Baking results
Possible cause
Remedy
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 tempera-
ture and a longer baking
time.
The cake browns unevenly.
The mixture is unevenly dis-
tributed.
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 tem-
perature.
8.3
Baking on one level
Use the function Top / Bottom Heat.
Baking in tins
Food
Temperature (°C)
Time (min)
Shelf position
Ring cake or brioche 160 - 180
50 - 70
1
Madeira cake / fruit
cakes
150 - 170
70 - 90
1
Fatless sponge
cake / Fatless
sponge cake
160
30 - 50
2
Flan base - short
pastry
190 - 210
1)
10 - 25
2
Flan base - sponge
mixture
170 - 190
20 - 25
2
Apple pie / Apple
pie (2 tins Ø 20 cm,
diagonally off set)
180
70 - 90
1
Savoury flan (e. g,
quiche lorraine)
180 - 200
40 - 60
1
Cheesecake
160 - 180
60 - 90
1
1)
Preheat the oven.
Cakes / pastries / breads on baking trays
Food
Temperature (°C)
Time (min)
Shelf position
Plaited bread /
bread crown
170 - 190
40 - 50
2
Christmas stollen
160 - 180
1)
50 - 70
2
www.aeg.com
10
Содержание BOAB
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