electrolux
13
Tips on baking
Fruit flans made with short pastry
3
170-190
40-80
Yeast cakes with delicate
fillings (e. g., cream cheese, cream, etc.)
(cooked on baking sheet)
3
160-180
50-80
Pizza (with a lot of topping)
1
190-210
1)
30-60
Pizza (thin crust)
1
230-250
1)
10-25
Unleavened bread
1
230-250
1)
8-15
Tarts (Swiss-style)
1
210-230
1)
35-50
Biscuits
Short pastry biscuits
3
170-190
1)
6-20
Viennese whirls
3
160-180
10-40
Biscuits made with sponge mixture
3
170-190
15-20
Pastries made with egg white, meringues
3
100-120
120-150
Macaroons
3
120-140
30-60
Danish pastries
3
170-190
20-40
Puff pastries
3
190-210
1)
20-30
Rolls
3
180-220
1)
20-35
Small cakes (20 per tray)
3
170-190
1)
20-30
1) Pre-heat the oven
Type of baking
Oven
level
Temperature
ºC
Time
Mins.
Baking results
Possible cause
Remedy
The cake is not browned
enough at the bottom
Wrong oven level
Place cake lower in the oven
The cake sinks (becomes
soggy, lumpy, streaky)
Oven temperature too high
Use a slightly lower setting
Baking time too short
Set a longer baking time
Baking times cannot be re-
duced by setting higher tem-
peratures
Too much liquid in the mixture
Use less liquid
Pay attention to mixing times, espe-
cially if using mixing machines
Cake is too dry
Oven temperature too low
Set oven temperature higher
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
Mixture is unevenly distributed
Spread the mixture evenly on the
baking tray
Cake is not done within the
baking time given
Temperature too low
Use a slightly higher oven setting
