Baking results
Possible cause
Remedy
The cake sinks and be‐
comes soggy or strea‐
ky.
The oven temperature is
too high.
Next time set slightly lower oven
temperature.
The oven temperature is
too high and the baking
time is too short.
Next time set a longer baking time
and lower oven temperature.
The cake is too dry.
The oven temperature is
too low.
Next time set higher oven temper‐
ature.
The baking time is too long.
Next time set shorter baking time.
The cake bakes un‐
evenly.
The oven temperature is
too high and the baking
time is too short.
Next time set a longer baking time
and lower oven temperature.
The cake batter is not even‐
ly distributed.
Next time spread the cake batter
evenly on the baking tray.
The cake is not ready in
the baking time speci‐
fied in a recipe.
The oven temperature is
too low.
Next time set a slightly higher
oven temperature.
Baking on one oven level
Use the first shelf position.
Use the function: True Fan Cooking.
BAKING IN TINS
(°C)
(min)
Flan base - short pastry, preheat the empty oven
170 - 180
10 - 25
Flan base - sponge cake mixture
150 - 170
20 - 25
Sponge cake
140 - 150
35 - 50
Ring cake / Brioche
150 - 160
50 - 70
Apple pie, 2 tins Ø20 cm
160
70 - 90
Madeira cake / Fruit cakes
140 - 160
70 - 90
Use the function: Conventional Cooking.
BAKING IN TINS
(°C)
(min)
Sponge cake
160
35 - 50
2
22 Progress
