John Lewis JLBIOS617, User Manual

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Tips on baking
Baking results Possible cause Remedy
The bottom of the cake is not
browned sufficiently. The shelf position is incorrect. Put the cake on a lower shelf.
The cake sinks and becomes soggy,
lumpy or streaky. The oven temperature is too high. The next time you bake, set a
slightly lower oven temperature.
The cake sinks and becomes soggy,
lumpy or streaky. The baking time is too short.
Set a longer baking time. You can-
not decrease baking times by
setting higher temperatures.
The cake sinks and becomes soggy,
lumpy or streaky. There is too much liquid in the mix-
ture. Use less liquid. Be careful with mix-
ing times, especially if you use a
mixing machine.
The cake is too dry. The oven temperature is too low. The next time you bake, set a high-
er 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 temperature and
a longer baking time.
The cake browns unevenly. 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.
Baking on one level:
Baking in tins
Food Function Temperature
(°C) Time (min) Shelf position
Ring cake / Brioche True Fan Cooking 150 - 160 50 - 70 1
Madeira cake / Fruit
cakes True Fan Cooking 140 - 160 70 - 90 1
Fatless sponge
cake / Fatless
sponge cake True Fan Cooking 140 - 150 35 - 50 2
Fatless sponge
cake / Fatless
sponge cake Conventional
Cooking 160 35 - 50 2
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