John Lewis JLBIOS632, Руководство пользователя

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Baking results Possible cause Remedy
The cake sinks and becomes soggy,
lumpy or streaky. There is too much liquid in the mix-
ture. Use less liquid. Be careful with mix-
ing times, especially if you use a
mixing machine.
The cake is too dry. The oven temperature is too low. The next time you bake, set a high-
er oven temperature.
The cake is too dry. The baking time is too long. The next time you bake, set a
shorter baking time.
The cake browns unevenly. The oven temperature is too high
and the baking time is too short. Set a lower oven temperature and
a longer baking time.
The cake browns unevenly. 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.
Baking on one level:
Baking in tins
Food Function Temperature
(°C) Time (min) Shelf position
Ring cake / Brioche True Fan Cooking 150 - 160 50 - 70 1
Madeira cake / Fruit
cakes True Fan Cooking 140 - 160 70 - 90 1
Flan base - short
pastry True Fan Cooking
170 - 180
1)
10 - 25 2
Flan base - sponge
mixture True Fan Cooking 150 - 170 20 - 25 2
Cheesecake Top / Bottom Heat 170 - 190 60 - 90 1
1) Preheat the oven.
Cakes / pastries / breads on baking trays
Food Function Temperature
(°C) Time
(min) Shelf posi-
tion
Plaited bread / Bread crown Top / Bottom Heat 170 - 190 30 - 40 3
Christmas stollen Top / Bottom Heat
160 - 180
1)
50 - 70 2
Oven User Manual 19