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11.2 Tips on baking
Baking results
The bottom of the cake
is not baked sufficiently.
The cake sinks and be-
comes soggy or streaky.
The cake is too dry.
The cake bakes uneven-
ly.
The cake is not ready in
the baking time speci-
fied in a recipe.
11.3 Hot Air Baking
Food
Bread rolls
Wholemeal rolls
Filled sandwiches
Pan loaf
Pretzels
White loaf / Round loaf
Wholemeal loaf
Rye bread, mix
- baking
Baguettes
Pancake
Fruit cakes
Possible cause
The shelf position is incor-
rect.
The oven temperature is too
high.
The oven temperature is too
high and the baking time is
too short.
The oven temperature is too
low.
The baking time is too long. Next time set shorter baking time.
The oven temperature is too
high and the baking time is
too short.
The cake batter is not even-
ly distributed.
The oven temperature is too
low.
Temperature
(°C)
175 - 185
165 - 180
170 - 180
170 - 190
160 - 170
170 - 180
160 - 170
250
160 - 170
180 - 200
150 - 160
140 - 150
Remedy
Put the cake on a lower shelf.
Next time set slightly lower oven
temperature.
Next time set a longer baking
time and lower oven temperature.
Next time set higher oven tem-
perature.
Next time set a longer baking
time and lower oven temperature.
Next time spread the cake batter
evenly on the baking tray.
Next time set a slightly higher
oven temperature.
Time (min)
Shelf posi-
tion
15 - 20
2 + 4
20 - 30
2 + 4
15 - 20
2 + 4
30 - 40
1 + 4
15 - 20
2 + 4
35 - 45
2 + 4
35 - 45
2 + 4
-
2 + 4
60 - 70
2 + 4
20 - 30
2 + 4
50 - 60
3
70 - 80
3
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