Dealing With Cooking Problems; Oven Cooking Tips - Electrolux EFEP956 Installation & User Manual

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DEALING WITH COOKING PROBLEMS

Problem Causes
Uneven cooking: Incorrect shelf position.
Oven tray too large.
Trays not centralised.
Air flow in oven uneven.
Grill dish affecting thermostat.
Baked products too brown Oven not preheated.
on top:
Baking tins too large for the recipe.
Baking tins not evenly spaced.
Products not evenly sized or spaced
on trays.
Baking temperature too high.
Baked products too brown Baking tins too large for the recipe.
on bottom:
Baking tins are dark metal or glass.
Food too low in the oven.
Oven door opened too frequently
during baking.
Baking temperature too high.
Grill dish affecting thermostat.
Cakes have a cracked, Baking temperature too high.
thick crust:
Food too high in oven.
Cake batter over mixed.
Pan too deep.
Baking pans dark.
Baked products are pale, Baking temperature too low.
flat and undercooked:
Food too low in oven.
Baking time too short.
Incorrect tin size.
Cakes fallen in the centre: Baking temperature too low.
Baking time too short.
Proportions of ingredients
incorrect in the recipe.
Opening door too early in baking.
Roast meat & potatoes not Poor hot air circulation.
browning in fan oven:
Grill dish affecting thermostat.
Juices running out of meat:
Grilled meats overcooked on
outside & raw in the centre:
Grilled chops & steaks
curling:
Remedies
Select shelf that puts food in the centre of
the oven.
Experiment with other trays or dishes.
Centre trays.
Rotate food during cooking.
Remove grill dish 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.
Lower the temperature.
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 dish from oven on bake modes.
Lower the temperature.
Cook one shelf lower.
Mix just long enough to combine ingredients.
Check size of pan and use recommended
size.
Change to shiny pans.
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 the door until the last quarter
of cooking time.
Elevate food onto a rack to allow air
circulation.
Remove grill dish from oven on bake modes.
Do not pierce meat with fork, turn with tongs.
Grill at lower insert position.
Cut into fat every 2cm.

OVEN COOKING TIPS

• For best baking results preheat oven for 30 minutes.
• Select the correct shelf location for food being cooked.
• One of the grill trays can be used in the oven as a
baking dish.
• Make sure dishes will fit into the oven before you
switch it on.
• Keep edges of baking dishes at least 40mm from the
side of the oven. This allows free circulation of heat
and ensures even cooking.
• Do not open the oven door more than necessary.
• Do not place foods with a lot of liquid into the oven
with other foods. This will cause food to steam and
not brown.
• After the oven is turned off it retains the heat for some
time. Use this heat to finish custards or to dry bread.
• Do not use a lot of cooking oil when roasting. This will
prevent splattering oil on the sides of the oven and
the oven door. Polyunsaturated fats can leave residue
which is very difficult to remove.
• When cooking foods which require a high heat from
below (e.g. tarts), place the cooking dish on a scone
tray in the desired shelf position.
• For sponges and cakes use aluminium, bright finished
or non-stick utensils.
• Remove unnecessary trays or dishes when roasting
or baking.
Get to know your new oven with this simple
test cake recipe
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 Recipe
Ingredients
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 Preheat 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.
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.
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