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• Cakes and pastries at different
heights do not always brown equally.
There is no need to change the
temperature setting if an unequal
browning occurs. The differences
equalize during baking.
10.5 Tips on baking
Baking results
The bottom of the cake
is not browned suffi-
ciently.
The cake sinks and be-
comes soggy, lumpy or
streaky.
The cake is too dry.
The cake browns un-
evenly.
The cake is not ready in
the baking time given.
10.6 Baking on one oven level
Baking in tins
Food
Ring cake or brioche
Madeira cake / Fruit
cakes
Sponge cake / Sponge
cake
• Trays in the oven can twist during
Possible cause
The shelf position is incor-
rect.
The oven temperature is
too high.
The baking time is too
short.
There is too much liquid in
the mixture.
The oven temperature is
too low.
The baking time is too long. The next time you bake, set a
The oven temperature is
too high and the baking
time is too short.
The mixture is unevenly dis-
tributed.
The oven temperature is
too low.
Function
Tempera-
ture (°C)
True Fan Cook-
150 - 160
ing
True Fan Cook-
140 - 160
ing
True Fan Cook-
140 - 150
ing
baking. When the trays become cold
again, the distortions disappear.
Remedy
Put the cake on a lower shelf.
The next time you bake, set a
slightly lower oven temperature.
Set a longer baking time. You
cannot decrease baking times by
setting higher temperatures.
Use less liquid. Be careful with
mixing times, especially if you use
a mixing machine.
The next time you bake, set a
higher oven temperature.
shorter baking time.
Set a lower oven temperature and
a longer baking time.
Spread the mixture evenly on the
baking tray.
The next time you bake, set a
slightly higher oven temperature.
Time (min)
50 - 70
70 - 90
35 - 50
Shelf posi-
tion
1
1
1
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