Aeg KS8400501M Manuel d'utilisateur télécharger pdf (Page 26)

Baking results Possible cause Remedy

The cake sinks and be-

comes soggy, lumpy or

streaky.

There is too much liquid

in the mixture.

Use less liquid. Be care-

ful with mixing times, es-

pecially if you use a mix-

ing machine.

The cake is too dry.

The oven temperature is

too low.

The next time you bake,

set a higher oven tem-

perature.

The cake is too dry.

The baking time is too

long.

The next time you bake,

set a shorter baking

time.

The cake browns un-

evenly.

The oven temperature is

too high and the baking

time is too short.

Set a lower oven temper-

ature and a longer bak-

ing time.

The cake browns un-

evenly.

The mixture is unevenly

distributed.

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

temperature.

11.11 Baking on one oven

level

General instructions

• Your new oven may bake or roast dif-

ferently to the appliance you had be-

fore. Adapt your usual settings (tem-

perature, cooking times) and shelf lev-

els to the values in the tables.

With longer baking times, the oven can

be switched off about 10 minutes before

the end of baking time, to use the resid-

ual heat.

When you use frozen food, the trays in

the oven can twist during baking. When

the trays get cold again, the distortion

will be gone.

How to use the Baking Tables

• We recommend to use the lower tem-

perature the first time.

If you cannot find the settings for a spe-

cial recipe, look for the one that is al-

most the same.

Baking time can be extended by 10 - 15

minutes, if you bake cakes on more than

one level.

Cakes and pastries at different heights

do not always brown equally at first. If

this occurs, do not change the tempera-

ture setting. The differences equalize

during the baking procedure.

Baking in tins

Type of baking Oven func-

tion

Shelf

position

Temperature

(°C)

Time (min)

Ring cake or brioche True Fan

Cooking

1 150 - 160 50 - 70

Madeira cake / Fruit

cakes

True Fan

Cooking

1 140 - 160 70 - 90

Sponge cake /

Sponge cake

True Fan

Cooking

1 140 - 150 35 - 50

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