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Baking on more than one level - Cakes/pastries/breads on baking trays
Type of baking
1)
Cream puffs / Eclairs
Dry streusel cake
1) Pre-heat oven
Baking on more than one level - Biscuits/small cakes/pastries/rolls
Type of baking
Short pastry biscuits
Viennese whirls
Biscuits made with
sponge mixture
Biscuits made with egg
white, meringues
Macaroons
Biscuits made with
yeast dough
1)
Puff pastries
Rolls
Small cakes (20 per
1)
tray)
1) Pre-heat oven
Tips on baking
Baking results
The cake is not
browned sufficiently
below
The cake sinks (be-
comes soggy, lumpy,
streaky)
The cake sinks (be-
comes soggy, lumpy,
streaky)
The cake sinks (be-
comes soggy, lumpy,
streaky)
Cake is too dry
Cake is too dry
True fan
2 levels
1 / 4
1 / 3
True fan
2 levels
1 / 3
1 / 3
1 / 3
1 / 3
1 / 3
1 / 3
1 / 3
1 /4
1 /4
Possible cause
Incorrect oven level
Oven temperature too high
Baking time is too short
Too much liquid in the mix-
ture
Oven temperature too low
Baking time too long
Helpful hints and tips
True fan
Temperature (°C)
3 levels
---
160 - 180
---
140 - 160
True fan
Temperature
3 levels
(°C)
1 / 3 /5
150 - 160
1 / 3 /5
140
---
160 - 170
---
80 - 100
---
100 - 120
---
160 - 170
---
170 - 180
---
160
---
140
Put the cake on a lower oven level
Use a lower setting
Set a longer baking time
Do not set higher temperatures to de-
crease baking times
Use less liquid. Look at the mixing times,
specially when you use mixing machines
Set a higher oven temperature
Set a shorter baking time
15
Time (h:min)
0:35 - 0:60
0:30 - 0:60
Time (h:min)
0:15 - 0:35
0:20 - 0:60
0:25 - 0:40
2:10 - 2:50
0:40 - 1:20
0:30 - 0:60
0:30 - 0:50
0:30 - 0:45
0:25 - 0:40
Remedy
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