Drija USA 76, Руководство пользователя

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User manual
ELECTRIC IN BUILT OVEN | USA 76
37
Bake and broil
Bake both as convection baking; the poor results can occur for many reasons in
addition to a malfunction of the oven. Check the table for the causes of the most
common problems. Because the size, shape and material of the bake ware have a
direct effect on baking results, the best solution might be to replace the old bake
ware that have darkened and distorted with time and use. Also check the table
baking the grid position and the baking time.
Bake problem Cause
Foods brown patchy
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The oven is preheated
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Aluminum foil on the rack or oven bottom
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Bake ware are too big
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Molds have contact or touch the wall
Foods are very
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The oven is preheated
•
a glass mold, matte or metal is used
Dark
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Incorrect grid position
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Molds have contact or touch the wall
Foods are very dry or very cramped
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High temperature furnace
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Baking time too long
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the oven door opened frequently
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The mold is too large
Foods are baked or roasted very slowly
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Oven temperature too low
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The oven is preheated
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the oven door opened frequently
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Very sealed with aluminum foil
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The mold is too small
Pays crusts do not brown on the bottom or are very
soggy.
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Insufficient baking time
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shiny steel molds are used
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Incorrect grid position
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Oven temperature too low
The cakes do not brown and are flat, perhaps
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Oven temperature too low