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10.2 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.
10.3 True Fan Cooking
Baking on one oven level
Baking in tins
Food
Ring cake or brioche
Madeira cake / fruit cakes
Fatless sponge cake
Flan base - short pastry
Flan base - sponge mixture
Apple pie (2 tins Ø20 cm, diagonal‐
ly off set)
1) Preheat the oven.
Possible cause
The shelf position is incor‐
rect.
The oven temperature is
too high.
The oven temperature is
too high and 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.
Temperature
(°C)
150 - 160
140 - 160
150 - 160
170 - 180
150 - 170
160
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.
Next time set a longer baking
time and lower oven tempera‐
ture.
Next time spread the cake bat‐
ter evenly on the baking tray.
Next time set a slightly higher
oven temperature.
Time (min)
50 - 70
50 - 90
25 - 40
1)
10 - 25
1)
20 - 25
60 - 90
ENGLISH
17
Shelf po‐
sition
2
1 - 2
3
2
2
2 - 3
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