30
Tips on baking
Table for Bakes and Gratins
Baking results
Possible cause
Remedy
The cake is not
browned enough at
the bottom
Wrong oven level
Place cake lower in the oven
The cake sinks (be-
comes 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
temperatures
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
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 tempera-
ture and a longer baking
time
Mixture is unevenly distributed Spread the mixture evenly on
the baking tray
Cake is not done
within the baking
time given
Temperature too low
Use a slightly higher oven
setting
Dish
Oven function
Shelf
position
Tempera-
ture
°C
Time
Hours
mins.
Pasta bake
Conventional
1
180-200
0:45-1:00
Lasagne
Conventional
1
180-200
0:25-0:40
Vegetables au gratin
1)
1) Pre-heat the oven
Rotitherm
1
160-170
0:15-0:30
Baguettes topped with
melted cheese
1)
Rotitherm
1
160-170
0:15-0:30
Sweet bakes
Conventional
1
180-200
0:40-0:60
Fish bakes
Conventional
1
180-200
0:30-1:00
Stuffed vegetables
Rotitherm
1
160-170
0:30-1:00
