Electrolux EKC60751X Manual de usuario descargar pdf (Pagina 57)

56

Practical advice and tips

Problem 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

tables 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

temperature, 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°, concerning dry yeast

see the recommendations

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.

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