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Baking on more than one oven level
Type of baking Ventitherm ® Fan Operated
Cooking
Temperature
in °C
Time Hrs.:
Mins.
Oven level from the bottom
2 levels
Biscuits
Short pastry biscuits 2 / 4 160-180 0:15-0:35
Viennese whirls 2 / 4 160 0:20-0:60
Biscuits made with sponge
mixture
2 / 4 160-180 0:25-0:40
Pastries made with egg
white, meringues
2 / 4 80-100 2:10-2:50
Macaroons 2 / 4 100-120 0:40-1:20
Danish pastries 2 / 4 160-180 0:30-0:60
Puff pastries 2 / 4
180-200
1)
0:30-0:50
1) Pre-heat oven
Tips on baking
Baking results Possible cause Remedy
The cake is not browned
enough at the bottom
Wrong oven level used Place cake lower in the oven
The cake sinks (becomes
soggy, lumpy, streaky)
Oven temperature too high Use a slightly lower temperature
setting
Baking time too short
Increase baking timeBaking
times cannot be reduced by set-
ting a higher oven temperature
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 Use a higher oven temperature
setting
Baking time too long Reduce baking time
Cake browns unevenly Oven temperature too high and
baking time too short
Use a lower oven temperature set-
ting and increase baking time
30
Usage, Tables and Tips