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Type of baking
True Fan Cooking
Temperature in °F Time in min.Shelf position
2 levels 3 levels
Biscuits made
with sponge mix-
ture
1/4 - 320 - 338 25 - 40
Biscuits made
with egg white,
meringues
1/4 - 176 - 212 130 - 170
Macaroons 1/4 - 212 - 248 40 - 80
Biscuits made
with yeast dough
1/4 - 320 - 338 30 - 60
Puff pastries 1/4 -
338 - 356
1)
30 - 50
Rolls 1/4 - 356 30 - 55
Small cakes
(20per tray)
1/4 -
302
1)
25 - 40
1) Pre-heat the oven
Tips on baking
Baking results Possible cause Remedy
The cake is not browned
enough underneath
Wrong shelf position Place cake lower
The cake sinks (becomes soggy,
lumpy, streaky)
Oven temperature too high Use a slightly lower setting
The cake sinks (becomes soggy,
lumpy, streaky)
Baking time too short
Set a longer baking time. Bak-
ing times cannot be reduced
by setting higher tempera-
tures
The cake sinks (becomes soggy,
lumpy, streaky)
Too much liquid in the mixture
Use less liquid. Pay attention to
mixing times, especially if using
mixing machines
Cake is too dry Oven temperature too low Set oven temperature higher
Cake is too dry Baking time too long Set a shorter baking time
Cake browns unevenly
Oven temperature too high and
baking time too short
Set a lower oven temperature
and a longer baking time
Cake browns unevenly Mixture is unevenly distributed
Spread the mixture evenly on
the baking tray
Cake does not cook in the bak-
ing time given
Temperature too low
Use a slightly higher oven set-
ting
14 Helpful hints and tips