22electrolux
Type of bak-
ing
Pastries made with butter, flour, sugar (egg)
Biscuits
Short pastry biscuits
Gingerbread biscuit
Puff pastries
Bread
Tin loaf
Loaf
Swedish tea- cake
White bread
Buns
Bun ring/flat
Oven dishes
Potato gratin
Batter pud- ding
Temperature
oC
Conventional
200
Oven
level (bot- tom oven)
3
3
3
3
1
2
3
2
2
1
2
1
Oven level (top oven)
2
2
2
2
1
1
1
1
1
1
2
1
Minutes
Temperature oC
Hot air
Oven
level
1+4
1+4
1+4
1+4
2
1+4
1+4
1+4
3
1
3
1+4
Always place a ovengrid on the bottom of the oven when something is suggest to be placed on the ovenbottom.
Tips for baking
Baking result
Bread/yeasted doughs and sponge cakes fall flat.
Possible cause
If the oven temperature is too low, the dough can rise and then go down again and become flat.
Bread/yeasted doughs have not risen properly. Excessively long rising time after rolling out can give a flat result. Bread/yeasted doughs should rise at room tem- perature, out of draughts. The dough should spring back after light pressure on the surface.
Not enough yeast or baking powder.
Remedy
Check the set temperature against recommendations in ta- bles or recipes.
Check the rising times against recommendations in recipes.
Check in the recipe that you have taken the right amount.
