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Tips on Baking
Table for Bakes and Gratins
Baking results Possible cause Remedy
The cake is not
browned enough at the
bottom
Wrong shelf level Place cake on a lower shelf
The cake sinks (be-
comes soggy, lumpy,
streaky)
Oven temperature too high Use a slightly lower tempera-
ture setting
Baking time too short Increase baking time
Baking times cannot be re-
duced by setting higher
temperatures
Too much liquid in the dough/
mixture
Use less liquid
Pay attention to mixing times,
especially if using mixing ma-
chines
Cake is too dry Oven temperature too low Increase oven temperature
Baking time too long Shorten baking time
Cake browns unevenly Oven temperature too high and
baking time too short
Set a lower temperature and in-
crease baking time
Dough/mixture is unevenly dis-
tributed
Spread the dough/mixture
evenly on the baking tray
Cake is not cooked
within the baking time
set
Temperature too low Use a slightly higher tempera-
ture setting
Dish Oven function
Shelf
position
Temperature
°C
Time
Hr: Mins.
Pasta bake Conventional 1 180-200 0:45-1:00
Lasagne Conventional 1 180-200 0:25-0:40
Vegetables au gratin
1)
1) Pre-heat the oven
Hot air 1 160-170 0:15-0:30
Baguettes topped with
melted cheese
1)
Hot air 1 160-170 0:15-0:30
Sweet bakes Conventional 1 180-200 0:40-0:60
Fish bakes Conventional 1 180-200 0:30-1:00
Stuffed vegetables Hot air 1 160-170 0:30-1:00