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Cakes and pastries at different heights do not
always brown equally. There is no need to change
the temperature setting if an unequal browning
occurs. The differences equalize during baking.
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 unevenly.
The cake is not ready in
the baking time specified
in a recipe.
CONVENTIONAL COOKING - MAIN OVEN
Baking in tray
Food
Éclairs
Choux Pastry
Scones
Bread rolls
Bread
Roast Potatoes
14
Possible cause
The shelf position is incorrect.
The oven temperature is too
high.
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 evenly
distributed.
The oven temperature is too
low.
Preheating time
(min)
15
15
15
15
15
15
Trays in the oven can twist during baking. When
the trays become cold again, the distortions
disappear.
Heat setting
4
20 - 30
5
30 -35
6
15 - 25
4
20 - 30
4
30 - 40
5
60 - 90
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 tempera-
ture.
Next time set shorter baking time.
Set lower oven temperature and lon-
ger baking time.
Next time spread the cake batter
evenly on the baking tray.
Next time set a slightly higher oven
temperature.
Time (min)
Shelf position
3
3
4
4
4
3
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