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| Helpful hints and tips | 13 | ||
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| Type of baking |
| True fan |
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| True fan | Temperature |
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| 2 levels |
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| 3 levels | (°C) |
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| Biscuits made with |
| 1 / 3 |
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| 160 - 170 |
| 0:25 - 0:40 | |||
| sponge mixture |
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| Biscuits made with egg |
| 1 / 3 |
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| 80 - 100 |
| 2:10 - 2:50 | |||
| white, meringues |
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| Macaroons |
| 1 / 3 |
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| 100 - 120 |
| 0:40 - 1:20 | |||
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| Biscuits made with |
| 1 / 3 |
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| 160 - 170 |
| 0:30 - 0:60 | |||
| yeast dough |
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| Puff pastries1) |
| 1 / 3 |
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| 170 - 180 |
| 0:30 - 0:50 | |||
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| Rolls |
| 1 /4 |
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| 160 |
| 0:30 - 0:45 | |||
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| Small cakes (20 per |
| 1 /4 |
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| 140 |
| 0:25 - 0:40 | |||
| tray)1) |
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| 1) |
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| Tips on baking |
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| Baking results |
| Possible cause |
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| Remedy |
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| The cake is not |
| Incorrect oven level |
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| Put the cake on a lower oven level |
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| browned sufficiently |
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| below |
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| The cake sinks (be- |
| Oven temperature too high |
| Use a lower setting |
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| comes soggy, lumpy, |
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| streaky) |
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| The cake sinks (be- |
| Baking time is too short |
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| Set a longer baking time |
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| comes soggy, lumpy, |
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| Do not set higher temperatures to de- | ||||
| streaky) |
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| crease baking times |
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| The cake sinks (be- |
| Too much liquid in the mix- |
| Use less liquid. Look at the mixing times, | |||||||
| comes soggy, lumpy, |
| ture |
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| specially when you use mixing machines | ||||||
| streaky) |
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| Cake is too dry |
| Oven temperature too low |
| Set a higher oven temperature |
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| Cake is too dry |
| Baking time too long |
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| Set a shorter baking time |
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| Cake does not brown |
| Oven temperature too high |
| Set a lower oven temperature and a longer | |||||||
| equally |
| and baking time too short |
| baking time |
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| Cake does not brown |
| No equal mixture |
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| Put the mixture equally on the baking tray | ||||||
| equally |
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| Cake does not cook in |
| Temperature too low |
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| Use a slightly higher oven temperature | ||||||
| the baking time set |
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| setting |
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Fan baking table
To see which oven function you must use please refer to the oven functions list in Daily use chapter.
