Electrolux COMPETENCE B1100-3 User Manual download pdf (Page 25)

Tips for Baking

Biscuits

Shortcrust biscuits 3 170-190

0:06-0:20

Small piped biscuits 3 160-180 0:10-0:40

Sponge fingers 3 170-190 0:15-0:20

Meringues 3 100-120 2:00-2:30

Macaroons 3 120-140 0:30-0:60

Small pastries made with yeast

dough

3 170-190 0:20-0:40

Small pastries made with puff pastry 3 190-210

0:20-0:30

Bread rolls 3 180-220

0:20-0:35

1) Pre-heat the oven

2) Use the combination/fat tray or the fat tray!

Baking result Possible cause Solution

The cake is under-

cooked at the bottom

Wrong shelf position Insert the cake at a lower

shelf position

The cake collapses (is

sticky soft in the mid-

dle damp patches)

Cooking temperature too high Set to a lower temperature

Cooking time too short Increase cooking time

Cooking times may not be

reduced by using a higher

cooking temperature

Too much liquid in mixture Next time use less liquid.

Check that you have beaten

the mixture for the correct

length of time particularly

when using a food-processor

Cake is too dry Cooking temperature too low Set to a higher temperature

next time

Cooking time too long Reduce cooking time

Cake is unevenly

browned

Cooking temperature too high

and cooking time too short

Set to a lower temperature

and increase cooking time

Mixture is spread unevenly Spread mixture evenly on the

baking tray

Cooking time too

long

Temperature too low Set to a higher temperature

next time

Type of cake or pastry

Shelf

position

Temperature

ºC

Time

1 2 ... 20 21 22 23 24 25 26 27 28 29 30 ... 43 44

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Electrolux COMPETENCE B1100-3 User Manual Page 25

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