Belling 83180302, Руководство пользователя

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HAnDlInG BAkInG PRoBleMs
Problem causes What to do
Cakes have cracked
thick crust
• Baking temperature too
high
• Food too high in oven
• Cake batter over mixed
• Pan too deep
• Baking tins too dark
• Lower temperature
• Cook two shelves lower
• Mix just long enough to
combine ingredients
• Check size of pan and use
recommended size
• Change to shiny tins
Baking products are
pale, flat and under -
cooked
• Baking temperature too
low
• Food too low or high in
oven
• Baking time too short
• Incorrect tin size
• Raise temperature
• Cook two shelves higher
for gas or lower for elec-
tric
• Increase cooking time
• Use correct size tin
Cakes fallen in
centre
• Baking temperature too
low
• Baking time too short
• Measurement of ingre-
dients is wrong
• Door opened too early
• Raise temperature
• Increase cooking time
• Check recipe
• Do not open door until
at least three quarters
(3/4) of the way through
cooking time or switch
on oven light and view
through door glass
Crusts too thick • Incorrect ingredients • Check recipe
Meat and potatoes
not browning in fan
oven
• Poor circulation • Put food onto a rack
to allow air to circulate
properly.
Juices running out
of meat
• Do not pierce meat with
fork but turn with tongs