Baking results
Possible cause
Remedy
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, 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.
12.9 Baking on one oven level
Use the function: True Fan Cooking.
Baking in tins
Food
Temperature
(°C)
Time (min)
Shelf posi‐
tion
Ring cake or brioche
160 - 170
50 - 60
1
Madeira cake / Fruit cakes
150 - 170
70 - 90
1
Fatless sponge cake / Fat‐
less sponge cake
160 - 180
25 - 40
1
Flan base - shortcrust pas‐
try
1)
170 - 190
10 - 25
2
Flan base - sponge mixture
150 - 170
20 - 25
2
Apple tart (covered)
160 - 180
50 - 60
1
Apple pie / Apple pie (2 tins,
Ø 20cm, placed diagonally)
180 - 190
65 - 80
1
Savoury flan (e. g. Quiche
Lorraine)
170 - 190
30 - 70
2
www.electrolux.com
24
