Toshiba ER-GD400C, Instruction Manual, Page: 60 / 64

60
Items Condition How to
The cake is not light
and fluffy.
●
Are the egg beaten well? Beat them until smooth and uniform.
●
Are the eggs frequently stirred after they are mixed with flore?
The ingredients are not
beaten well.
●
If the container contains moisture or oil, the mixture cannot be
beaten well.
●
Use container that does not contain oil or moisture.
The flour is still lumpy.
●
Did you sieve the flour?
Sieving removes the coarse particles and aerates the flour.
●
Did you blend the flour uniformly?
The center of the cake dents ●
Did you beaten the egg for too long?
The crust is too dark.
●
If the ingredient and size differs from in the cook book, the crust
color may change.Monitor the process and check the color.
The cake does not rise
enough.
●
Beat the white egg well,so that the mixture is thick and not free
flowing even when the bowl is turned.It is easy to beat white egg if
it is chilled.
There are some holes
in the cake.
●
When the dough is poured into the mold, it get aerared.Ensure that the
dough is poured from a considerable height and immediately.
It does not rise enough.
●
Did you measure the quantity properly?
●
When baking ,Was the microwave set at the right temperature?
The cookies are burned
unevenly.
●
Is the size and thickness of the mould the same?
The roll is hard and has
not risen.
●
Was the dough fermented enough? Insufficient fermentation may
cause the temperature of the dough to be low and may not rise well.
●
Did you manipulate the bread during baking? Tempering with the
bread during baking will make it hard.
●
Handle it with care.Refer page 89 for [Tips on Making Bread].
The color is not
uniform.
●
Were the bread pirces arranged properlu according to their size?
Ensure that the pieces are arranged properly and the same size.
Bread is not thoroughly
cooked.
●
Refer page 99 for [ Tips on Making French Bread].
The color is irregular.
●
The color of the food may vary depending on the quality of cheese.
Monitor the process while cooking.