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18 electrolux
Food
Pear bread (eastern Switzerland)
Carrot cake (Aargau)
Pie (Glarn valley)
Spice bread
Spicy goods from around the world
Food
Musaka (Greece)
Lasagne (Italy)
Stuffed pepper (Hungary)
Tips for baking
Baking result
Bread/yeasted doughs and
sponge cakes fall flat.
Bread/yeasted doughs and
sponge cakes fall flat.
Bread/yeasted doughs and
sponge cakes fall flat.
Bread/yeasted doughs and
sponge cakes fall flat.
Bread/yeasted doughs and
sponge cakes turn out dry.
Bread/yeasted doughs and
sponge cakes turn out dry.
Cakes/oven dishes are too
brown.
Cakes/oven dishes are too
brown.
Temperature [°C]
210
190
210
190
Temperature [°C]
200
210
210
Possible cause
If the oven temperature is too
low, the dough can rise and then
go down again and become flat.
Bread/yeasted doughs have not
risen properly. Excessively long
rising time after rolling out can
give a flat result. Bread/yeasted
doughs should rise at room tem-
perature, out of draughts. The
dough should spring back after
light pressure on the surface.
Not enough yeast or baking
powder.
If the fat/liquid mixture is too hot,
it ruins the effect of the yeast.
Not enough liquid, too much
flour, or the wrong type of flour
can result in dry bread.
If the oven temperature is too
low, the material being baked
must remain in the oven much
longer to be cooked, and it
therefore becomes dry.
If the oven temperature is too
high, the cakes/oven dishes be-
come too brown before they are
completely cooked.
Food positioned too high in the
oven is receiving too much top
heating, when using top and
bottom heating, and the oppo-
site effect when placed too low.
with fan
Time [mi-
Level for 1
nutes]
45-50
3
40-45
3
32-38
3
18-20
3
with fan
Time [mi-
Level for 1 tray
nutes]
40-50
2
45-55
2
65-75
2
Remedy
Check the set temperature
against recommendations in ta-
bles or recipes.
Check the rising times against
recommendations in recipes.
Check in the recipe that you
have taken the right amount.
The correct temperature of the
liquid for fresh yeast is 37°, con-
cerning dry yeast see the rec-
ommendations on the packet.
Check in the recipe that you
have taken the right amounts of
flour and liquid.
Check that you have set the right
temperature.
Check that you have set the right
temperature.
Check in the table or recipe that
you have chosen the correct po-
sition.
tray
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