TROUBLESHOOTING
Baking
Cakes amt cookies burn.
oCheck Mat oven is in the convection mode.
° Check that you have converted your recipe temperature.
(S_ pages 9-10)
Cakes don't cook evenly.
• Check ti_tt you have placed food on the rack in position #2 or
#3 and not touching, so the hot air is free to circulate _low
and all around the food.
_If cakes are browned but not fully cookeA in center, first:
check that you have adjusted your recipe by lowering the
temperature 75 °. (See "Convection M_le Cooking," page 9)
If fine conversion has been made, then lower the tem_rature
an additional 25 ° m 275 °.
• Because the oven retains moisture, extra rich and moist foods,
such as chocolate, cheese and t_t cakes, may require a lower
temperature (275 °) and a longer b_ng time. (See page 10)
• If you live in a Ngh altitude, you have m adjust your recipes.
(See page 10)
Bottom of pie or cake is not cooked enough.
- Use aluminum or black; b£dng pans. If you are using glass,
place pan on a cookie sheet while b_ing.
Roasting
Roasts don't brown on the bottom.
- Check that you have placed hxxt on the rack in 'Noor
position" aald not touching, so the hot Mr is free to circulate
below and all around the food. (See page 9)
', Be sure you place the meat directly on the rack, not in a
roasting pan and in the 'Noor _sition." (See page 7)
Roasts are overcooked.
• Be sure to use a meat thermometer. (See page 11)
16
Check that you have adjusted your recipe time (see page 9) or
see "Roasting Chart." (See page 14)
, Remember that meats continue to cook aP_r being removed
from the oven. (See page 11)
Moisture builds up on the inskte of th_ glass,
®Roasts are juicier because your convection oven retains
moisture _d constantly self-bastes your roasts. If you wish to
minimize the moisture build up, open the oven door briefly
from time to time.
,,To minimize conderLsation on the oven door, after the oven is
turned off, remove cooked food from oven or leave door ajar
so oven cavity can cool off and moisture in oven can escape
into the kitchen.
Broiling
Food does not top brown or broils unevenly.
- Check; that oven is in the broiling m_Ne. (S_ page 8)
• Check that you have placed food in the middle of the rack in
"floor position." (See page 7) ff you find it necessary to use
the high _sitions #2 or #3, place f_x_ on Me rack to the left
and right, not directly beneath the fan.
Check the broiling chart for suggested times. (See page 15)
Fan cycles" on and off occasionally in the broiling mode.
° This is a normaJ function of the oven and ke_ps the oven
from overheating.
Oven smokes excessively.
oSmoke build-up is normal. As the door must be kept clos_
during broifing, the smoke generated during cooking comes
out in a puff when finedoor is opened or leaks out the door
when_the fan goes on during broiling.
- Fatty cuts of meat and sausages which drip fat while cooking
should be placed on the rack in the "floor position" m
minimize smoking. Pre-cooking Patty foods in the convection
mode at 400 ° will Nso _nimi_ smoking.
• The oven may need m be cleaned.
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