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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 no
need to change the temperature setting
11.17 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 uneven-
ly.
The cake is not ready in
the baking time speci-
fied in a recipe.
11.18 Baking on one oven level
BAKING IN TINS
Ring cake / Brioche
Madeira cake / Fruit cakes
Sponge cake
Sponge cake
Flan base - short pastry, pre-
heat the empty oven
Possible cause
The shelf position is incor-
rect.
The oven temperature is
too high.
The baking time is too
short.
The oven temperature is
too low.
The baking time is too long. Next time set shorter baking time.
The oven temperature is
too high and the baking
time is too short.
The cake batter is not even-
ly distributed.
The oven temperature is
too low.
True Fan Cooking 150 - 160
True Fan Cooking 140 - 160
True Fan Cooking 140 - 150
Conventional
Cooking
True Fan Cooking 150 - 160
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.
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 tem-
perature.
Set lower oven temperature and
longer baking time.
Next time spread the cake batter
evenly on the baking tray.
Next time set a slightly higher
oven temperature.
(°C)
50 - 70
70 - 90
35 - 50
160
35 - 50
20 - 30
ENGLISH
35
(min)
1
1
1
1
2
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