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The sponge cake has collapsed
Check the recipe. Check the instructions relating to mixing time. Ensure the oven door is not
opened during cooking.
Notes on the baking chart:
• Two values are indicated for temperature, lower and upper. Initially, set the lower
temperature; if the pastry is not brown enough, increase the temperature.
• Cooking times are a guideline only.
• The value printed in bold in the temperature table indicates the most appropriate operating
mode for a particular type of food.
• Always preheat the oven.
• When using baking paper, make sure it is resistant to high temperature.
Is the cake cooked?
At the end of the cooking time, insert a metal skewer into the highest point of the cake and
then withdraw it. If the batter does not stick to the metal skewer, the cake is cooked. Some
recipes recommend to turn off the oven and use the remaining accumulated heat.
Pastries with a moist lling (e.g. deep lled pie) not cooked.
Reduce the temperature and extend the cooking time.
The pastry is too light-coloured
A dark-coloured baking tray, cooks dishes faster and browns foods more than lighter coloured
pans. Place the tray one shelf position lower, or turn on the lower heater towards the end of
the cooking process.
Tips on baking