User manual

Baking results Possible cause Remedy
The cake sinks and becomes
soggy, lumpy or streaky.
The baking time is too short. Set a longer baking time.
You cannot decrease bak-
ing times by setting higher
temperatures.
The cake sinks and becomes
soggy, lumpy or streaky.
There is too much liquid in
the mixture.
Use less liquid. Be careful
with mixing times, especially
if you use a mixing machine.
The cake is too dry. The oven temperature is too
low.
The next time you bake, set a
higher oven temperature.
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 dis-
tributed.
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 tempera-
ture.
Baking on one oven level
Baking in tins
Food
Function Tem-
pera-
ture
(°C)
Time (min) Shelf posi-
tion
Ring cake or brioche True Fan
Cooking
150 -
160
50 - 70 1
Madeira cake / Fruit
cakes
True Fan
Cooking
140 -
160
70 - 90 1
Sponge cake / Sponge
cake
True Fan
Cooking
140 -
150
35 - 50 1
Sponge cake / Sponge
cake
Top / Bottom
Heat
160 35 - 50 1
Flan base - short pas-
try
1)
True Fan
Cooking
170 -
180
10 - 25 2
Flan base - sponge mix-
ture
True Fan
Cooking
150 -
170
20 - 25 2
26