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Type of baking
True Fan Cooking
True Fan Cooking
Temperature in °C
Time
Hours:Mins.
Shelf positions from bottom
2 levels
3 levels
Macaroons
1/4
-
100-120
0:40-1:20
Biscuits made
with yeast dough
1/4
-
160-170
0:30-0:60
Puff pastries
1/4
-
170-180
1)
0:30-0:50
Rolls
1/4
-
180
0:30-0:55
Small cakes
(20per tray)
1/4
-
150
1)
0:25-0:40
1) Pre-heat the oven
Tips on baking
Baking results
Possible cause
Remedy
The cake is not browned
enough underneath
Wrong oven level
Place cake lower
The cake sinks (becomes soggy,
lumpy, streaky)
Oven temperature too high
Use a slightly lower setting
The cake sinks (becomes soggy,
lumpy, streaky)
Baking time too short
Set a longer baking time.
Bak
-
ing times cannot be reduced
by setting higher tempera
-
tures
The cake sinks (becomes soggy,
lumpy, streaky)
Too much liquid in the mixture
Use less liquid. Pay attention to
mixing times, especially if using
mixing machines
Cake is too dry
Oven temperature too low
Set oven temperature higher
Cake is too dry
Baking time too long
Set a shorter baking time
Cake browns unevenly
Oven temperature too high and
baking time too short
Set a lower oven temperature
and a longer baking time
Cake browns unevenly
Mixture is unevenly distributed
Spread the mixture evenly on
the baking tray
Cake does not cook in the bak
-
ing time given
Temperature too low
Use a slightly higher oven set
-
ting
Bakes and gratins
Dish
Oven function
Shelf position
Temperature °C
Time Hours:Mins.
Pasta bake
Conventional
Cooking
1
180-200
0:45-1:00
Lasagne
Conventional
Cooking
1
180-200
0:25-0:40
18
Helpful hints and tips
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