Baking results
Possible cause
Remedy
The cake is too dry.
The oven temperature is
too low.
The next time you bake,
set a higher oven temper-
ature.
The cake is too dry.
The baking time is too
long.
The next time you bake,
set a shorter baking time.
The cake browns uneven-
ly.
The oven temperature is
too high and the baking
time is too short.
Set a lower oven temper-
ature and a longer baking
time.
The cake browns uneven-
ly.
The mixture is unevenly
distributed.
Spread the mixture evenly
on the baking tray.
The cake is not ready in
the baking time given.
The oven temperature is
too low.
The next time you bake,
set a slightly higher oven
temperature.
9.4
Baking on one level:
Baking in tins
Type of baking
Oven function
Shelf
position
Temperature
(°C)
Time
(min)
Ring cake or brio-
che
True Fan Cook-
ing
1
150 - 160
50 - 70
Madeira cake / fruit
cakes
True Fan Cook-
ing
1
140 - 160
70 - 90
Fatless sponge
cake / Fatless
sponge cake
True Fan Cook-
ing
2
140 - 150
35 - 50
Fatless sponge
cake / Fatless
sponge cake
Conventional
Cooking
2
160
35 - 50
Flan base - short
pastry
True Fan Cook-
ing
2
170 - 180
1)
10 - 25
Flan base - sponge
mixture
True Fan Cook-
ing
2
150 - 170
20 - 25
Apple pie / Apple
pie (2 tins Ø20 cm,
diagonally off set)
True Fan Cook-
ing
2
160
60 - 90
Apple pie / Apple
pie (2 tins Ø20 cm,
diagonally off set)
Conventional
Cooking
1
180
70 - 90
Cheesecake
Conventional
Cooking
1
170 - 190
60 - 90
1)
Preheat the oven.
ENGLISH
13
Содержание EHL4
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