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10 electrolux
Use pots and pans with bottom appli-
cable to the dimension of burner.
Burner
Rapid
Semi-rapid
OVEN - HELPFUL HINTS AND TIPS
Warning! Always close the oven door
when you cook, even while grilling.
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.
Cakes/oven dishes are pale in
colour.
Diameters of cookware
140 mm - 200 mm
100 mm - 180 mm
Possible cause
If the oven temperature is too
low, the dough can rise and
then go down again and be-
come 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 temperature, 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
become 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.
Aluminium foil, a tray or a roast-
ing pan on the bottom of the
oven is blocking the bottom
heating.
Burner
Auxiliary
Use cookware with the bottom as thick and
flat as possible.
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°,
concerning dry yeast see the
recommendations on the pack-
et.
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 cor-
rect position.
Make sure that there is nothing
in the bottom of the oven.
Diameters of cookware
100 mm - 160 mm
Remedy
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