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differences equalize during the baking

procedure.

• With longer baking times, you can deactivate

the oven approximately 10 minutes before the

end of the baking time and then use the residual

heat.

When you cook frozen food, the trays in the oven

can twist during baking. When the trays become

cold again, the distortions are gone.

The bottom of the cake is not

browned sufficiently.

The shelf position is incorrect.

Put the cake on a lower shelf.

The cake sinks and becomes

soggy, lumpy or streaky.

The oven temperature is too

high.

The next time you bake, set a

slightly lower oven tempera-

ture.

The cake sinks and becomes

soggy, lumpy or streaky.

The baking time is too short.

Set a longer baking time. You

The cake sinks and becomes

soggy, lumpy or streaky.

There is too much liquid in the

mixture.

Use less liquid. Be careful with

mixing times, especially if you

use a mixing machine.

The cake is too dry.

The oven temperature is too

low.

The next time you bake, set a

higher oven temperature.

The cake is too dry.

The baking time is too long.

The next time you bake, set a

shorter baking time.

The cake browns unevenly.

The oven temperature is too

high and the baking time is too

short.

Set a lower oven temperature

and a longer baking time.

The cake browns unevenly.

The mixture is unevenly distrib-

uted.

Spread the mixture evenly on

the baking tray.

The cake is not ready in the

baking time given.

The oven temperature is too

low.

The next time you bake, set a

slightly higher oven tempera-

ture.

Biscuits

170 - 190

10 - 20

2

Bread

200 - 220

30 - 35

2

Bread rolls / buns

200 - 220

10 - 15

2

Cakes: Small & Queen

160 - 180

18 - 25

2

Cakes: Sponges

160 - 175

20 - 30

2