Electrolux GHGL4-4.5 Bedienungsanleitung PDF herunterladen (Seite 18)

Food with fan

Temperature [°C] Time [mi-

nutes]

Level for 1

tray

Pear bread (eastern Switzerland) 210 45-50 3

Carrot cake (Aargau) 190 40-45 3

Pie (Glarn valley) 210 32-38 3

Spice bread 190 18-20 3

Spicy goods from around the world

Food with fan

Temperature [°C] Time [mi-

nutes]

Level for 1 tray

Musaka (Greece) 200 40-50 2

Lasagne (Italy) 210 45-55 2

Stuffed pepper (Hungary) 210 65-75 2

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 and

sponge cakes fall 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.

Check the rising times against

recommendations in recipes.

Bread/yeasted doughs and

sponge cakes fall flat.

Not enough yeast or baking

powder.

Check in the recipe that you

have taken the right amount.

Bread/yeasted doughs and

sponge cakes fall flat.

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.

Bread/yeasted doughs and

sponge cakes turn out dry.

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.

Cakes/oven dishes are too

brown.

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.

Check in the table or recipe that

you have chosen the correct po-

sition.

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