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Food
Quantity
Pasta bake
-
Lasagne
-
Misc. types of
0,5 - 1 kg
bread
Rolls
40 - 60 g
Ready-to-bake
-
rolls
Ready-to-bake
40 - 50 g
baguettes
Ready-to-bake
40 - 50 g
baguettes fro-
zen
11.8 Baking
• Use the lower temperature the first
time.
• You can extend baking times 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
11.9 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.
Temperature
(°C)
190
180
180 - 190
180 - 210
200
200
200
no need to change the temperature
setting if an unequal browning occurs.
The differences equalize during baking.
• Trays in the oven can twist during
baking. When the trays become cold
again, the distortions disappear.
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.
Time (min)
Shelf position
40 - 50
1
45 - 55
1
45 - 60
1
30 - 40
2
20 - 30
2
20 - 30
2
25 - 35
2
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.
ENGLISH
25
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