User manual

27
Tips on baking
Biscuits
Short pastry biscuits 3 170-190
1)
0:06-0:20
Viennese whirls 3 160-180 0:10-0:40
Biscuits made with sponge mixture 3 170-190 0:15-0:20
Pastries made with egg white, me-
ringues
3 100-120 2:00-2:30
Macaroons 3 120-140 0:30-0:60
Danish pastries 3 170-190 0:20-0:40
Puff pastries 3 190-210
1)
0:20-0:30
Rolls 3 180-220
1)
0:20-0:35
Small cakes (20 per tray) 3 170-190
1)
0:20-0:30
1) Pre-heat the oven
Baking results Possible cause Remedy
The cake is not browned
enough at the bottom
Wrong oven level Place cake lower in the oven
The cake sinks (becomes
soggy, lumpy, streaky)
Oven temperature too
high
Use a slightly lower setting
Baking time too short Set a longer baking time
Baking times cannot be reduced
by setting higher temperatures
Too much liquid in the
mixture
Use less liquid
Pay attention to mixing times, es-
pecially if using mixing machines
Cake is too dry Oven temperature too
low
Set oven temperature higher
Baking time too long Set a shorter baking time
Cake browns unevenly Oven temperature too
high and baking time
too short
Set a lower oven temperature and
a longer baking time
Mixture is unevenly
distributed
Spread the mixture evenly on the
baking tray
Cake is not done within
the baking time given
Temperature too low Use a slightly higher oven setting
Type of baking
Oven
level
Temperature
ºC
Time