Electrolux EKD60760 user manual Roasting table, Possible cause Remedy, Type of meat

Baking result

electrolux 23

Possible cause Remedy

Bread/yeasted doughs and sponge cakes turn out dry.

Cakes/oven dishes are too brown.

Cakes/oven dishes are pale in colour.

If the fat/liquid mixture is too hot, it ruins the effect of the yeast.

Not enough liquid, too much flour, or the wrong type of flour can result in dry bread.

If the oven temperature is too low, the material being baked must remain in the oven much longer to be cooked, and it therefore becomes dry.

If the oven temperature is too high, the cakes/oven dishes be- come too brown before they are completely cooked.

Food positioned too high in the oven is receiving too much top heating, when using top and bottom heating, and the oppo- site effect when placed too low.

Aluminium foil, a tray or a roast- ing pan on the bottom of the oven is blocking the bottom heating.

Light-coloured baking tins pro- duce paler cakes than dark-col- oured tins.

The correct temperature of the liquid for fresh yeast is 37°, con- cerning dry yeast see the rec- ommendations on the packet.

Check in the recipe that you have taken the right amounts of flour and liquid.

Check that you have set the right temperature.

Check that you have set the right temperature.

Check in the table or recipe that you have chosen the correct po- sition.

Make sure that there is nothing in the bottom of the oven.

Change to darker-coloured bak- ing tins.

Roasting table

Type of meat

Beef

Roast beef

Temperature

oC

Conventional

Oven	Oven	Min.	Temp.	oC
level	level		oC
(bot-	(top		Hot air
tom	oven)
oven)

Oven

level

-rare

-medium

-well done

Pork

Ham joint

Loin of pork

Chop, spare rib

Meat loaf

Veal/Lamb

Roast veal/ lamb

125

125

125

170

170

175

170

2

2 2

2

2

2

2

1

1

1

1

1

1

2

55-75 120

75-85 120

100-1 120

30

90-10 160

5

105160

90165

60-70 160

50-55

55-60

70-75

80

85

-

75-80

2

2

2

2

2

1+4

2