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Suggestions and Practical Tips for Baking
a
PRACTICAL ADVICE AND COOKING TABLE
3.6.
PROBLEM
Cakes and pastries do not
rise enough
The roast or the baking is
very pale
The roast or the baking is
very dark
The roast or the baking is
very dry
The roast or the baking is
very wet
POSSIBLE REASON
•Wrong function selected
•The oven has not been
pre-heated enough
•Temperature too low
•Inappropriate mould
material
•Temperature too high
•The cooking time is very
long because the
temperature selected is
too low
•Too much liquid in the
dough
SOLUTION
•Check the function selected
against the temperature
shown in the table
•Check the table for any pre-
heating recommendations
•Check the temperature
selected against the
temperature shown in the
table; increase it slightly if
necessary
•Use only dark moulds
•Check the temperature
selected against the
temperature shown in the
table; reduce it slightly if
necessary
•Check the temperature
selected against the
temperature shown in the
table
•Check the temperature
selected against the
temperature shown in the
table; increase it slightly if
necessary.
•Prepare the dough with less
liquid.