Philco POB 79 - Příručka (Stránka 38)

Baking results Possible cause Remedy
The cake sinks and becomes
soggy, lumpy or streaky. There is too much liquid in the
mixture.
Use less liquid. Be careful with
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
baking time given. The oven temperature is too
low.
The next time you bake, set a
slightly higher oven tempera-
ture.
Baking on one level:
Baking in tins
Type of baking Oven function Shelf posi-
tion
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
Fatless sponge cake True Fan Cooking 2 140 - 150 35 - 50
Flan base - short pastry True Fan Cooking 2 170 - 180
1) 10 - 25
Flan base - sponge mix-
ture True Fan Cooking 2 150 - 170 20 - 25
Apple pie (2 tins Ø
20cm, diagonally off set) True Fan Cooking 2 160 60 - 90
1) Preheat the oven
Cakes / pastries / breads on baking trays
Type of baking Oven function
Shelf posi-
tion
Temperature
(°C)
Time (min)
Cake with crumble top-
ping (dry)
True Fan Cooking 3 150 - 160 20 - 40
Fruit flans (made with
yeast dough / sponge
mixture)
1)
True Fan Cooking 3 150 35 - 55
Fruit flans made with
short pastry
True Fan Cooking 3 160 - 170 40 - 80
1) Use deep pan
Biscuits
Type of baking Oven function
Shelf posi-
tion
Temperature
(°C)
Time (min)
Short pastry biscuits True Fan Cooking 3 150 - 160 10 - 20
Short bread / Pastry
Stripes
True Fan Cooking 3 140 20 - 35
10