User manual

Tips on baking
Baking results Possible cause Remedy
The cake is not
browned suffi-
ciently below
Incorrect oven level Put the cake on a lower oven level
The cake sinks
(becomes soggy,
lumpy, streaky)
Oven temperature too
high
Use a lower setting
The cake sinks
(becomes soggy,
lumpy, streaky)
Baking time is too short Set a longer baking time
Do not set higher temperatures
to decrease baking times
The cake sinks
(becomes soggy,
lumpy, streaky)
Too much liquid in the
mixture
Use less liquid. Look at the mixing
times, specially when you use mix-
ing machines
Cake is too dry
Oven temperature too
low
Set a higher oven temperature
Cake is too dry Baking time too long Set a shorter baking time
Cake does not
brown equally
Oven temperature too
high and baking time
too short
Set a lower oven temperature and
a longer baking time
Cake does not
brown equally
No equal mixture Put the mixture equally on the bak-
ing tray
Cake does not
cook in the baking
time set
Temperature too low Use a slightly higher oven temper-
ature setting
10.4 Top oven
10.5 Conventional Baking
Food Shelf Position
Temperature
[°C]
Approx Cook
Time
(mins)
Biscuits 2 170 - 190 10 - 20
Bread 2 200 - 220 30 - 35
Bread rolls/buns 2 200 - 220 10 -15
Cakes: Small &
Queen
2 160 - 180 18 - 25
Cakes: Sponges 2 160 - 175 20 - 30
Cakes: Victoria
Samdwich
2 160 -170 18 - 25
Cakes: Madeira 2 140 - 150 75 - 90
Cakes: Rich Fruit 2 140 - 150 120 - 150
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