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• Baking time can be extended by 10-15 minutes, if you bake cakes on more than one lev-
el.
• Cakes and pastries at different heights do not always brown equally at first. If this oc-
curs, do not change the temperature setting. The differences equalize during the baking
procedure.
Tips on baking
Baking results Possible cause Remedy
The cake is not
browned sufficiently
below
Incorrect oven level Put the cake on a lower oven level
The cake sinks (be-
comes soggy, lumpy,
streaky)
Oven temperature too high Use a lower setting
The cake sinks (be-
comes soggy, lumpy,
streaky)
Baking time is too short Set a longer baking time
Do not set higher temperatures to de-
crease baking times
The cake sinks (be-
comes soggy, lumpy,
streaky)
Too much liquid in the mix-
ture
Use less liquid. Look at the mixing times,
specially when you use mixing machines
Cake is too dry Oven temperature too low Set a higher oven temperature
Cake is too dry Baking time too long Set a shorter baking time
Cake does not brown
equally
Oven temperature too high
and baking time too short
Set a lower oven temperature and a longer
baking time
Cake does not brown
equally
No equal mixture Put the mixture equally on the baking tray
Cake does not cook in
the baking time set
Temperature too low Use a slightly higher oven temperature
setting
Baking on one oven level - Baking in tins
Type of baking Oven
function
Level Temperature (°C) Time (h:min)
Ring cake or brioche 1 150 - 160 0:50 - 1:10
Madeira cake/Fruit cakes 1 140 - 160 1:10 - 1:30
Sponge cake 1 140 0:25 - 0:40
Sponge cake 1 160 0:25 - 0:40
Flan base - short pastry
1)
3 170-180 0:10 - 0:25
Flan base - sponge mixture 3 150 - 170 0:20 - 0:25
Apple pie 1 170 - 190 0:50 - 1:00
Apple pie (2 tins, Ø 20 cm, diag-
onally off set)
1 160 1:10 - 1:30
16 Oven - Helpful hints and tips