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Baking results
The cake sinks and be-
comes soggy, lumpy or
streaky.
The cake is too dry.
The cake is too dry.
The cake browns unevenly. The oven temperature is too
The cake browns unevenly. The mixture is unevenly dis-
The cake is not ready in the
baking time given.
8.4 Baking on one level
Use the function Top / Bottom Heat.
Baking in tins
Food
Ring cake or brioche 160 - 180
Madeira cake / fruit
cakes
Fatless sponge
cake / Fatless
sponge cake
Flan base - short
pastry
Flan base - sponge
mixture
Apple pie / Apple
pie (2 tins Ø 20 cm,
diagonally off set)
Savoury flan (e. g,
quiche lorraine)
Cheesecake
1) Preheat the oven.
Possible cause
There is too much liquid in
the mixture.
The oven temperature is too
low.
The baking time is too long. The next time you bake, set
high and the baking time is
too short.
tributed.
The oven temperature is too
low.
Temperature (°C)
150 - 170
160
1)
190 - 210
170 - 190
180
180 - 200
160 - 180
Remedy
Use less liquid. Be careful
with mixing times, especially
if you use a mixing ma-
chine.
The next time you bake, set
a higher oven temperature.
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)
50 - 70
70 - 90
30 - 50
10 - 25
20 - 25
70 - 90
40 - 60
60 - 90
Shelf position
1
1
2
2
2
1
1
1
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