Table of Contents
Advertisement
Type of baking
Small cakes (20per tray)
Small cakes (20per tray)
1) Pre-heat the oven
Tips on baking
Baking results
The cake is not browned
enough at the bottom
The cake sinks (becomes
soggy, lumpy, streaky)
Cake is too dry
Cake browns unevenly
Cake is not done within
the baking time given
Bakes and gratins table
Dish
Pasta bake
Lasagne
1)
Vegetables au gratin
Baguettes topped with
1)
melted cheese
Sweet bakes
Ovenfunction
Fan-assisted
circulation
Conventional
Possible cause
Wrong oven level
Oven temperature too high
Baking time too short
Too much liquid in the mixture
Oven temperature too low
Baking time too long
Oven temperature too high and
baking time too short
Mixture is unevenly distributed
Temperature too low
Oven function
Conventional
Conventional
Rothitherm
Rothitherm
Conventional
Uses, Tables and Tips
Shelf
Temperature
position
°C
1)
1 / 4
140
1)
3
170
Remedy
Place cake lower in the oven
Use a slightly lower setting
Set a longer baking time
Baking times cannot be re-
duced by setting higher tem-
peratures
Use less liquid
Pay attention to mixing times,
especially if using mixing ma-
chines
Set oven temperature higher
Set a shorter baking time
Set a lower oven temperature
and a longer baking time
Spread the mixture evenly on
the baking tray
Use a slightly higher oven set-
ting
Shelf
Temperature
position
°C
1
180-200
1
180-200
1
160-170
1
160-170
1
180-200
15
Time
Hours
mins.
0:25-0:40
0:20-0:30
Time
Hours mins.
0:45-1:00
0:25-0:40
0:15-0:30
0:15-0:30
0:40-0:60
Advertisement
Table of Contents
