temperature setting if an unequal
browning occurs. The differences
equalize during baking.
• Trays in the oven can twist during
baking. When the trays become cold
again, the distortions disappear.
10.3
Tips on baking
Baking results
Possible cause
Remedy
The bottom of the cake
is not browned suffi-
ciently.
The shelf position is incor-
rect.
Put the cake on a lower shelf.
The cake sinks and be-
comes soggy, lumpy or
streaky.
The oven temperature is
too high.
The next time you bake, set a
slightly lower oven temperature.
The baking time is too
short.
Set a longer baking time. You
cannot decrease baking times by
setting higher temperatures.
There is too much liquid in
the mixture.
Use less liquid. Be careful with
mixing times, especially if you use
a mixing machine.
The cake is too dry.
The oven temperature is
too low.
The next time you bake, set a
higher oven temperature.
The baking time is too long. The next time you bake, set a
shorter baking time.
The cake browns un-
evenly.
The oven temperature is
too high and the baking
time is too short.
Set a lower oven temperature and
a longer baking time.
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 temperature.
10.4
Baking on one oven level
Baking in tins
Food
Function
Tempera-
ture (°C)
Time (min)
Shelf posi-
tion
Ring cake or brioche
True Fan Cook-
ing
150 - 160
50 - 70
1
Madeira cake / Fruit
cakes
True Fan Cook-
ing
140 - 160
70 - 90
1
Sponge cake / Sponge
cake
True Fan Cook-
ing
140 - 150
35 - 50
1
Sponge cake / Sponge
cake
Top / Bottom
Heat
160
35 - 50
1
ENGLISH
15
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