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Baking on more than one oven level
Type of baking
Cakes/pastries/biscuits on baking trays
Cream puffs/Eclairs
Dry streusel cake
Biscuits
Short pastry biscuits
Viennese whirls
Biscuits made with sponge mix-
ture
Pastries made with egg white,
meringues
Macaroons
Biscuits made with yeast dough
Puff pastries
Rolls
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)
Convection
with ring
heating
element
Shelf positions from bottom
2 levels
1 / 4
1 / 3
1 / 3
1 / 3
1 / 3
1 / 3
1 / 3
1 / 3
1 / 3
1 / 4
1 / 4
Possible cause
Wrong shelf level
Oven temperature too high
Baking time too short
Too much liquid in the dough/mix-
ture
Operating the Oven
Convection
with ring
heating
element
Tempe-
rature in °C
3 levels
---
160-180
---
140-160
1 / 3 / 5
150-160
1 / 3 / 5
140
---
160-170
---
80-100
---
100-120
---
160-170
---
170-180
---
160
---
140
Place cake on a lower shelf
Use a slightly lower temperature
setting
Increase 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
23
Time
Hours:
Mins.
1)
0:35-0:60
0:30-0:60
0:15-0:35
0:20-0:60
0:25-0:40
2:10-2:50
0:40-1:20
0:30-0:60
1)
0:30-0:50
0:30-0:45
1)
0:25-0:40
Remedy
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