• Trays in the oven can twist during
baking. When the trays become cold
again, the distortions disappear.
11.3
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.
11.4
Baking on one oven level
Baking in tins
Food
Function
Tempera-
ture (°C)
Time (min)
Shelf posi-
tion
Ring cake or brioche
True Fan Cook-
ing
150 - 160
50 - 70
1
Madeira cake / Fruit
cakes
True Fan Cook-
ing
140 - 160
70 - 90
1
Sponge cake / Sponge
cake
True Fan Cook-
ing
140 - 150
35 - 50
1
ENGLISH
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