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18 electrolux
Type of baking
Biscuits
Short pastry biscuits
Viennese whirls
Biscuits made with sponge
mixture
Pastries made with egg
white, meringues
Macaroons
Fancy yeast biscuits
Puff pastries
1) Pre-heat oven.
Tips for baking
Baking results
The cake is not browned
enough at the bottom
The cake sinks (becomes
soggy, lumpy, streaky)
Cake is too dry
Cake browns unevenly
Cake is not done within
the baking time given
Soufflés and au gratin dishes table
Type of dish
Pasta bake
Lasagne
Vegetables au gratin
1)
Baguettes au gratin
Baking on more than one oven level
Fan oven with circular heating
element
Oven level from the bottom
2 / 4
2 / 4
2 / 4
2 / 4
2 / 4
2 / 4
2 / 4
Possible cause
Wrong oven level used
Oven temperature too high
Baking time too short
Too much liquid in the mixture
Temperature too low
Baking time too long
Oven temperature too high and
baking time too short
Cake mixture/dough is unevenly
distributed
Temperature too low
Shelf position
1
1
1)
1
1
2 levels
Fan oven with circular heating element
Temperature °C
180-200
180-200
160-170
160-170
Tempera-
ture in °C
hours: mins.
160-180
0:15-0:35
160
0:20-0:60
160-180
0:25-0:40
80-100
2:10-2:50
100-120
0:40-1:20
160-180
0:30-0:60
1)
0:30-0:50
180-200
Remedy
Place cake lower in the oven
Use a slightly lower temperature
setting
Increase baking time Baking times
cannot be reduced by using a
higher baking temperature
Use less liquid. Pay attention to mix-
ing times, especially if using mixing
machines
Use a higher oven temperature set-
ting
Reduce baking time
Use a lower oven temperature set-
ting and increase baking time
Spread the mixture/dough evenly
on the baking tray
Use a slightly higher oven tempera-
ture setting
Time in hours:
0:45-1:00
0:25-0:40
0:15-0:30
0:15-0:30
Time in
mins.
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