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the trays become cold again, the
distortions are gone.
11.3 Tips on baking
Baking results
The bottom of the cake is
not browned sufficiently.
The cake sinks and be-
comes soggy, lumpy or
streaky.
The cake sinks and be-
comes soggy, lumpy or
streaky.
The cake sinks and be-
comes soggy, lumpy or
streaky.
The cake is too dry.
The cake is too dry.
The cake browns unevenly. The oven temperature is too
The cake browns unevenly. The mixture is unevenly dis-
The cake is not ready in the
baking time given.
11.4 Baking on one level:
Baking in tins
Food
Ring cake /
Brioche
Madeira cake /
Fruit cakes
Fatless sponge
cake / Fatless
sponge cake
Possible cause
The shelf position is incor-
rect.
The oven temperature is too
high.
The baking time is too
short.
There is too much liquid in
the mixture.
The oven temperature is too
low.
The baking time is too long. The next time you bake, set
high and the baking time is
too short.
tributed.
The oven temperature is too
low.
Function
Temperature
(°C)
True Fan Cook-
150 - 160
ing
True Fan Cook-
140 - 160
ing
True Fan Cook-
140 - 150
ing
Remedy
Put the cake on a lower
shelf.
The next time you bake, set
a slightly lower oven tem-
perature.
Set a longer baking time.
You cannot decrease
baking times by setting
higher temperatures.
Use less liquid. Be careful
with mixing times, especially
if you use a mixing ma-
chine.
The next time you bake, set
a higher oven temperature.
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 position
50 - 70
1
70 - 90
1
35 - 50
2
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