User manual

Type of bak-
ing
Temperature
o
C
Conventional
Oven
level
Minutes
Temperature
o
C
Hot air
Oven
level
Bread
Tin loaf 190-210 1 30-40 170-190 2
Loaf 175-225 2 35-45 180-190 1+4
Swedish tea-
cake
220-225 3 12-18 180-190 1+4
White bread
Buns 225-250 2 7-10 180-190 1+4
Bun ring/flat
long-shaped
bun
180-200 2 20-30 170-180 3
Oven dishes
Potato gratin 200 1 45-50 180-190 1
Batter pudding 200-225 2 20-35 180-190 3
Pan-pizza 210-220 1 16-20 180-200 1+4
Tips for baking
Baking result Possible cause Remedy
Bread/yeasted doughs and
sponge cakes fall flat.
If the oven temperature is too
low, the dough can rise and then
go down again and become flat.
Check the set temperature
against recommendations in ta-
bles or recipes.
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.
Check the rising times against
recommendations in recipes.
Not enough yeast or baking
powder.
Check in the recipe that you
have taken the right amount.
If the fat/liquid mixture is too hot,
it ruins the effect of the yeast.
The correct temperature of the
liquid for fresh yeast is 37°, con-
cerning dry yeast see the rec-
ommendations on the packet.
Bread/yeasted doughs and
sponge cakes turn out dry.
Not enough liquid, too much
flour, or the wrong type of flour
can result in dry bread.
Check in the recipe that you
have taken the right amounts of
flour and liquid.
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.
Check that you have set the right
temperature.
Cakes/oven dishes are too
brown.
If the oven temperature is too
high, the cakes/oven dishes be-
come too brown before they are
completely cooked.
Check that you have set the right
temperature.
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