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Baking result Possible cause Remedy
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.
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.
Cakes/oven dishes are pale in
colour.
Aluminium foil, a tray or a roast-
ing pan on the bottom of the
oven is blocking the bottom
heating.
Make sure that there is nothing
in the bottom of the oven.
Light-coloured baking tins pro-
duce paler cakes than dark-col-
oured tins.
Change to darker-coloured bak-
ing tins.
Roasting table
Type of meat Temperature
o
C
Conventional
Oven
level
(bot-
tom
oven)
Oven
level
(top
oven)
Min. Temp.
o
C
Hot air
o
C
Oven
level
Beef
Roast beef
- rare 125 2 1 55-75 120 50-55 2
- medium 125 2 1 75-85 120 55-60 2
- well done 125 2 1 100-1
30
120 70-75 2
Pork
Ham joint 170 2 1 90-10
5
160 80 2
Loin of pork 170 2 1 105 160 85 2
Chop, spare rib 175 2 1 90 165 - 1+4
Meat loaf 170 2 2 60-70 160 75-80 2
Veal/Lamb
Roast veal/
lamb
electrolux 23