Electrolux EKC60110, User Manual, Page: 37 / 44

36
Practical advice and tips
Problem Cause Remedy
Bread/yeasted doughs
and sponge cakes fall flat. If the oven temperature is
too low, the dough can rise
and then go down again and
become flat. Check the set temperature
against the
recommendations in tables
and recipes.
Bread/yeasted doughs have
not risen properly. If the
rising time after rolling is too
long, the result will be flat.
Bread/yeasted doughs should
rise at room temperature
out of draughts. The dough
should spring back after light
pressure on the surface Check rising times against
recommendations in recipes.
Not enough yeast or baking
powder. Check in the recipe that you
have taken the right amount.
If the fat/liquid mixture is
too hot, it ruins the effect of
the yeast. The correct temperature of
the liquid is 37° for fresh
yeast. Concerning dry yeast,
see the instructions on the
packet.
Bread/yeasted doughs
and sponge cakes turn
out dry. Not enough liquid, too much
flour or the wrong type of
flour can result in dry bread. Check in the recipe that you
have taken the right type of
flour and the right amounts
of flour and liquid.
If the oven temperature is
too low, the mixture must
stay in the oven much longer
in order to be cooked and it
therefore becomes dry. Check that you have set the
right temperature.