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• With longer baking times, you can
deactivate the oven approximately 10
minutes before the end of the baking
time and then use the residual heat.
When you cook frozen food, the trays in
the oven can twist during baking. When
11.16 Tips on baking
Baking results
The bottom of the cake is
not browned sufficiently.
The cake sinks and becomes
soggy, lumpy or streaky.
The cake sinks and becomes
soggy, lumpy or streaky.
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.
11.17 Baking on one level:
Baking in tins
Food
Function
Ring cake / Brio-
True Fan Cook-
che
ing
Madeira cake /
True Fan Cook-
Fruit cakes
ing
the trays become cold again, the
distortions are gone.
Possible cause
The shelf position is incor-
rect.
The oven temperature is too
high.
The baking time is too short. Set a longer baking time.
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)
150 - 160
140 - 160
Remedy
Put the cake on a lower
shelf.
The next time you bake, set
a slightly lower oven temper-
ature.
You cannot decrease bak-
ing times by setting higher
temperatures.
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 position
50 - 70
1
70 - 90
1
ENGLISH
41
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