Type of baking
True fan
2 levels
True fan
3 levels
Temperature
(°C)
Time (h:min)
Biscuits made with
sponge mixture
1 / 3
---
160 - 170
0:25 - 0:40
Biscuits made with egg
white, meringues
1 / 3
---
80 - 100
2:10 - 2:50
Macaroons
1 / 3
---
100 - 120
0:40 - 1:20
Biscuits made with
yeast dough
1 / 3
---
160 - 170
0:30 - 0:60
Puff pastries
1)
1 / 3
---
170 - 180
0:30 - 0:50
Rolls
1 /4
---
160
0:30 - 0:45
Small cakes (20 per
tray)
1)
1 /4
---
140
0:25 - 0:40
1) Pre-heat oven
Tips on baking
Baking results
Possible cause
Remedy
The cake is not
browned sufficiently
below
Incorrect oven level
Put the cake on a lower oven level
The cake sinks (be
-
comes soggy, lumpy,
streaky)
Oven temperature too high
Use a lower setting
The cake sinks (be
-
comes soggy, lumpy,
streaky)
Baking time is too short
Set a longer baking time
Do not set higher temperatures to de
-
crease baking times
The cake sinks (be
-
comes soggy, lumpy,
streaky)
Too much liquid in the mix
-
ture
Use less liquid. Look at the mixing times,
specially when you use mixing machines
Cake is too dry
Oven temperature too low
Set a higher oven temperature
Cake is too dry
Baking time too long
Set a shorter baking time
Cake does not brown
equally
Oven temperature too high
and baking time too short
Set a lower oven temperature and a longer
baking time
Cake does not brown
equally
No equal mixture
Put the mixture equally on the baking tray
Cake does not cook in
the baking time set
Temperature too low
Use a slightly higher oven temperature
setting
Fan baking table
To see which oven function you must use please refer to the oven functions list in Daily
use chapter.
Helpful hints and tips
13
All manuals and user guides at all-guides.com
