• With longer baking times, you can
deactivate the oven approximately 10
minutes before the end of the baking
time and then use the residual heat.
When you cook frozen food, the trays in
the oven can twist during baking. When
the trays become cold again, the
distortions are gone.
10.4
Tips on baking
Baking results
Possible cause
Remedy
The bottom of the cake is
not browned sufficiently.
The shelf position is incor-
rect.
Put the cake on a lower
shelf.
The cake sinks and becomes
soggy, lumpy or streaky.
The oven temperature is too
high.
The next time you bake, set
a slightly lower oven temper-
ature.
The cake sinks and becomes
soggy, lumpy or streaky.
The baking time is too short. Set a longer baking time.
You cannot decrease bak-
ing times by setting higher
temperatures.
The cake sinks and becomes
soggy, lumpy or streaky.
There is too much liquid in
the mixture.
Use less liquid. Be careful
with mixing times, especially
if you use a mixing machine.
The cake is too dry.
The oven temperature is too
low.
The next time you bake, set
a higher oven temperature.
The cake is too dry.
The baking time is too long. The next time you bake, set
a shorter baking time.
The cake browns unevenly.
The oven temperature is too
high and the baking time is
too short.
Set a lower oven tempera-
ture and a longer baking
time.
The cake browns unevenly.
The mixture is unevenly dis-
tributed.
Spread the mixture evenly
on the baking tray.
The cake is not ready in the
baking time given.
The oven temperature is too
low.
The next time you bake, set
a slightly higher oven tem-
perature.
10.5
Conventional Baking - Top Oven
Food
Temperature (°C)
Time (min)
Shelf posi-
tion
Biscuits
170 - 190
10 - 20
2
Bread
200 - 220
30 - 35
2
Bread rolls / buns
200 - 220
10 - 15
2
Cakes: Small & Queen
160 - 180
18 - 25
2
ENGLISH
17
Summary of Contents for 47132MM-MN
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