User 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.
Baking on one oven level
Baking in tins
Food Function Tem‐
pera‐
ture
(°C)
Time (min) Shelf posi‐
tion
Ring cake or brioche True Fan
Cooking
150 -
160
50 - 70 1
Madeira cake / Fruit
cakes
True Fan
Cooking
140 -
160
70 - 90 1
Sponge cake / Sponge
cake
True Fan
Cooking
140 -
150
35 - 50 1
Sponge cake / Sponge
cake
Top / Bottom
Heat
160 35 - 50 2
Flan base - short pas‐
try
1)
True Fan
Cooking
170 -
180
10 - 25 1
Flan base - sponge mix‐
ture
True Fan
Cooking
150 -
170
20 - 25 1
Apple pie / Apple pie (2
tins Ø 20 cm, diagonally
off set)
True Fan
Cooking
160 70 - 90 1
Apple pie / Apple pie (2
tins Ø 20 cm, diagonally
off set)
Top / Bottom
Heat
180 70 - 90 1
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