How to use the Baking Tables
• We recommend to use the lower tempera-
ture the first time.
• If you cannot find the settings for a special
recipe, look for the one that is almost the
same.
• Baking time can be extended by 10-15 mi-
nutes, if you bake cakes on more than one
level.
• Cakes and pastries at different heights do
not always brown equally at first. If this oc-
curs, do not change the temperature set-
ting. The differences equalize during the
baking procedure.
Tips on baking
Baking results
Possible cause
Remedy
The cake is not browned enough
underneath.
Wrong shelf position.
Place the cake lower.
The cake sinks (becomes soggy,
lumpy, streaky).
The oven temperature is too high.
The next time you bake set a
slightly lower oven temperature.
The cake sinks (becomes soggy,
lumpy, streaky).
The baking time is too short.
Set a longer baking time.
Baking
times cannot be reduced by
setting higher temperatures.
The cake sinks (becomes soggy,
lumpy, streaky).
There is too much liquid in the
mixture.
Use less liquid. Pay attention to
mixing times, especially if you use
a mixing machine.
The cake is too dry.
The oven temperature is too low.
The next time you bake set a
higher oven temperature.
The cake is too dry.
The baking time is too long.
The next time you bake set a
shorter baking time.
The cake browns unevenly.
The oven temperature is too high
and the baking time is too short.
Set a lower oven temperature and
a longer baking time.
The cake browns unevenly.
The mixture is unevenly distrib-
uted.
Spread the mixture evenly on the
baking tray.
The cake is not ready in the bak-
ing time given.
The oven temperature is too low.
The next time you bake set a
slightly higher oven temperature.
Circulated Cooking
Baking on one oven level
Baking in tins
Type of baking
Shelf position
Temperature °C
Time in min.
Ring cake or brioche
2
150 - 160
50 - 70
Madeira cake/fruit cakes
1 - 2
140 - 160
50 - 90
Fatless sponge cake
3
150 - 160
1)
25 - 40
Flan base - short pastry
2
170-180
1)
10 - 25
10
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Summary of Contents for ZCV65020WA
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