Why is my Belling RICHMOND 1100 DF cake burnt outside?
A cake may burn on the outside due to several reasons: * The oven temperature is too high, so reduce the oven temperature. * The oven is too small for the cake's size, so use a larger oven. * There's insufficient protection around the tin, so provide better protection. * The cake is baked on too high a shelf, so move it to a lower shelf.
Why is my Belling RICHMOND 1100 DF Cookers cake too dry?
If your cake is too dry, it might be caused by: * Over baking, so reduce baking duration. * Insufficient egg or liquid, so add more egg or liquid. * Too much raising agent, so reduce the amount of raising agent.
Why is fruit sinking to the bottom of my Belling Cookers cake?
Fruit may sink to the bottom of your cake due to: * Low oven temperature which may cause the cake to take longer to set, allowing the fruit to sink, so adjust the oven temperature. * Too much liquid, or raising agent, so reduce the amount of liquid or raising agent. * The fruit may not have been properly washed and dried, so ensure that fruit is properly washed and dried.
Why does my Belling Cookers cake crumble when cut?
A cake that crumbles when cut may be due to: * Not enough liquid, so add more liquid. * Baked for too long, so reduce baking time. * Not enough sugar, so increase the amount of sugar. * Too much baking agent, so reduce the amount of baking agent.
What causes a hard outer crust with a damp patch inside my Belling Cookers cake?
A hard outer crust with a damp patch inside the cake may appear because: * The oven is too hot, therefore the cake baked too quickly, so reduce the oven temperature. * There is too much sugar, or insufficient liquid, so adjust the amount of sugar or increase liquid content.
Why does my Belling RICHMOND 1100 DF cake have a domed top?
A domed top on a cake can be caused by: * Insufficient creaming of mixture, so increase the creaming of the mixture. * Cake baked on too high a shelf position, or at too high a temperature, so adjust shelf position or reduce temperature. * Paper liners can cause the outer edge not to rise and the centre to peak, so avoid using paper liners.
Why does my Belling RICHMOND 1100 DF cake have a hollowed / sunken top?
A hollowed or sunken top can occur due to: * Too much raising agent, so reduce the amount of raising agent. * Oven temperature too low, or incorrect shelf position, so increase oven temperature or adjust shelf position. * Cake removed from oven before it’s cooked, so ensure the cake is fully cooked before removing. * Use of soft tub margarine, so use firmer margarine.
Why does my Belling RICHMOND 1100 DF Cookers cake have a texture with pronounced holes?
A cake with a texture of pronounced holes may be caused by: * Too much raising agent, so reduce the amount of raising agent. * Flour unevenly mixed, so ensure flour is evenly mixed.
Why is my Belling RICHMOND 1100 DF cake texture too close and insufficiently risen?
A cake texture that is too close and insufficiently risen may be due to: * Not enough raising agent, so increase the amount of raising agent. * Not enough liquid, so add more liquid. * Too cool an oven, so increase the oven temperature. * Insufficient creaming, so cream the mixture sufficiently.
Why is my Belling RICHMOND 1100 DF Cookers cake very pale, but cooked?
A cake that is very pale but cooked may be because: * Oven temperature too low, so increase the oven temperature. * Baked too low in the oven, so move the cake to a higher shelf.
General| Grill | Yes |
|---|---|
| Color | Stainless Steel |
| Hob Type | Gas |
| Number of Ovens | 2 |
| Energy Rating | A |
| Depth | 60 cm |
| Height | 90 cm |
| Warranty | 2 Years |
| Width | 110 cm |
| Oven Capacity | 69 L |
| Main Oven Function | Fan Oven |
| Second Oven Function | Conventional |
To Next Page