| Baking | |
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Problem | Possible cause and remedy | |
Cakes or biscuits are | Check that the correct temperature has been set. | |
not properly cooked | Check whether there has been a change to the recipe. | |
after the time | ||
The addition of more liquid or more eggs makes a | ||
recommended in the | ||
moister mix which would take longer to cook. | ||
chart. | ||
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| Check the material and colour of the baking tins being | |
| used. | |
| Bright shiny tins are not very suitable. Try using a | |
| different tin next time. These reflect heat, making more | |
| difficult for the heat to reach the food. The food will not | |
| cook through properly. | |
Cakes or biscuits are | There is always likely to be small differences in the level | |
unevenly browned. | of browning. | |
| If the difference is very noticeable, check whether the | |
| temperature setting is high enough, and also the | |
| material and colour of the baking tins. | |
| Bright shiny tins are not very suitable. Try using a | |
| different tin next time. These reflect heat, which means | |
| that the heat does not penetrate to the food effectively, | |
| resulting in uneven or poor browning. | |
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