Baking on more than one oven level
Type of cakes / pastries /
breads
Ventitherm ® Fan Operated
Cooking
Temperature
in °C
Time in hours:
min.
Oven level from the bottom
2 levels
Small cake
Shortcrust pastry biscuits
2 / 4
160-180
0:15-0:35
Viennese whirls
2 / 4
160
0:20-0:60
Biscuits made with sponge
mixture
2 / 4
160-180
0:25-0:40
Pastries made with egg
white, meringues
2 / 4
80-100
2:10-2:50
Macaroons
2 / 4
100-120
0:40-1:20
Danish pastries
2 / 4
160-180
0:30-0:60
Puff pastries
2 / 4
180-200
1)
0:30-0:50
1) Pre-heat oven.
Tips for baking
Baking results
Possible cause
Remedy
The cake is not browned
enough at the bottom
Wrong oven level used
Place cake lower in the oven
The cake sinks (becomes
soggy, lumpy, streaky)
Oven temperature too high
Use a slightly lower temperature
setting
Baking time too short
Increase baking time
Baking
times cannot be reduced by set-
ting a higher oven temperature
Too much liquid in the mixture
Use less liquid. Pay attention to
mixing times, especially if using
mixing machines
Cake is too dry
Oven temperature too low
Use a higher oven temperature
setting
Baking time too long
Reduce baking time
Cake browns unevenly
Oven temperature too high and
baking time too short
Use a lower oven temperature set
-
ting and increase baking time
Uses, Tables and Tips
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