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10.2 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 no
10.3 Tips on baking
Baking results
The bottom of the cake
is not baked sufficient‐
ly.
The cake sinks and
becomes soggy or
streaky.
The cake is too dry.
The cake bakes un‐
evenly.
The cake is not ready
in the baking time
specified in a recipe.
10.4 Baking on one shelf level
BAKING IN TINS
Flan base -
True Fan Cooking
short pastry,
preheat 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.
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.
170 - 180
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.
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 tempera‐
ture.
Next time set higher oven tem‐
perature.
Next time set shorter baking
time.
Set lower oven temperature and
longer baking time.
Next time spread the cake bat‐
ter evenly on the baking tray.
Next time set a slightly higher
oven temperature.
(°C)
(min)
10 - 25
ENGLISH
15
2
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