Practical tips and advice
Practical tips and advice
ProblemCauseAction needed
Bread and cakes are not rising Too low an oven temperature means that Check the temperature used against that
properly.the baking is rising but then sinking flat recommended in the recipe.
again.
Bread dough has not risen properly. Leav-Check the proving time recommended in
ing the dough to prove too long can cause the recipe.
the bread to turn out flat. Dough should
prove in a warm, draught-free place. The
dough should spring back when touched
with the
fingertips.
Not enough yeast or baking powder.Check that you used the quantity stated
in the recipe.
Yeast destroyed by hot fat or liquid.The correct temperature for the liquid is
37°C for fresh yeast. See instructions on
the packet for dry yeast.
Bread and cakes are too dry.Not enough liquid, too much flour, or the Check in the recipe that you have used
wrong type of flour can cause bread to be the correct type of flour and the correct
dry.proportions of flour to liquid.
Too low an oven temperature means that Check that you have used the correct
the baking has to remain too long in the temperature setting.
oven to cook, which leads to drying.
Baking/food is too dark (browned).Too high an oven temperature makes bak-Check that you have used the correct
ing/other foods too dark on the surface temperature setting.
before fully cooked.
Using too high a shelf position on ?top/Check in the recipe that you have chosen
bottom heat? means the heat from above the right oven position.
is too strong. A shelf position which is
too low causes the opposite problem.
?Swift Start? has been switched on.Check that you have turned the function
control to the setting required.
Baking/food is too pale.Aluminium foil, baking trays or oven Do not have anything on the bottom of
dishes on the bottom of the oven hamper the oven.
the distribution of heat from below.
Light-coloured baking tins produce paler If necessary, change to darker baking tins.
cakes than dark tins.
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ACEC
