Technika TFS54FC-SGW

PG 10
PG 11
OVEN COOKING GUIDE USING THE OVEN
UNDERSTANDING COOKING PROBLEMS
The following is intended as a guide only. It is often required to set oven 10-20 degrees above or below this guide
to get the result you want. Also adjustments are needed for the cooking time to suit personal desired results. Also
you should follow the recipe guide when setting temperature and times. For best results when baking, preheat
your oven f or 15-20 minutes.
Problem Causes What to do
Uneven cooking Incorrect shelf position Select shelf that puts food in centre of oven
Oven tray too large Remove oven tray. Use smaller trays or
dishes
Trays not in centre Put trays in centre
Oven fan causing uneven browning or small cakes
to lean over
Rotate food during cooking, or use
Conventional Mode (i.e. no fan)
Baking products too
brown on top
Oven not preheated Preheat the oven
Baking tins too large (diameter) for recipe Use correct size tins
Fan-forced mode with oven temperature too high Check recipe. Reduce oven temperature by
10-29 or more
Cooking time too long Next time, shorten cooking
Baking tins not evenly spaced Stagger baking tins at least 3cm between
tins and the oven walls
Items to be cooked are not evenly sized or spaced
in trays
Make into same size and shape and spread
evenly over trays
Baking products too
brown on bottom
Baking tins too large Use correct size tins
Baking tins are dark metal or glass Change to shiny, light tins or lower the
temperature by 10-20 degrees
Food to low in oven Cook one shelf higher
Oven door opened too frequently during baking Don’t open the oven door until at least half
the ooking time has passed
Cakes have a cracked
thick crust
Baking temperature too high Lower the temperature
Oven tray blocking heat (below themostat) Use higher shelf position for oven tray
Baking temperature too high Lower the temperature
Food too low in oven Cook one shelf higher
Cake batter over mixed Mix just long enough to combine the
ingredients
Baking tin too deep or wrong size Check size of tin and use recommended size
Bked products are
pale, flat and under
cooked
Baking tins dark Change to shiny light tins
Baking temperature too low Raise the temperature
Food too low in oven Cook one shelf higher
Baking time too short Increase cooking time
Incorrect baking tin size Use correct sie tin
Cakes fallen in centre Baking temperature too low Raise the temperature
Baking time too short Increase cooking time
Proportions of ingredients incorrect for recipe Check recipe
Opening door too early during baking Do not open door until the last quarter of
cooking time
Roast meat and
potatoes not browning
in fan oven
Poor hot air circulation Elevate food onto a rack to allow air
circulations
Oven temperature is too low Increase temperature to 200-22-
Not long enough in oven Continue cooking for another 15+ minutes
NOTE: Condensation on oven door is normal, especially when kitchen is cold. Also spacing and size of food on trays and the
number of baking dishes in the oven can aect air circulation.
Food
Fan assisted oven
Time in minutes
Temperature Oven shelf position
Plain or full scones 210 Any 10-15
Rolled biscuits 150 (170) Any 10-15
Spooned biscuits 190 Any 12-15
Shortbread biscuits 150 Any 30-35
Hard individuals meringues 100 Any 90
Soft individual meringues 165 Any 15-20
Pavlova 100 Any 75
Patty cakes 180 Any 15-20
Sponge 170 Any 20-30
Plain butter cake 170 Any 25-40
Rich fruit cake 130 Any 180
Shortcrust cornish pastry 160 (190 Any 40-45 (10/35)
Shortcrust custard tart 170-200 Any 20-30 (10/25)
Cream pus 200 Any 25-30
Yeast bread 200 Any 25-30
Pizza 220 Any 15-25
Meat/ Poultry/Fish Recommended Temperature Minutes per kilogram
Beef
Rare 200 35-40
Medium 200 45-50
Well done 200 55-60
Lamb
Medium 200 40
Well done 60
Veal 180 60
Pork 200 60
Chicken 180-200 45-60
Duck 180-200 60-70
Turkey 180
40-45 (less than 10kg)
35-40 (more than 10kg)
Fish 180 20