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11.5
Tips on baking
Baking results
Possible cause
Remedy
The bottom of the cake
is not baked sufficiently.
The shelf position is incor-
rect.
Put the cake on a lower shelf.
The cake sinks and be-
comes soggy or streaky.
The oven temperature is
too high.
Next time set slightly lower oven
temperature.
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 tem-
perature.
The baking time is too long. Next time set shorter baking time.
The cake bakes uneven-
ly.
The oven temperature is
too high and the baking
time is too short.
Set lower oven temperature and
longer baking time.
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.
11.6
Baking on one shelf level
Baking in tins
Use the function: True Fan Cooking.
Food
Temperature (°C)
Time (min)
Shelf position
Flan base - short
pastry, preheat the
empty oven
170 - 180
10 - 25
2
Flan base - sponge
cake mixture
150 - 170
20 - 25
2
Ring cake / Brioche
150 - 160
50 - 70
1
Madeira cake / Fruit
cakes
140 - 160
70 - 90
1
Baking in tins
Use the first shelf position.
Use the function: Conventional
Cooking / Top / Bottom Heat.
Food
Tempera-
ture (°C)
Time (min)
Cheesecake
170 - 190
60 - 90
Cakes, pastries, breads
Use the third shelf position.
ENGLISH
19
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