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Helpful hints and tips

Biscuits / small cakes / small cakes / pastries / rolls

Type of baking

Short pastry bis-

cuits

Short bread /

Short bread / Pas-

try Stripes

Biscuits made

with sponge mix-

ture

Biscuits made

with egg white,

meringues

Macaroons

Biscuits made

with yeast dough

Puff pastries

Rolls

Small cakes /

Small cakes (20

per tray)

1) Preheat the oven

Tips on baking

Baking results

The cake is not browned

enough underneath.

The cake sinks (becomes soggy,

lumpy, streaky).

The cake sinks (becomes soggy,

lumpy, streaky).

The cake sinks (becomes soggy,

lumpy, streaky).

The cake is too dry.

True Fan Cooking

Shelf position

2 levels

3 levels

1 / 4

1 / 3 / 5

1 / 4

1 / 3 / 5

1 / 4

Possible cause

Wrong shelf position.

The oven temperature is too

high.

The baking time is too short.

There is too much liquid in the

mixture.

The oven temperature is too

Temperature in

°C

150 - 160

140

160 - 170

80 - 100

100 - 120

160 - 170

170 - 180

180

150

The next time you bake set a

slightly lower oven tempera-

Set a longer baking time. Bak-

ing times cannot be reduced

Use less liquid. Pay attention to

mixing times, especially if you

The next time you bake set a

low.

Time in min.

20 - 40

25 - 50

25 - 40

130 - 170

40 - 80

30 - 60

30 - 50

30 - 55

25 - 40

Remedy

Place the cake lower.

ture.

by setting higher tempera-

tures.

use a mixing machine.

higher oven temperature.