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Usage, tables and tips
Type of baking
Puff pastries
1) Pre-heat oven.
Tips for 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
Soufflés and au gratin dishes
Type of dish
Pasta bake
Lasagne
Vegetables au gratin
Baguettes au gratin
Sweet bakes
Fish bakes
Baking on more than one oven level
Fan oven with ring heating ele-
Oven level from the bottom
2 / 4
Possible cause
Wrong oven level used
Oven temperature too high
Baking time too short
Too much liquid in the mixture
Temperature is too low
Baking time is too long
Oven temperature is too high and
baking time is too short
Cake mixture/dough is unevenly
distributed
Temperature is too low
Shelf position
1
1
1)
1
1)
1
1
1
ment
2 levels
Fan oven with ring heating element
Temperature °C
180-200
180-200
160-170
160-170
180-200
180-200
Temperature
Time in hrs:
in °C
1)
0:30-0:50
180-200
Remedy
Place cake lower in the oven
Use a slightly lower temperature
setting
Bake for longer. Baking times
cannot be reduced by setting
the oven temperatures higher
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 set-
ting and increase the baking time
Spread the mixture/dough evenly
on the baking tray
Use a slightly higher oven temper-
ature setting
Time in hrs: Min.
0:45-1:00
0:25-0:40
0:15-0:30
0:15-0:30
0:40-0:60
0:30-1:00
Min.
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