AEG BP5304001M - Manual (Page 12)

9.2 Tips on baking
Baking results Possible cause Remedy
The bottom of the cake is
not browned sufficiently. The shelf position is incor-
rect. 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 temper-
ature.
The cake sinks and becomes
soggy, lumpy or streaky. The baking time is too short. Set a longer baking time.
You cannot decrease bak-
ing times by setting higher
temperatures.
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 tempera-
ture and a longer baking
time.
The cake browns unevenly. The mixture is unevenly dis-
tributed. 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 tem-
perature.
9.3 Baking on one level:
Use the function True Fan Cooking.
Baking in tins
Food Temperature (°C) Time (min) Shelf position
Ring cake or brioche 150 - 160 50 - 70 1
Madeira cake / fruit cakes 140 - 160 70 - 90 1
Fatless sponge cake / Fat-
less sponge cake 140 - 150 35 - 50 2
Flan base - short pastry
170 - 180
1)
10 - 25 2
Flan base - sponge mixture 150 - 170 20 - 25 2
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