Electrolux GH L3-4.5, User Manual

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Use pots and pans with bottom appli-
cable to the dimension of burner.
Burner Diameters of cookware
Rapid 140 mm - 200 mm
Semi-rapid 100 mm - 180 mm
Burner Diameters of cookware
Auxiliary 100 mm - 160 mm
Use cookware with the bottom as thick and
flat as possible.
OVEN - HELPFUL HINTS AND TIPS
Warning! Always close the oven door
when you cook, even while grilling.
Tips for baking
Baking result Possible 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 be-
come flat. Check the set temperature
against recommendations in ta-
bles or recipes.
Bread/yeasted doughs and
sponge cakes fall 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. Check the rising times against
recommendations in recipes.
Bread/yeasted doughs and
sponge cakes fall flat. Not enough yeast or baking
powder. Check in the recipe that you
have taken the right amount.
Bread/yeasted doughs and
sponge cakes fall flat. If the fat/liquid mixture is too
hot, it ruins the effect of the
yeast. The correct temperature of the
liquid for fresh yeast is 37°,
concerning dry yeast see the
recommendations on the pack-
et.
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 amounts of
flour and liquid.
Bread/yeasted doughs and
sponge cakes turn out dry. 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. Check that you have set the
right temperature.
Cakes/oven dishes are too
brown. If the oven temperature is too
high, the cakes/oven dishes
become too brown before they
are completely cooked. Check that you have set the
right temperature.
Cakes/oven dishes are too
brown. 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. Check in the table or recipe
that you have chosen the cor-
rect position.
Cakes/oven dishes are pale in
colour. Aluminium foil, a tray or a roast-
ing pan on the bottom of the
oven is blocking the bottom
heating. Make sure that there is nothing
in the bottom of the oven.
10 electrolux