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Tips for Baking
Biscuits
Shortcrust biscuits 3 170-190
1
0:06-0:20
Small piped biscuits 3 160-180 0:10-0:40
Sponge fingers 3 170-190 0:15-0:20
Meringues 3 100-120 2:00-2:30
Macaroons 3 120-140 0:30-0:60
Small pastries made with yeast
dough
3 170-190 0:20-0:40
Small pastries made with puff pastry 3 190-210
1
0:20-0:30
Bread rolls 3 180-220
1
0:20-0:35
1)Pre-heat the oven
2)Use the combination/fat tray or the fat tray!
Baking result Possible cause Solution
The cake is under-
cooked at the bottom
Wrong shelf position Insert the cake at a lower
shelf position
The cake collapses (is
sticky soft in the mid-
dle damp patches)
Cooking temperature too high Set to a lower temperature
Cooking time too short Increase cooking time
Cooking times may not be
reduced by using a higher
cooking temperature
Too much liquid in mixture Next time use less liquid.
Check that you have beaten
the mixture for the correct
length of time particularly
when using a food-processor
Cake is too dry Cooking temperature too low Set to a higher temperature
next time
Cooking time too long Reduce cooking time
Cake is unevenly
browned
Cooking temperature too high
and cooking time too short
Set to a lower temperature
and increase cooking time
Mixture is spread unevenly Spread mixture evenly on the
baking tray
Cooking time too
long
Temperature too low Set to a higher temperature
next time
Type of cake or pastry
Shelf
position
Temperature
ºC
Time