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Problem Possible cause What to do
Cakes have
cracked thick
crust
Baking temperature too
high.
Lower the temperature.
Position of shelf too high in
oven.
Cook one shelf lower.
Cake batter overmixed. Mix just long enough to combine
ingredients.
Pan too deep. Check size of pan and use recommended
size.
Incorrect function eg
GRILL/FAN GRILL.
Change to a function which supplies top
& bottom element heat (BAKE) and/or
convection currents (FAN BAKE/FAN
FORCED).
Baking pale, flat
and undercooked
Aluminium foil in oven. Remove foil. Foil liners reflect the
heat back down in the oven which will
damage the enamel.
Shiny tins/trays being
used from older-style
(unconcealed bottom
element) oven - oven slow
to cook.
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.
Using baking utensils with dark, dull
surfaces shortens the cooking period in
concealed lower element ovens.
Baking temperature too low. Raise the temperature.
Shelf position too low in the
oven.
Cook one shelf higher.
Baking time too short. Increase cooking times.
Incorrect tin size. Use correctly sized tin: check recipe
specification.
Incorrect function eg
CLASSIC BAKE.
Change to a function which supplies top
& bottom element heat (BAKE) and/or
convection currents (FAN BAKE/FAN
FORCED).
Troubleshooting