Baking results
Possible cause
Remedy
The cake browns uneven‐
ly.
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 uneven‐
ly.
The mixture is unevenly
distributed.
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.
9.4 Baking on one level:
Baking in tins
Food
Function
Temperature
(°C)
Time (min)
Shelf position
Ring cake /
Brioche
True Fan
Cooking
150 - 160
50 - 70
1
Madeira cake /
Fruit cakes
True Fan
Cooking
140 - 160
70 - 90
1
Fatless sponge
cake / Fatless
sponge cake
True Fan
Cooking
140 - 150
35 - 50
2
Fatless sponge
cake / Fatless
sponge cake
Top / Bottom
Heat
160
35 - 50
2
Flan base -
short pastry
True Fan
Cooking
170 - 180
1)
10 - 25
2
Flan base -
sponge mixture
True Fan
Cooking
150 - 170
20 - 25
2
Apple pie / Ap‐
ple pie (2 tins
Ø20 cm, diago‐
nally off set)
True Fan
Cooking
160
60 - 90
2
Apple pie / Ap‐
ple pie (2 tins
Ø20 cm, diago‐
nally off set)
Top / Bottom
Heat
180
70 - 90
1
Cheesecake
Top / Bottom
Heat
170 - 190
60 - 90
1
1) Preheat the oven.
ENGLISH
17
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