise the temperature.
The material from which a baking pan is
made influences how fast the contents
of the pan are heated.
Although metals are good conductors a
container made of bright shiny metal is
a disadvantage when the transmission
of radiant energy is involved because it
tends to reflect the heat back into the
oven.
Use dark, dull baking tins and pans:
they absorb heat quicker and speed
up the cooking process. Also darker
tins promote browning where as shiny
tins reflect heat back into the oven
prolonging browning and increasing
cooking times.
Use the tin size stipulated in the recipe.
Baking time varies not only with oven
temperature and baking tin material; it
is also affected by tin size.
Try changing to a fan function. Fan
ovens speed up cooking and distribute
heat more evenly; they also increase
the rate of browning. Using a fan to
cook a sponge can take 3-5 minutes off
in comparison with a sponge cooked
using the Bake function.
Raise the temperature.
Do not open the door until at least
3/4 of the cooking time has passed: a
sudden burst of cold air can make cakes
sink in the middle.
Increase cooking time.
Check recipe.
Turn the range off at the wall, check
the mains connection and turn the
oven back on again to reset the clock
module. Reset the clock with the
correct time of day (see 'Setting clocks
and times').