Emerilware T-fal Betriebsanleitung PDF herunterladen (Seite 12)

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BAGUETTES

QUICK GUIDE TO IMPROVE RESULTS

Problems/Faults Possible Causes Solutions

The dough is not shaped

to look like a baguette.

The rectangle shape at the start is

not even or of a consistent thickness.

Flatten out using a rolling

pin if necessary.

The slits tend to close up

or do not open out during

baking.

The dough is sticky - there is too

much water in the mixture.

The surface of the dough was not stretched

enough when it was being shaped.

The dough tears easily or is

lumpy on the surface.

The dough has been worked too

much.

Form a ball again, let it rest for

10 minutes and then start

again from the beginning.

Shape the dough in two steps,

with a 5 minute rest between.

Shape the baguettes again by

flouring your hands lightly, but not

the dough or the work surface.

Use the finishing blade supplied

or a very sharp serrated knife.

Use a quick, sharp cutting

movement.

Your mixture has not been

successful, start again.

Start again, keeping the dough

more even and taut.

The slits in the baguette

are not very distinct.

The dough is sticky - there is too

much water in the mixture.

The cut marks were not deep enough.

You are too hesitant when cutting.

You forgot the yeast in your mixture.

The yeast may have gone past its

expiration date.

There was not enough water in the

mixture.

The baguettes were squashed and

flattened too much during the shaping

phase.

The dough is sticky and it is

hard to shape baguettes.

There is too much water in the mixture.

The water was too warm when it went

into the mixture.

Flour your hands lightly, but not

the dough or the work surface.

Continue to shape the baguettes.

Your mixture has not been

successful, start again.

The cooked baguettes stick

to the tray.

The baguettes are not

golden enough.

The baguettes have not

sufficiently risen.

The dough was dampened too much.

The baguette holding plates were not

clean and dry.

Water was not brushed on the dough

before baking.

Too much flour was used when

shaping the baguettes.

Blot excess water with a paper

towel.

Thoroughly wash and dry

baguette holding plates. If

necessary, gently oil plates

before placing the shaped

baguettes on them.

Brush well with water before

putting in oven.

Be careful next time.

The dough is hard to shape.

There is not enough water in the

mixture.

The dough has been worked too

much.

Your mixture has not been

successful, start again.

Form a ball again, let it rest for

10 minutes and then start

again from the beginning.

Shape the dough in two steps,

with a 5 minute rest between.

TIME DISPLAYED

FOR ADD-INS

BAKING

TIME

DOUGH PREPARATION TIME

(Kneading/Rest/Rising)

TOTAL

TIME

CRUST

SETTING*

PROGRAM

WEIGHT

(LBS.)

2.5

3:15

3:20

3:25

0:55

1:00

1:05

2:55

3:00

3:05

2:20

Light

Medium

Dark

* The crust setting level influences cooking temperatures but does not influence cooking times.

TIMETABLE (HOURS : MINUTES)

Basic

White

2.5

3:34

3:39

3:44

1:10

1:15

1:20

3:17

3:22

3:27

2:24

Light

Medium

Dark

French

2.5

3:37

3:42

3:47

1:05

1:10

1:15

3:17

3:22

3:27

2:32

Light

Medium

Dark

Whole

Wheat

2.5

3:45

3:50

3:55

1:00

1:05

1:10

3:17

3:22

3:27

2:45

Light

Medium

Dark

Sweet

2.5 1:20 0:45 — 0:35—

Express

— 1:050:50 — 0:15—

Jam

2.5

2:15

2:20

2:25

1:00

1:05

1:10

2:05

2:10

2:15

1:15

Light

Medium

Dark

Gluten

Free

2.5

3:37

3:42

3:47

1:10

1:15

1:20

3:17

3:22

3:27

2:27

Light

Medium

Dark

Salt

Free

2.5

3:45

3:50

3:55

1:05

1:10

1:15

3:22

3:27

3:32

2:40

Light

Medium

Dark

— 0:15—— 0:15—

Pasta

— 1:25—— 1:25—

Dough

— —

Up to 70 minutes

in increments of

10 minutes

Light

Medium

Dark

Warming

Rye

2.5

1:20

1:25

1:30

1:05

1:10

1:15

1:20

1:25

0:15

Light

Medium

Dark

Cake

Baguette

—

2:07

2:03

2:14

0:46

0:42

0:53

1:46

1:42

1:53

1:21

Light

Medium

Dark

CYCLE CHART

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