Electrolux GHL2-4.5 Manuale Utente Scaricare il pdf (Pagina 15)

Food Temperature [°C] Time [mi-

nutes]

Level for 1

tray

Baked alaska 240 10-15 2

Vegetables, rice, corn – as side dishes

Food Temperature [°C] Time [mi-

nutes]

Level for 1

tray

Corn, covered 200 30 2

Rice, covered 200 30 2

Oven chips (par-boiled) 230 30-40 3

Oven chips (raw) 230 30-40 3

Oven potatoes / roast potatoes 230 30-40 3

Duchess potatoes 220 20-25 4

Swiss specialities

Food Temperature [°C] Time [mi-

nutes]

Level for 1

tray

Prättigauer Pitte (Grisons) 180 35-45 3

Pear bread (eastern Switzerland) 200 45-50 3

Carrot cake (Aargau) 180 40-45 3

Pie (Glarn valley) 200 35-4 3

Spice bread 180 18-25 3

Spicy goods from around the world

Food Temperature [°C] Time [mi-

nutes]

Level for 1 tray

Musaka (Greece) 180 45-50 2

Lasagne (Italy) 200 50-60 2

Stuffed pepper (Hungary) 200 80-90 2

Tips for baking

Baking result Possible 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 ta-

bles or recipes.

Bread/yeasted doughs and

sponge cakes fall flat.

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 tem-

perature, out of draughts. The

dough should spring back after

light pressure on the surface.

Check the rising times against

recommendations in recipes.

Bread/yeasted doughs and

sponge cakes fall flat.

Not enough yeast or baking

powder.

Check in the recipe that you

have taken the right amount.

Bread/yeasted doughs and

sponge cakes fall flat.

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.

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