User manual

Baking results Possible cause Remedy
The cake is too dry.
The oven temperature is
too low.
The next time you bake,
set a higher oven tem-
perature.
The cake is too dry.
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 temper-
ature and a longer bak-
ing time.
The cake browns un-
evenly.
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.
8.3 Baking on one level:
Baking in tins
Type of baking Oven function
Shelf po-
sition
Temperature
(°C)
Time (min)
Ring cake or brio-
che
Conventional
Cooking
1 160 - 180 50 - 70
Madeira cake /
fruit cakes
Conventional
Cooking
1 150 - 170 70 - 90
Fatless sponge
cake / Fatless
sponge cake
Conventional
Cooking
2 160 - 180 30 - 45
Flan base - short
pastry
Conventional
Cooking
2
190 - 210
1)
10 - 25
Flan base -
sponge mixture
Conventional
Cooking
2 170 - 190 20 - 25
Apple pie / Apple
pie (2 tins Ø 20cm,
diagonally off set)
Conventional
Cooking
1 180 70 - 90
Savoury flan (e.g,
quiche lorraine)
Conventional
Cooking
1 180 - 200 40 - 60
Cheesecake
Conventional
Cooking
1 160 - 180 60 - 90
1)
Preheat the oven.
10
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