Trays in the oven can distort during baking.
When the trays are cold again, the distortions
disappear.
11.6 Tips on baking
Baking results Possible cause Remedy
The bottom of the cake is not
baked sufficiently.
The shelf position is incorrect. Put the cake on a lower shelf.
The cake sinks and becomes
soggy or streaky.
The oven temperature is too high. Next time set slightly lower oven tempera‐
ture.
The oven temperature is too high
and the baking time is too short.
Next time set a longer baking time and
lower oven temperature.
The cake is too dry. The oven temperature is too low. Next time set higher oven temperature.
The baking time is too long. Next time set shorter baking time.
The cake bakes unevenly. The oven temperature is too high
and the baking time is too short.
Next time set a longer baking time and
lower oven temperature.
The cake batter is not evenly dis‐
tributed.
Next time spread the cake batter evenly on
the baking tray.
The cake is not ready in the
baking time specified in a rec‐
ipe.
The oven temperature is too low. Next time set a slightly higher oven tem‐
perature.
11.7 Baking on one oven level
Use the first shelf position, unless specified otherwise.
BAKING IN TINS
(°C) (min)
Ring cake / Brioche True Fan Cooking 150 - 160 50 - 70
Madeira cake / Fruit cakes True Fan Cooking 140 - 160 70 - 90
Sponge cake True Fan Cooking 140 - 150 35 - 50
Sponge cake, use the second
shelf position
Conventional Cooking 160 35 - 50
Flan base - short pastry, preheat
the empty oven
True Fan Cooking 170 - 180 10 - 25
Flan base - sponge cake mixture True Fan Cooking 150 - 170 20 - 25
Apple pie, 2 tins Ø20 cm True Fan Cooking 160 70 - 90
Apple pie, 2 tins Ø20 cm Conventional Cooking 180 70 - 90
Cheesecake, use the deep pan Conventional Cooking 160 - 170 60 - 90
Preheat the empty oven.
20 ENGLISH
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