Baking results
Possible cause
Remedy
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, espe‐
cially if you use a mixing
machine.
The cake is too dry.
The oven temperature is
too low.
The next time you bake,
set a higher oven tempera‐
ture.
The cake is too dry.
The baking time is too
long.
The next time you bake,
set a shorter baking time.
The cake browns uneven‐
ly.
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 uneven‐
ly.
The mixture is unevenly
distributed.
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
temperature.
10.3 Baking on one oven level
Baking in tins
Food
Function
Temper‐
ature
(°C)
Time (min)
Shelf posi‐
tion
Ring cake or brioche
True Fan
Cooking
150 - 160 50 - 70
1
Madeira cake / Fruit
cakes
True Fan
Cooking
140 - 160 70 - 90
1
Sponge cake / Sponge
cake
True Fan
Cooking
140 - 150 35 - 50
1
Sponge cake / Sponge
cake
Top / Bottom
Heat
160
35 - 50
2
Flan base - short pas‐
try1)
True Fan
Cooking
170 - 180 10 - 25
1
Flan base - sponge
mixture
True Fan
Cooking
150 - 170 20 - 25
1
Apple pie / Apple pie (2
tins Ø 20 cm, diagonal‐
ly off set)
True Fan
Cooking
160
70 - 90
1
www.electrolux.com
18
