STOVES Gourmet Professional 1100DF, User'S Manual And Installation Instructions

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Baking Guide
Trouble-shooting - Scones & Teabreads
Trouble-shooting - Bread
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PROBLEM POSSIBLE CAUSE
Heavy and badly risen Insufficient raising agent. Heavy handling
during kneading. Not enough liquid. Oven
too cool, or scones baked on too low a
shelf position.
Scones spread out and lost their shape. Too much liquid. Over-greased tin.
Incorrect kneading. Twisting the cutter
while stamped out the shapes.
Very rough surface Insufficient kneading
Pale and doughy Insufficient baking. Oven temperature set
too low or baked on too low a shelf posi-
tion.
PROBLEM POSSIBLE CAUSE
Dough collapses when placed in oven Over proving
Heavy / Close texture Insufficient yeats. Too much salt. Too lit-
tle water. Insufficient kneading or proving.
Oven too cool. Dough proved in too warm
an environment.
Uneven texture / holey texture Insufficient kneading. Too much liquid or
salt. Oven too cool.
Top crust breaks away Under proving. Oven too hot.
Cracked crust Tin too small for amount of dough.
Second proving too short
Crust cracks after removal Cooling in a draught. Over proving. Oven
too hot
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