VOSS ELK13039HV, Руководство пользователя

Страница: 15 / 32

9.2 Tips on baking
Baking results Possible cause Remedy
The bottom of the cake
is not browned suffi-
ciently. The shelf position is incor-
rect. Put the cake on a lower shelf.
The cake sinks and be-
comes soggy, lumpy or
streaky. The oven temperature is
too high. The next time you bake, set a
slightly lower oven temperature.
The baking time is too
short. Set a longer baking time. You
cannot decrease baking times by
setting higher temperatures.
There is too much liquid in
the mixture. Use less liquid. Be careful with
mixing 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
higher oven temperature.
The baking time is too long. The next time you bake, set a
shorter baking time.
The cake browns un-
evenly. The oven temperature is
too high and the baking
time is too short. Set a lower oven temperature and
a longer baking time.
The mixture is unevenly dis-
tributed. 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.
9.3 Hot Air Baking
Food Temperature
(°C) Time (min) Shelf posi-
tion
Bread rolls 175 - 185 15 - 20 2 + 4
Wholemeal rolls 165 - 180 20 - 30 2 + 4
Filled sandwiches 170 - 180 15 - 20 2 + 4
Pan loaf 170 - 190 30 - 40 1 + 4
Pretzels 160 - 170 15 - 20 2 + 4
White loaf / Round loaf 170 - 180 35 - 45 2 + 4
Wholemeal loaf 160 - 170 35 - 45 2 + 4
Rye bread, mix 250 - 2 + 4
- baking 160 - 170 60 - 70 2 + 4
ENGLISH 15