11.2
Tips on baking
Baking results
Possible cause
Remedy
The bottom of the cake
is not baked sufficiently.
The shelf position is incor-
rect.
Put the cake on a lower shelf.
The cake sinks and be-
comes soggy or streaky.
The oven temperature is too
high.
Next time set slightly lower oven
temperature.
The oven temperature is too
high and the baking time is
too short.
Next time set a longer baking
time and lower oven temperature.
The cake is too dry.
The oven temperature is too
low.
Next time set higher oven tem-
perature.
The baking time is too long. Next time set shorter baking time.
The cake bakes uneven-
ly.
The oven temperature is too
high and the baking time is
too short.
Next time set a longer baking
time and lower oven temperature.
The cake batter is not even-
ly distributed.
Next time spread the cake batter
evenly on the baking tray.
The cake is not ready in
the baking time speci-
fied in a recipe.
The oven temperature is too
low.
Next time set a slightly higher
oven temperature.
11.3
Hot Air Baking
Food
Temperature
(°C)
Time (min)
Shelf posi-
tion
Bread rolls
175 - 185
15 - 20
2 + 4
Wholemeal rolls
165 - 180
20 - 30
2 + 4
Filled sandwiches
170 - 180
15 - 20
2 + 4
Pan loaf
170 - 190
30 - 40
1 + 4
Pretzels
160 - 170
15 - 20
2 + 4
White loaf / Round loaf
170 - 180
35 - 45
2 + 4
Wholemeal loaf
160 - 170
35 - 45
2 + 4
Rye bread, mix
250
-
2 + 4
- baking
160 - 170
60 - 70
2 + 4
Baguettes
180 - 200
20 - 30
2 + 4
Pancake
150 - 160
50 - 60
3
Fruit cakes
140 - 150
70 - 80
3
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