Baking results
Possible cause
Remedy
The cake is too dry.
The baking time is too long.
The next time you bake, set a
shorter baking time.
The cake browns unevenly.
The oven temperature is too high
and the baking time is too short.
Set a lower oven temperature and
a longer baking time.
The cake browns unevenly.
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.
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
Conventional
Cooking
160
35 - 50
2
Flan base - short
pastry
True Fan Cooking
150 - 160
1)
20 - 30
2
Flan base - sponge
mixture
True Fan Cooking
150 - 170
20 - 25
2
Apple pie / Apple
pie (2 tins Ø20 cm,
diagonally off set)
True Fan Cooking
160
60 - 90
2
Apple pie / Apple
pie (2 tins Ø20 cm,
diagonally off set)
Conventional
Cooking
180
70 - 90
1
Cheesecake
Conventional
Cooking
170 - 190
60 - 90
1
1) Preheat the oven.
Steam oven User Manual
50
Содержание JLBIOS635
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