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10.2 Baking
For the first baking, use the lower
temperature.
You can extend the baking time by 10 – 15
minutes if you bake cakes on more than one
shelf position.
Cakes and pastries at different heights do not
always brown equally. There is no need to
10.3 Tips on baking
Baking results
The bottom of the cake is not
baked sufficiently.
The cake sinks and becomes
soggy or streaky.
The cake is too dry.
The cake bakes unevenly.
The cake is not ready in the
baking time specified in a rec‐
ipe.
10.4 Baking on one shelf level
BAK‐
ING IN TINS
Flan base - short
True Fan Cooking
pastry, preheat the
empty oven
Flan base -
True Fan Cooking
sponge cake mix‐
ture
Ring cake / Brio‐
True Fan Cooking
che
Madeira cake /
True Fan Cooking
Fruit cakes
Cheesecake
Conventional Cooking
Possible cause
The shelf position is incorrect.
The oven temperature is too high.
The oven temperature is too high
and the baking time is too short.
The oven temperature is too low.
The baking time is too long.
The oven temperature is too high
and the baking time is too short.
The cake batter is not evenly dis‐
tributed.
The oven temperature is too low.
(°C)
170 - 180
150 - 170
150 - 160
140 - 160
170 - 190
change the temperature setting if an unequal
browning occurs. The differences equalize
during baking.
Trays in the oven can distort during baking.
When the trays are cold again, the distortions
disappear.
Remedy
Put the cake on a lower shelf.
Next time set slightly lower oven tempera‐
ture.
Next time set a longer baking time and
lower oven temperature.
Next time set higher oven temperature.
Next time set shorter baking time.
Next time set a longer baking time and
lower oven temperature.
Next time spread the cake batter evenly on
the baking tray.
Next time set a slightly higher oven tem‐
perature.
(min)
10 - 25
20 - 25
50 - 70
70 - 90
60 - 90
2
2
1
1
1
ENGLISH
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