User manual

Baking results Possible cause Remedy

The cake is too dry. The baking time is too long. The next time you bake, set a

shorter baking time.

The cake browns unevenly. The oven temperature is too high

and the baking time is too short.

Set a lower oven temperature and

a longer baking time.

The cake browns unevenly. The mixture is unevenly distributed. Spread the mixture evenly on the

baking tray.

The cake is not ready in the baking

time given.

The oven temperature is too low. The next time you bake, set a

slightly higher oven temperature.

Baking on one level:

Use the function True Fan Cooking.

Baking in tins

Food Temperature (°C) Time (min) Shelf position

Ring cake or brioche 150 - 160 50 - 70 1

Madeira cake / fruit cakes 140 - 160 70 - 90 1

Fatless sponge cake / Fatless

sponge cake

140 - 150 35 - 50 2

Flan base - short pastry

170 - 180

10 - 25 2

Flan base - sponge mixture 150 - 170 20 - 25 2

Apple pie / Apple pie (2 tins Ø 20

cm, diagonally off set)

160 60 - 90 2

1) Preheat the oven.

Cakes / pastries / breads on baking trays

Food Temperature (°C) Time (min) Shelf position

Cake with crumble topping (dry) 150 - 160 20 - 40 3

Fruit flans (made with yeast

dough / sponge mixture)

150 35 - 55 3

Fruit flans made with short pastry 160 - 170 40 - 80 3

1) Use deep pan.

Oven User Manual 19