10.2
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 be-
comes soggy, lumpy or
streaky.
The oven temperature is too
high.
The next time you bake, set
a slightly lower oven tem-
perature.
The cake sinks and be-
comes soggy, lumpy or
streaky.
The baking time is too
short.
Set a longer baking time.
You cannot decrease
baking times by setting
higher temperatures.
The cake sinks and be-
comes 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 ma-
chine.
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.
10.3
Light Cooking
• Use the function to bake in tins and dry
on one shelf level at a low temperature.
• Bake only one tin or tray at a time.
Food
Temperature (°C)
Time (min)
Biscuits
180 - 190
10 - 20
1)
Pastry: Choux
180 - 190
30 - 40
1)
Pastry: Shortcrust
180 - 190
25 - 35
1)
Meringues
80 - 100
120 - 150
1)
Preheat the oven.
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