User manual

26
Tips on baking
Tarts (Swiss-style) 1 210-230
1)
0:35-0:50
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, meringues 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 (be-
comes 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 mix-
ture
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 une-
venly
Oven temperature too high
and baking time too short
Set a lower oven temperature and
a longer baking time
Mixture is unevenly distrib-
uted
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