Baking results
Possible cause
Remedy
The cake sinks and becomes
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 machine.
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 temperature
and a longer baking time.
The cake browns unevenly.
The mixture is unevenly distrib-
uted.
Spread the mixture evenly on the
baking tray.
The cake is not ready in the bak-
ing time given.
The oven temperature is too low. The next time you bake, set a
slightly higher oven temperature.
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
2
Madeira cake / Fruit cakes
True Fan Cooking 140 - 160
70 - 90
2
Sponge cake / Sponge cake True Fan Cooking 140 - 150
35 - 50
2
Sponge cake / Sponge cake Top / Bottom
Heat
160
35 - 50
2
Flan base - short pastry
1)
True Fan Cooking 170 - 180
10 - 25
2
Flan base - sponge mixture
True Fan Cooking 150 - 170
20 - 25
2
Apple pie / Apple pie (2 tins
Ø 20 cm, diagonally off set)
True Fan Cooking 160
70 - 90
2
Apple pie / Apple pie (2 tins
Ø 20 cm, diagonally off set)
Top / Bottom
Heat
180
70 - 90
1
Cheesecake, tray
2)
Top / Bottom
Heat
160 - 170
60 - 90
1
1) Preheat the oven.
2) Use a deep pan.
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