AEG 49332I-MN - Manual (Page 20)

• Cakes and pastries at different heights
do not always brown equally at first. If
this occurs, do not change the tem-
perature setting. The differences
equalize during the baking procedure.
Tips on baking
Baking results Possible cause Remedy
The cake is not
browned suffi-
ciently below Incorrect oven level Put the cake on a lower oven level
The cake sinks
(becomes soggy,
lumpy, streaky) Oven temperature too
high Use a lower setting
The cake sinks
(becomes soggy,
lumpy, streaky) Baking time is too
short Set a longer baking time
Do not set higher temperatures
to decrease baking times
The cake sinks
(becomes soggy,
lumpy, streaky) Too much liquid in the
mixture Use less liquid. Look at the mixing
times, specially when you use
mixing machines
Cake is too dry
Oven temperature too
low Set a higher oven temperature
Cake is too dry Baking time too long Set a shorter baking time
Cake does not
brown equally
Oven temperature too
high and baking time
too short Set a lower oven temperature and
a longer baking time
Cake does not
brown equally No equal mixture Put the mixture equally on the
baking tray
Cake does not
cook in the baking
time set Temperature too low Use a slightly higher oven tem-
perature setting
10.4 Top oven
10.5 Conventional Baking
Food Shelf Position
Temperature
[°C]
Approx Cook
Time
(mins)
Biscuits 2 170 - 190 10 - 20
Bread 2 200 - 220 30 - 35
Bread rolls/buns 2 200 - 220 10 -15
Cakes: Small &
Queen
2 160 - 180 18 - 25
Cakes: Sponges 2 160 - 175 20 - 30
Cakes: Victoria
Samdwich
2 160 -170 18 - 25
Cakes: Madeira 2 140 - 150 75 - 90
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