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28
OPERATING INSTRUCTIONS
Baking
Baking tins
Use light-coloured baking tins and trays wherever possible.
NOTE
•
Temperature and baking time depend on theamount and composition of the ingredients.
Application examples
More information can be found in the “Baking tips” section which follows the baking tables.
Type of baked
item
Accessories
Shelf
position
Preheating time
(minutes)
Cooking time
(minutes)
Layer cake
(2ea)
Baking and roasting shelf
3
170
-
10
25 - 45
Sugar cookie
Baking and roasting shelf
3
170
-
10
15 - 20
Frozen pizza
Baking and roasting shelf
* Enamelled baking tray
3
200
-
-
20 - 28
Fresh lasagne Baking and roasting shelf
3
200
-
10
35 - 45
* Inserted underneath the Baking and roasting shelf
Baking tips
How to confirm whether
your sponge cake is cooked
through.
Approximately 10 minutes before the end of the baking time stated in the
recipe, pierce the highest point of the cake with a wooden skewer. If no cake
mixture sticks to the wood, the cake is ready.
The cake collapses.
Next time, use less liquid or bake at a slightly lower temperature. Note the
stirring times indicated in the recipe.
The cake has risen high in
the middle and less around
the edges.
Do not grease the edges of the baking tin. After baking, carefully loosen the
cake using a knife.
The cake is too dark on the
top.
Place the cake lower in the oven and bake at a lower temperature for slightly
longer.
The cake is too dry.
Make tiny holes in the finished cake using a cocktail stick. Then pour fruit
juice or an alcoholic drink over the cake. Next time, bake at a slightly higher
temperature for less time.
The bread or cake looks
good but it is streaked with
water inside.
Next time, use less liquid and bake at a lower temperature for slightly longer.
For cakes with a moist topping: Pre-bake the base first. Sprinkle the base
with almonds and breadcrumbs and then pour the topping on. Take care to
follow recipes and baking times.
The pastries are not evenly
browned.
Set the temperature slightly lower.
Excess greaseproof paper can affect the air circulation. Always cut the
greaseproof paper down to the size of the baking tray.
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