Operation Manual

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 tempera-
ture and a longer baking
time.
The cake browns unevenly. 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 tem-
perature.
12.4 Baking on one oven level
Baking in tins
Food Function Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Ring cake or brioche True Fan Cook-
ing
150 - 160 50 - 70 2
Madeira cake / Fruit
cakes
True Fan Cook-
ing
140 - 160 70 - 90 2
Sponge cake / Sponge
cake
True Fan Cook-
ing
140 - 150 35 - 50 2
Sponge cake / Sponge
cake
Conventional
Cooking
160 35 - 50 2
Flan base - short pas-
try
1)
True Fan Cook-
ing
170 - 180 10 - 25 2
Flan base - sponge mix-
ture
True Fan Cook-
ing
150 - 170 20 - 25 2
Apple pie / Apple pie (2
tins Ø 20 cm, diagonally
off set)
True Fan Cook-
ing
160 70 - 90 2
Apple pie / Apple pie (2
tins Ø 20 cm, diagonally
off set)
Conventional
Cooking
180 70 - 90 1
Cheesecake, tray
2)
Conventional
Cooking
160 - 170 60 - 90 1
1)
Preheat the oven.
2)
Use a deep pan.
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