Tips For Baking - Electrolux GH L2-4.5 User Manual

Food
Baked alaska
Vegetables, rice, corn – as side dishes
Food
Corn, covered
Rice, covered
Oven chips (par-boiled)
Oven chips (raw)
Oven potatoes / roast potatoes
Duchess potatoes
Swiss specialities
Food
Prättigauer Pitte (Grisons)
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.
Temperature [°C]
240
Temperature [°C]
200
200
230
230
230
220
Temperature [°C]
180
200
180
200
180
Temperature [°C]
180
200
200
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.
Time [mi- Level for 1
nutes]
10-15 2
Time [mi- Level for 1
nutes]
30 2
30 2
30-40 3
30-40 3
30-40 3
20-25 4
Time [mi- Level for 1
nutes]
35-45 3
45-50 3
40-45 3
35-4 3
18-25 3
Time [mi- Level for 1 tray
nutes]
45-50 2
50-60 2
80-90 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.
electrolux 15
tray
tray
tray