1 question
The Weide-Beef lasagne actually tastes excellent, but ... When baking, even if you set a lower temperature than specified, the skin/dough lid always becomes hard at the top instead of soft. Even with lower baking temperatures and not in the middle but in the lower part of the oven, the lid always becomes very hard. What can you do about this?
Hello dreho, thank you for your inquiry. First of all, we're pleased that we've met your taste with the lasagne version. We are all the more sorry that the pastry lid does not have the desired consistency. Basically, the type of oven (electric, gas) and the function used (convection, etc.) play a role, which is why it is difficult for us to give you a specific tip. The following may help: As soon as the lasagne is golden brown, we recommend removing it from the oven and placing aluminum foil over it. Make sure that there is enough air in between. Then poke a few holes in the foil, put the dish back in the oven and finish baking. Best regards, your M-Infoline team
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