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| Operating Instructions | |
| Tips for baking |
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| Baking result | Possible cause | Solution |
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| The cake is under- | Wrong shelf position | Insert the cake at a lower |
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| shelf position |
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| cooked at the bottom |
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| The cake collapses (is | Cooking temperature too high | Set to a lower temperature |
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| sticky, soft in the |
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| middle, damp |
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| patches) |
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| Cooking time too short | Increase cooking time |
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| Cooking times may not be |
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| reduced by using a higher |
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| cooking temperature |
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| Too much liquid in mixture | Next time use less liquid. |
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| Check that you have beaten |
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| the mixture for the correct |
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| length of time, particularly |
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| when using a |
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| Cake is too dry | Cooking temperature too low | Set a slightly higher baking |
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| temperature next time |
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| Cooking time too long | Reduce cooking time |
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| Cake is unevenly | Cooking temperature too high | Set to a lower temperature |
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| browned | and cooking time too short | and increase cooking time |
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| Mixture is spread unevenly | Spread mixture evenly on the |
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| baking tray |
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| Fat filter is still in position | Remove fat filter |
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| Cooking time too lon | Temperature too low | Set a slightly higher baking |
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| temperature next time |
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| Fat filter is still in position | Remove fat filter |
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