9.4 Tips on baking
Baking results
Possible cause
Remedy
The bottom of the cake is not
baked sufficiently.
The shelf position is incorrect.
Put the cake on a lower shelf.
The cake sinks and becomes
soggy or streaky.
The oven temperature is too high.
Next time set slightly lower oven tempera‐
ture.
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 temperature.
The baking time is too long.
Next time set shorter baking time.
The cake bakes unevenly.
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 evenly dis‐
tributed.
Next time spread the cake batter evenly on
the baking tray.
The cake is not ready in the
baking time specified in a rec‐
ipe.
The oven temperature is too low.
Next time set a slightly higher oven tem‐
perature.
9.5 Baking on one level
Use the function: Conventional Cooking.
BAKING IN TINS
(°C)
(min)
Flan base - short pastry, preheat the empty oven
190 - 210
10 - 25
2
Flan base - sponge cake mixture
170 - 190
20 - 25
2
Savoury flan
180 - 200
40 - 60
1
Ring cake / Brioche
160 - 180
50 - 70
1
Cheesecake
160 - 180
60 - 90
1
Madeira cake / Fruit cakes
150 - 170
70 - 90
1
12
ENGLISH