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Type of cake or pastry Biscuits Shortcrust biscuits Small piped biscuits Sponge fingers Meringues Macaroons Small pastries made with yeast dough Small pastries made with puff pastry Bread rolls
1) Pre-heat the oven 2) Use the combination/fat tray or the fat tray!
Tips for Baking
Baking result Possible cause Solution Insert the cake at a lower shelf position Set to a lower temperature Increase cooking time Cooking times may not be reduced by using a higher cooking temperature Next time use less liquid. Check that you have beaten the mixture for the correct length of time particularly when using a food-processor Set to a higher temperature next time Reduce cooking time Set to a lower temperature and increase cooking time Spread mixture evenly on the baking tray Set to a higher temperature next time The cake is underWrong shelf position cooked at the bottom The cake collapses (is Cooking temperature too high sticky soft in the middle damp patches) Cooking time too short
Too much liquid in mixture
Cake is too dry
Cooking temperature too low Cooking time too long
Cake is unevenly browned
Cooking temperature too high and cooking time too short Mixture is spread unevenly
