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You can extend the baking time by 10 –
15 minutes if you bake cakes on more
than one shelf position.
Cakes and pastries at different heights
do not always brown equally. There is no
need to change the temperature setting if
11.4 Tips on baking
Baking results
The bottom of the cake
is not baked sufficiently.
The cake sinks and be‐
comes soggy or streaky.
The cake is too dry.
The cake bakes un‐
evenly.
The cake is not ready in
the baking time speci‐
fied in a recipe.
11.5 Conventional Baking - Top Oven
Food
Biscuits
Bread
Bread rolls / buns
Cakes: Victoria Sandwich
Cakes: Madeira
Cakes: Rich Fruit
Cakes: Gingerbread
Cakes: Meringues
Possible cause
The shelf position is incor‐
rect.
The oven temperature is too
high.
The oven temperature is too
high and the baking time is
too short.
The oven temperature is too
low.
The baking time is too long.
The oven temperature is too
high and the baking time is
too short.
The cake batter is not even‐
ly distributed.
The oven temperature is too
low.
Temperature (°C)
170 - 190
200 - 220
200 - 220
160 - 170
140 - 150
140 - 150
140 - 150
90 - 100
an unequal browning occurs. The
differences equalize during baking.
Trays in the oven can distort during
baking. When the trays are cold again,
the distortions disappear.
Remedy
Put the cake on a lower shelf.
Next time set slightly lower oven
temperature.
Next time set a longer baking time
and lower oven temperature.
Next time set higher oven temper‐
ature.
Next time set shorter baking time.
Next time set a longer baking time
and lower oven temperature.
Next time spread the cake batter
evenly on the baking tray.
Next time set a slightly higher
oven temperature.
Time (min)
10 - 20
30 - 35
10 - 15
18 - 25
75 - 90
120 - 150
80 - 90
150 - 180
ENGLISH
21
Shelf posi‐
tion
2
2
2
2
2
2
2
2
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