AEG 43172V-MN User Manual page 17

Baking results
The cake sinks and becomes
soggy, lumpy or streaky.
The cake is too dry.
The cake is too dry.
The cake browns unevenly.
The cake browns unevenly.
The cake is not ready in the
baking time given.
10.5 Conventional Baking - Top Oven
Food
Biscuits
Bread
Bread rolls / buns
Cakes: Small & Queen
Cakes: Sponges
Cakes: Victoria Sandwich
Cakes: Madeira
Cakes: Rich Fruit
Cakes: Gingerbread
Cakes: Meringues
Cakes: Flapjack
Cakes: Shortbread
Cakes: Apple Pie
Casseroles: Beef / Lamb
Casseroles: Chicken
Possible cause
There is too much liquid in
the mixture.
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 mixture is unevenly dis-
tributed.
The oven temperature is too
low.
Temperature (°C)
170 - 190
200 - 220
200 - 220
160 - 180
160 - 175
160 - 170
140 - 150
140 - 150
140 - 150
90 - 100
160 - 170
130 - 150
170 - 180
160 - 170
160 - 180
ENGLISH
Remedy
Use less liquid. Be careful
with mixing times, especially
if you use a mixing machine.
The next time you bake, set
a higher oven temperature.
The next time you bake, set
a shorter baking time.
Set a lower oven tempera-
ture and a longer baking
time.
Spread the mixture evenly
on the baking tray.
The next time you bake, set
a slightly higher oven tem-
perature.
Time (min) Shelf posi-
tion
10 - 20 2
30 - 35 2
10 - 15 2
18 - 25 2
20 - 30 2
18 - 25 2
75 - 90 2
120 - 150 2
80 - 90 2
150 - 180 2
25 - 30 2
45 - 60 2
50 - 60 2
150 - 180 2
80 - 90 2
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