Belling 900Ei User Manual page 39

USING THE OVEN/GRILL - MULTI-FUNCTION
General Baking Guide
Trouble-shooting - fruit cakes
PROBLEM
Fruit sinking to the bottom
Cake sinking / dipping in the
centre
Surface cracks
Hard outer crust with a damp
patch inside
Burnt outside
Texture with pronounced holes.
Texture too close and cake insuf-
ficiently risen.
Cake crumbles when cut
Too dry
Trouble-shooting - sponge cakes
Domed top
Hollowed / sunken top
Very pale, but cooked
Overflowing tin
POSSIBLE CAUSE
Low oven temperature which may cause the cake
to take longer to set, allowing the fruit to sink. Or,
too much liquid, or raising agent. The fruit may
not have been properly washed and dried.
Too much raising agent in the mixture. Too hot, or
too cool an oven. Or, not enough liquid or insuf-
ficient creaming.
Too small a tin, or too much mixture in the tin.
Too much raising agent in the mix, plus not
enough liquid or insufficient creaming. The oven
may be too hot.
Oven too hot, therefore the cake baked too
quickly. Too much sugar, or insufficient liquid.
Oven temperature too high. Oven too small for
the size of cake. Insufficient protection around the
tin. Cake baked on too high a shelf.
Too much raising agent. Flour unevenly mixed.
Not enough raising agent. Not enough liquid. Too
cool an oven. Insufficient creaming.
Not enough liquid. Baked for too long. Not enough
sugar. Too much baking agent.
Over baking. Insufficient egg or liquid. Too much
raising agent.
Insufficient creaming of mixture. Cake baked on
too high a shelf position, or at too high a tem-
perature. Paper liners can cause the outer edge
not to rise and the centre to peak.
Too much raising agent. Oven temperature too
low, or incorrect shelf position. Cake removed
from oven before it's cooked. Use of soft tub
margarine.
Oven temperature too low. Baked too low in the
oven
Tin too small for the amount of mixture