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Baking results Possible cause Remedy
The cake bakes un‐
evenly.
The oven temperature is too
high and the baking time is
too short.
Next time set a longer baking time
and lower oven temperature.
The cake batter is not even‐
ly distributed.
Next time spread the cake batter
evenly on the baking tray.
The cake is not ready in
the baking time speci‐
fied in a recipe.
The oven temperature is too
low.
Next time set a slightly higher
oven temperature.
11.3 True Fan Cooking
Baking on one oven level
Baking in tins
Food Temperature (°C) Time (min) Shelf posi‐
tion
Ring cake or brioche 150 - 160 50 - 70 2
Madeira cake / fruit cakes 140 - 160 50 - 90 1 - 2
Fatless sponge cake 150 - 1601) 25 - 40 3
Flan base - sponge mixture 150 - 170 20 - 25 2
1) Preheat the oven.
Cakes / pastries / breads on baking trays
Food Temperature (°C) Time (min) Shelf posi‐
tion
Cake with crumble topping (dry) 150 - 160 20 - 40 3
Fruit flans (made with yeast dough /
sponge mixture)1)
150 35 - 55 3
Fruit flans made with short pastry 160 - 170 40 - 80 3
1) Use deep pan.
Biscuits
Food Temperature (°C) Time (min) Shelf posi‐
tion
Short pastry biscuits 150 - 160 10 - 20 3
Short bread / Pastry Stripes 140 20 - 35 3
Biscuits made with sponge mixture 150 - 160 15 - 20 3
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