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12
hints and tips
Oven Temperatures
°C
°C (fan)
°F
Gas Mark
Very Cool
110
90
225
¼
130
110
250
½
Cool
140
120
275
1
150
130
300
2
Moderate
170
150
325
3
180
160
350
4
Moderately hot
190
170
375
5
200
180
400
6
Hot
220
200
425
7
230
210
450
8
Very hot
240
220
475
9
Symptom
Possible cause
Sponge cake shrink
Unbalanced ingredients, over beating of egg whites, sudden
changes of temperature or draught when taking from the oven.
Cakes do not rise
Mostly due to gross over beating, but can also be caused by too hot
an oven during the first part of cooking.
Cakes sink in the centre
Too much fat, raising agent, liquid or sugar; too little flour, under
cooking or slow cooking.
Cakes run over the edges
Too much batter for size of pan, too cool an oven, too much sugar,
over beating, too much raising agent.
Hard outer crust
Too much flour, too little sugar, over mixing, too hot an oven.
Moist, sticky outside
Too much sugar, over beating, under baking.
Coarse, crumbly texture
Over beating, low baking temperature.
Heavy, close texture
Too much fat or sugar, over mixing, under baking, or too hot an
oven.
Fruit sinks
Mixture too soft, damp fruit, too little flour, ingredients not correctly
balanced, over beating.
Содержание SHM2
Страница 1: ...compact twin motor hand and stand mixer ...
Страница 7: ...7 using your mixer on the stand ...
Страница 9: ...9 using your mixer by hand ...
Страница 31: ...31 ...