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Tips on baking
Baking results
The cake is not
browned enough at
the bottom
The cake sinks (be-
comes soggy, lumpy,
streaky)
Cake is too dry
Cake browns unevenly Oven temperature too high
Cake is not done
within the baking
time given
Table for Bakes and Gratins
Pasta bake
Lasagne
Vegetables au gratin
Baguettes topped with
melted cheese
Sweet bakes
Fish bakes
Stuffed vegetables
1) Pre-heat the oven
30
Wrong oven level
Oven temperature too high
Baking time too short
Too much liquid in the mixture Use less liquid
Oven temperature too low
Baking time too long
and baking time too short
Mixture is unevenly distributed Spread the mixture evenly on
Temperature too low
Dish
Oven function
1)
1)
Possible cause
Shelf
position
Conventional
Conventional
Rotitherm
Rotitherm
Conventional
Conventional
Rotitherm
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
temperatures
Pay attention to mixing
times, especially if using
mixing machines
Set oven temperature higher
Set a shorter baking time
Set a lower oven tempera-
ture and a longer baking
time
the baking tray
Use a slightly higher oven
setting
Tempera-
ture
°C
1
180-200
1
180-200
1
160-170
1
160-170
1
180-200
1
180-200
1
160-170
Time
Hours
mins.
0:45-1:00
0:25-0:40
0:15-0:30
0:15-0:30
0:40-0:60
0:30-1:00
0:30-1:00
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