14Helpful hints and tips
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| True Fan Cooking |
| Temperature in |
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| Type of baking |
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| Shelf position |
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| °F |
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| 2 levels |
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| 3 levels |
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| Short bread/ Pas- |
| 1/4 |
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| 1/3/5 |
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| 280 |
| 25 - 50 |
| try Stripes |
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| Biscuits made |
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| with sponge mix- |
| 1/4 |
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| - |
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| 320 - 340 |
| 25 - 40 | |
| ture |
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| Biscuits made |
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| with egg white, |
| 1/4 |
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| - |
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| 180 - 210 |
| 130 - 170 | |
| meringues |
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| Macaroons |
| 1/4 |
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| - |
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| 210 - 250 |
| 40 - 80 | |
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| Biscuits made |
| 1/4 |
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| - |
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| 320 - 340 |
| 30 - 60 | |
| with yeast dough |
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| Puff pastries |
| 1/4 |
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| 340 - 360 1) |
| 30 - 50 | ||
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| Rolls |
| 1/4 |
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| - |
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| 360 |
| 30 - 55 |
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| Small cakes |
| 1/4 |
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| - |
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| 3001) |
| 25 - 40 |
| (20per tray) |
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| 1) |
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Tips on baking |
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| Baking results |
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| Possible cause |
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| Remedy | |||
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| The cake is not browned |
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| Wrong shelf position. |
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| Place the cake lower. | |||||
| enough underneath. |
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| The next time you bake set a | ||
| The cake sinks (becomes soggy, |
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| The oven temperature is too |
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| slightly lower oven tempera- | |||||||||
| lumpy, streaky). |
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| high. |
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| ture. | ||||
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| Set a longer baking time. Bak- | ||
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| The cake sinks (becomes soggy, |
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| The baking time is too short. |
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| ing times cannot be reduced | |||||||
| lumpy, streaky). |
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| by setting higher tempera- | |||||||
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| tures. |
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| Use less liquid. Pay attention to | ||
| The cake sinks (becomes soggy, |
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| There is too much liquid in the |
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| mixing times, especially if you | ||||||||||
| lumpy, streaky). |
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| mixture. |
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| use a mixing machine. | ||||||
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| The cake is too dry. |
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| The oven temperature is too |
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| The next time you bake set a | ||||||
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| low. |
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| higher oven temperature. | |||||
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| The next time you bake set a | ||
| The cake is too dry. |
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| The baking time is too long. |
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| shorter baking time. | ||||||||
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| The oven temperature is too |
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| Set a lower oven temperature | |||||
| The cake browns unevenly. |
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| high and the baking time is too | ||||||||||
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| and a longer baking time. | |||||||||||
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| short. |
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