Breville BEM800 Troubleshooting Guide download pdf (Page 26)

26

HINTS AND TIPS continued

FOR BETTER BAKING

• Check the ingredients and read the

recipe before starting to bake.

• Weigh and measure ingredients

correctly.

• Variations may occur in raw ingredients

used so adjust other ingredients and

baking times if required.

• Preheat oven before starting recipe

preparation, this will ensure the

correct temperature is achieved before

baking starts.

• Temperatures and cooking times

may vary with some ovens so adjust

accordingly. If using a fan forced oven

reduce the temperatures in the recipes

by 10ºC.

• When mixing, start the mixer at a lower

speed then gradually increase to the

recommended speed in the recipe

especially when adding dry ingredients.

• When using smaller quantities turn off

the mixer from time to time and scrape

the bowl with a spatula.

• Ensure wire whisk and mixing bowl

are clean and free of fats when

whipping egg whites as these will

impede aeration.

• Instead of greasing baking pans or

trays, line with baking paper where

appropriate. However, a little light

greasing in pans will keep the paper

in place.

• Pre warm a measuring spoon in hot

water for easy measuring of golden

syrup or honey.

• Butter should be softened at room

temperature to make creaming butter

and sugar easier.

• Keep surfaces and ingredients chilled

when making, handling or rolling out

pastry. Butter for pastry making should

be kept refrigerated.

• Avoid stretching pastry when rolling

out as it will shrink when baking. Use

light, even strokes in one direction and

avoid pressing down hard on the rolling

pin. Where possible, rest pastry in the

refrigerator before baking.

• Eggs should be at room temperature to

give better volume when whipping

• Break eggs individually into another

container before adding to other

ingredients to avoid potential spoilage.

• Separate egg whites carefully to avoid

inclusion of egg yolks. Egg yolks

contain fat and will prevent successful

whipping of egg whites.

• Rinse beaten egg residue from whisk,

beater and mixing bowl or other

utensils with cold water immediately

after use. Using hot water will set the

egg and make removal difﬁcult.

• Test if cakes are cooked at the end of

baking time by touching the top lightly,

the cake will spring back if cooked.

A ﬁne skewer can also be inserted

carefully into the centre of the cake, if it

comes out clean the cake is cooked.

• For crisper results when baking

biscuits, remove the baking trays from

the oven and place directly onto wire

racks. Move the biscuits slightly away

from their baked position on the trays

and cool completely before removing.

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