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Tips, charts and information
Type of baking
Biscuits made with
sponge mixture
Pastries made with
egg white, meringues
Macaroons
Small raised pastries
Puff pastries
Rolls
Small cakes (20 per
1)
tray)
1) Pre-heat oven
Tips on baking
Baking results
Cake is not browned
enough at the bottom
Cake sinks (becomes
soggy, lumpy, streaky)
Cake is too dry
Cake browns unevenly
Cake is not done within
the baking time given
Roasting
Ovenware for roasting
• Any heat-resistant ovenware is suitable to use for roasting. (Please follow the manu-
facturer's instructions.)
• You can place large roasts directly in the roasting tray or on the shelf with the
roasting tray underneath.
• We recommend roasting leaner cuts in a roasting pan with a lid. The meat will be
more succulent.
• All types of meat which are supposed be browned or form a crust or crackling can be
roasted in a roasting pan without a lid.
2 levels
3 levels
1 / 3
---
1 / 3
---
1 / 3
---
1 / 3
---
1 / 3
---
1 /4
---
1 /4
---
Possible cause
Wrong oven level
Oven temperature too high
Baking time too short
Too much liquid in the mix-
ture
Temperature too low
Baking time too long
Oven temperature too high
and baking time too short
Cake mixture/dough is un-
evenly distributed
Temperature too low
Temperature (°C)
160 - 170
80 - 100
100 - 120
160 - 170
170 - 180
160
140
Place cake lower in the oven
Use a slightly lower temperature setting
Set a longer baking time
Baking times cannot be reduced by
setting higher temperatures
Use less liquid. Pay attention to mixing
times, especially if using mixing machines
Use a higher oven temperature setting.
Reduce baking time
Use a lower oven temperature setting and
increase baking time
Spread the mixture/dough evenly on the
baking tray
Use a slightly higher oven temperature
setting
Time (h:min)
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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