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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
Flan base -
short pastry
True Fan
Cooking
170 - 1801)
10 - 25
2
Flan base -
sponge mixture
True Fan
Cooking
150 - 170
20 - 25
2
Cheesecake
Top / Bottom
Heat
170 - 190
60 - 90
1
1) Preheat the oven.
Cakes / pastries / breads on baking trays
Food
Function
Tempera‐
ture (°C)
Time
(min)
Shelf po‐
sition
Plaited bread / Bread crown Top / Bottom
Heat
170 - 190
30 - 40 3
Christmas stollen
Top / Bottom
Heat
160 - 1801) 50 - 70 2
Bread (rye bread):
1. First part of baking pro‐
cedure.
2. Second part of baking
procedure.
Top / Bottom
Heat
1. 2301)
2. 160 -
180
1. 20
2. 30 -
60
1
Cream puffs / Eclairs
Top / Bottom
Heat
190 - 2101) 20 - 35 3
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Содержание EOP600W
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