Tips For Baking - Electrolux EKC60752 User Manual

Type of bak-
Temperature
ing
Conventional
Bread
Tin loaf 190-210
Loaf 175-225
Swedish tea- 220-225
cake
White bread
Buns 225-250
Bun ring/flat 180-200
long-shaped
bun
Oven dishes
Potato gratin 200
Batter pudding 200-225
Pan-pizza 210-220

Tips for baking

Baking result
Bread/yeasted doughs and
sponge cakes fall flat.
Bread/yeasted doughs and
sponge cakes turn out dry.
Cakes/oven dishes are too
brown.
o
Oven Minutes
C
level
1 30-40
2 35-45
3 12-18
2 7-10
2 20-30
1 45-50
2 20-35
1 16-20
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.
o
Temperature C
Hot air
170-190
180-190
180-190
180-190
170-180
180-190
180-190
180-200
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.
electrolux 21
Oven
level
2
1+4
1+4
1+4
3
1
3
1+4