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:
Baking in tins
Food Function Temperature
(°C)
Time (min) Shelf position
Ring cake / Brioche True Fan Cooking 150 - 160 50 - 70 1
Madeira cake / Fruit
cakes
True Fan Cooking 140 - 160 70 - 90 1
Fatless sponge
cake / Fatless
sponge cake
True Fan Cooking 140 - 150 35 - 50 2
Fatless sponge
cake / Fatless
sponge cake
Conventional
Cooking
160 35 - 50 2
Flan base - short
pastry
True Fan Cooking
150 - 160
1)
20 - 30 2
Flan base - sponge
mixture
True Fan Cooking 150 - 170 20 - 25 2
Apple pie / Apple
pie (2 tins Ø20 cm,
diagonally off set)
True Fan Cooking 160 60 - 90 2
Apple pie / Apple
pie (2 tins Ø20 cm,
diagonally off set)
Conventional
Cooking
180 70 - 90 1
Cheesecake Conventional
Cooking
170 - 190 60 - 90 1
1) Preheat the oven.
Steam oven User Manual50