21
Usage, Tables and Tips
Tips on Baking
Fan baking
table
Baking results
Possible cause
Remedy
The cake is not browned
enough at the bottom
Wrong shelf level
Place cake on a lower shelf
The cake sinks (becomes
soggy, lumpy, streaky)
Oven temperature too high
Use a slightly lower temperature
setting
Baking time too short
Increase baking time
Baking times cannot be re-
duced by setting higher tem-
peratures
Too much liquid in the dough/mix-
ture
Use less liquid
Pay attention to mixing times,
especially if using mixing ma-
chines
Cake is too dry
Oven temperature too low
Increase oven temperature
Baking time too long
Shorten baking time
Cake browns unevenly
Oven temperature too high and
baking time too short
Set a lower temperature and in-
crease baking time
Dough/mixture is unevenly distrib-
uted
Spread the dough/mixture even-
ly on the baking tray
Cake is not cooked with-
in the baking time set
Temperature too low
Use a slightly higher tempera-
ture setting
Type of baking
Shelf position
Temperature
°C
Time
Hr: Mins.
Pizza (thin crust)
1
180 - 200
1)
20 - 30
Pizza (with a lot of topping)
1
180 - 200
20 - 30
Tarts
1
180 - 200
45 - 60
Spinach flan
1
160 -180
45 - 60
Quiche Lorraine
1
170 - 190
40 - 50
Quark flan, round
1
140 - 160
60 - 90
Quark flan on the tray
1
140 - 160
50 - 60
Apple cake, covered
1
150 - 170
50 - 70
Vegetable pie
1
160 - 180
50 - 60
Unleavened bread
1
250 - 270
1)
10 - 20
Puff pastry flan
1
160 - 180
1)
40 - 50