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differences equalize during the baking
procedure.
•
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.
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.
CONVENTIONAL BAKING - TOP OVEN
Food
Biscuits
Bread
Bread rolls / buns
Cakes: Small & Queen
Cakes: Sponges
12
When you cook frozen food, the trays in the oven
can twist during baking. When the trays become
cold again, the distortions are gone.
Possible cause
The shelf position is incorrect.
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.
The baking time is too long.
The oven temperature is too
high and the baking time is too
short.
The mixture is unevenly distrib-
uted.
The oven temperature is too
low.
Temperature (°C)
170 - 190
200 - 220
200 - 220
160 - 180
160 - 175
Remedy
Put the cake on a lower shelf.
The next time you bake, set a
slightly lower oven tempera-
ture.
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 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 temperature
and a longer baking time.
Spread the mixture evenly on
the baking tray.
The next time you bake, set a
slightly higher oven tempera-
ture.
Time (min)
Shelf position
10 - 20
30 - 35
10 - 15
18 - 25
20 - 30
2
2
2
2
2
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