Oven - Helpful hints, tips and cooking tables
Baking
General instructions
• Your new oven may bake or roast differ-
ently to the appliance you had before.
Adapt your usual settings (temperature,
cooking times) and shelf levels to the val-
ues in the tables.
• With longer baking times, the oven can be
switched off about 10 minutes before the
end of baking time, to use the residual
heat.
When you use frozen food, the trays in
the oven can twist during baking. When
the trays get cold again, the distortion
will be gone.
How to use the Baking Tables
• We recommend to use the lower temper-
ature the first time.
• If you cannot find the settings for a special
recipe, look for the one that is almost the
same.
• Baking time can be extended by 10-15
minutes, if you bake cakes on more than
one level.
• Cakes and pastries at different heights do
not always brown equally at first. If this oc-
curs, do not change the temperature set-
ting. The differences equalize during the
baking procedure.
Tips on baking
Baking results
Possible cause
Remedy
The cake is not
browned sufficiently
below
Incorrect oven level
Put the cake on a lower oven level
The cake sinks (be-
comes soggy, lumpy,
streaky)
Oven temperature too high
Use a lower setting
The cake sinks (be-
comes soggy, lumpy,
streaky)
Baking time is too short
Set a longer baking time
Do not set higher temperatures to de-
crease baking times
The cake sinks (be-
comes soggy, lumpy,
streaky)
Too much liquid in the mixture
Use less liquid. Look at the mixing times,
specially when you use mixing machines
Cake is too dry
Oven temperature too low
Set a higher oven temperature
Cake is too dry
Baking time too long
Set a shorter baking time
Cake does not brown
equally
Oven temperature too high
and baking time too short
Set a lower oven temperature and a longer
baking time
Cake does not brown
equally
No equal mixture
Put the mixture equally on the baking tray
Cake does not cook in
the baking time set
Temperature too low
Use a slightly higher oven temperature set-
ting
Baking on one oven level - Baking in tins
Type of baking
Oven
function
Level
Temperature (°C)
Time (h:min)
Ring cake or brioche
1
150 - 160
0:50 - 1:10
Madeira cake/Fruit cakes
1
140 - 160
1:10 - 1:30
Sponge cake
1
140
0:25 - 0:40
Sponge cake
1
160
0:25 - 0:40
Flan base - short pastry
1)
3
170-180
0:10 - 0:25
Flan base - sponge mixture
3
150 - 170
0:20 - 0:25
10
electrolux