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Bosch 700 Serie Manuel D'utilisation Et D'entretien page 25

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Check the chart below for causes of the most common baking problems. Since the size, shape and material of
baking utensils directly affect the baking results, the best solution may be to replace old baking utensils that have
darkened and warped with age and use. Also check the convection baking chart on page 11, the rack position and
the baking time.
Table 8: Self Help - Baking
Baking Problem
Food browns unevenly
Food too brown on bottom
Food dry or shrinks excessively
Food bakes or roasts slower than expected
Pie crust does not brown or is soggy
Cake pale, fl at, not done inside
Cake high in middle, cracked on top
Pie crust edge too brown
Self Help - Baking
Cause
Oven not preheated
Aluminum foil on oven rack or oven bottom
Baking utensil too large for recipe
Pans touching each other or oven walls
Oven not preheated
Using glass, dull metal or darkened metal pans
Incorrect rack position
Pans touching each other or oven walls
Oven temperature too high
Baking time too long
Oven door opened frequently
Pan size too large
Oven temperature too low
Oven not preheated
Oven door opened frequently
Food tightly sealed with aluminum foil
Pan size too small
Baking time not long enough
Using shiny steel pans
Incorrect rack position
Oven temperature too low
Oven temperature too low
Incorrect baking time
Cake tested too soon
Oven door opened too frequently
Pan size too large
Oven temperature too high
Baking time too long
Pans touching each other or oven walls
Incorrect rack position
Pan size too small
Oven temperature too high
Crust edge too thin
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