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Problème Cause et solution
Le gâteau/la pâtisserie
n'est pas cuit(e) après
le temps indiqué dans
le tableau des pâtisse
-
ries.
La température sélectionnée est différente de celle de
la recette.
^
Sélectionnez la température indiquée dans la recette.
Les quantités d'ingrédients sont différentes de la re
-
cette.
^
Vérifiez si vous avez modifié la recette. Si vous avez
ajouté du liquide ou des œufs, la pâte est plus hu
-
mide et nécessite un temps de cuisson plus long.
Le gâteau/les biscuits
ne sont pas dorés uni
-
formément.
Une température ou un niveau erroné ont été choisis.
^
Il y a toujours une certaine différence dans le degré
de brunissage. En cas de grande disparité de brunis-
sage, vérifiez si vous avez choisi la température et le
niveau de cuisson adaptés.
Le matériau ou la couleur du moule ne conviennent pas
au mode de cuisson choisi.
Les moules clairs à parois lisses donnent de moins
bons résultats. Ils réfléchissent le rayonnement ther-
mique du four. La chaleur atteint plus difficilement les
pâtisseries qui dorent peu ou de façon irrégulière.
^ Utilisez des moules mats et foncés.
En cas d'anomalie
106
106


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