10.5
Tips on baking
Baking results
Possible cause
Remedy
The bottom of the cake
is not baked sufficiently.
The shelf position is incor-
rect.
Put the cake on a lower shelf.
The cake sinks and be-
comes soggy or streaky.
The oven temperature is
too high.
Next time set slightly lower oven
temperature.
The oven temperature is
too high and the baking
time is too short.
Next time set a longer baking
time and lower oven temperature.
The cake is too dry.
The oven temperature is
too low.
Next time set higher oven tem-
perature.
The baking time is too long. Next time set shorter baking time.
The cake bakes uneven-
ly.
The oven temperature is
too high and the baking
time is too short.
Next time set a longer baking
time and lower oven temperature.
The cake batter is not even-
ly distributed.
Next time spread the cake batter
evenly on the baking tray.
The cake is not ready in
the baking time speci-
fied in a recipe.
The oven temperature is
too low.
Next time set a slightly higher
oven temperature.
10.6
Baking on one shelf level
BAKING IN TINS
(°C)
(min)
Flan base -
short pastry,
preheat the
empty oven
True Fan Cooking
170 - 180
10 - 25
2
Flan base -
sponge cake
mixture
True Fan Cooking
150 - 170
20 - 25
2
Ring cake /
Brioche
True Fan Cooking
150 - 160
50 - 70
1
Madeira cake /
Fruit cakes
True Fan Cooking
140 - 160
70 - 90
1
Cheesecake
Conventional Cooking 170 - 190
60 - 90
1
ENGLISH
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Summary of Contents for 944188381
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