Uses, Tables and Tips
14
Tips on Baking
Biscuits/small cakes/pastries/rolls
Short pastry biscuits
1 / 3
1 / 3 / 5
150-160
0:15-0:35
Viennese whirls
1 / 3
1 / 3 / 5
140
0:20-0:60
Biscuits made with sponge
mixture
1 / 3
---
160-170
0:25-0:40
Biscuits made with egg
white, meringues
1 / 3
---
80-100
2:10-2:50
Macaroons
1 / 3
---
100-120
0:40-1:20
Biscuits made with yeast
dough
1 / 3
---
160-170
0:30-0:60
Puff pastries
1 / 3
---
170-180
1)
0:30-0:50
Rolls
1 / 4
---
160
0:30-0:55
Small cakes (20per tray)
1 / 4
---
140
1)
0:25-0:40
1) Pre-heat the oven
Baking results
Possible cause
Remedy
The cake is not browned
enough underneath
Wrong oven level
Place cake lower
The cake sinks (becomes
soggy, lumpy, streaky)
Oven temperature too high
Use a slightly lower setting
Baking time too short
Set a longer baking time
Baking times cannot be re-
duced by setting higher tem-
peratures
Too much liquid in the mixture
Use less liquid.
Pay attention to mixing times,
especially if using mixing ma-
chines
Cake is too dry
Oven temperature too low
Set oven temperature higher.
Baking time too long
Set a shorter baking time
Cake browns unevenly
Oven temperature too high and
baking time too short
Set a lower oven temperature
and a longer baking time
Mixture is unevenly distributed
Spread the mixture evenly on
the baking tray
Grease filter is inserted
Take out the grease filter
Type of baking
True fan
True fan
Temperature
in °C
Time
Hours:
Mins.
Shelf positions from bottom
2 levels
3 levels
