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 mix-
ing 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 bak-
ing tray
Cake does not
cook in the baking
time set
Temperature too low
Use a slightly higher oven temper-
ature setting
10.4
Top Oven
Shelf Positions are not critical but
ensure that oven shelves are
evenly spaced when more than
one is used (e.g. shelf positions 1
and 3)
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
Sandwich
2
160 -170
18 - 25
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