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Problem Ursache und Behebung
Der Kuchen/das Ge
-
bäck ist nach der in der
Backtabelle angege
-
benen Zeit noch nicht
gar.
Die gewählte Temperatur weicht vom Rezept ab.
^
Wählen Sie die dem Rezept entsprechende Tempera
-
tur.
Die Zutatenmengen weichen vom Rezept ab.
^
Prüfen Sie, ob Sie das Rezept verändert haben.
Durch Zugabe von mehr Flüssigkeit oder Eiern wird
der Teig feuchter und benötigt eine längere Backzeit.
Der Kuchen/das Ge
-
bäck hat Bräunungsun
-
terschiede.
Eine falsche Temperatur oder Ebene wurde gewählt.
^
Ein gewisser Unterschied in der Bräunung ist immer
vorhanden. Prüfen Sie bei einem sehr großen Bräu
-
nungsunterschied, ob Sie die richtige Temperatur und
Ebene gewählt haben.
Material oder Farbe der Backform sind nicht auf die Be-
triebsart abgestimmt.
Helle, spiegelblanke dünnwandige Formen sind nicht
so gut geeignet. Sie reflektieren die Wärmestrahlung
des Backofens. Dadurch kann die Wärme das Backgut
schlechter erreichen, und es ergibt eine ungleichmäßi-
ge oder schwache Bräunung in der Form.
^ Verwenden Sie matte, dunkle Backformen.
Was tun, wenn ...?
126
126


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