Baking results Possible cause Remedy
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.
8.4 Baking on one level
Use the function Top / Bottom Heat.
Baking in tins
Food Temperature (°C) Time (min) Shelf position
Ring cake or brioche 160 - 180 50 - 70 1
Madeira cake / fruit
cakes
150 - 170 70 - 90 1
Fatless sponge
cake / Fatless
sponge cake
160 30 - 50 2
Flan base - short
pastry
190 - 210
1)
10 - 25 2
Flan base - sponge
mixture
170 - 190 20 - 25 2
Apple pie / Apple
pie (2 tins Ø 20 cm,
diagonally off set)
180 70 - 90 1
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