Recommended Baking Guide
The baking guide contains the temperature settings, baking times and oven rack positions for a selection of typical dishes.
Temperatures and baking times should be regarded as reference figures only. The actual values depend on the type of preparation, quality of ingredients and the baking tin in use.
We recommend first selecting a lower temperature and then increasing it if necessary, for example if you want a higher degree of browning or the baking time is too long.
If you cannot work out the settings for a specific recipe, simply use the settings for the most similar recipe.
When baking cakes on baking trays or in tins on more than one rack, the baking time may be extended by 10-15 minutes.
Foods with a high liquidity content (e.g. pizza, fruit cakes, etc.) should be baked on a single rack only.
With cakes and baked items with different racks of dough, uneven browning may take place initially. In this case, do not alter the temperature setting. The degree of browning will even itself out over the baking process.
For energy saving, use the residual heat before you finish cooking.
Always count Rack Position from the bottom up.
Baking on a single oven rack
Rack: Rack Position
Menu | Rack | Mode | Temperature (℃) | Preheating Time (minutes) | Baking Time (minutes) |
|---|---|---|---|---|---|
Cake | 2-3 |   | 170-180 | 7-10 | 30-35 |
Small muffin | 2 |  | 170-180 | 7-10 | 25-30 |
Pie | 2 | | 180-200 | 7-10 | 35-45 |
Pastry | 2 | | 180-190 | 7-10 | 20-25 |
Cookie | 2 | | 170-180 | 7-10 | 20-25 |
Apple pie | 1-2 | | 180-190 | 7-10 | 50-70 |
Sponge cake | 2 | | 200/150*1 | - | 20-25 |
Pizza | 3 |  | 180-200 | 7-10 | 20-30 |
Lasagna | 2-3 | | 180-200 | 7-10 | 25-40 |
Macaroon | 2 | | 170 | 7-10 | 50-60 |
We recommend you to cook at 200 ℃ for the first half of the cooking period, and at 150 ℃ for the remaining half.
Tips for baking
Results of Baking | Possible Cause | Solution |
|---|---|---|
The cake base is too light | Wrong oven rack position | Use a dark baking tin or put the cake one rack lower down. |
Cake collapses (turns lumpy, soggy) | Oven temperature too high | Set the temperature slightly lower. |
Baking time too short | Set a longer baking time. The baking time cannot be reduced by setting a higher temperature. | |
Mixture contains too much liquid | Use less liquid. Follow instructions for dough mixing times, especially when using kitchen appliances. | |
Cakes are too dry | Oven temperature too low | Next time set a slightly higher temperature. |
Baking time too long | Set a slightly shorter baking time. | |
Cakes are browned unevenly | Baking temperature too high and baking time too short | Set a slightly lower baking temperature and a slightly higher baking time. |
Mixture unevenly distributed | Distribute the mixture evenly over the baking tray/tin. | |
Baking time too long | Temperature too low | Next time set a slightly higher temperature. |