User manual

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 bak-
ing time given.
The oven temperature is too low. The next time you bake, set a
slightly higher oven temperature.
Conventional Cooking - Top oven
Food Heat setting Total prepara-
tion time
(min)
Shelf posi-
tion
Biscuits 4 10 - 20 2
Small / Queen Cake 5 18 - 25 2
Sponge 4 18 - 20 2
Victoria Sandwich 4 18 - 25 2
Gingerbread 2 75 - 90 2
Flapjack 5 25 - 30 2
Shortbread 3 45 - 65 2
Fruit Pies, Crumbles 6 40 - 50 2
Milk Puddings 3 90 - 180 2
Scones 7 8 - 12 2
Choux Pastry 6 30 - 35 2
Éclairs / Profiteroles 5 20 - 30 2
Flaky Pastry 6 25 - 40 2
Mince Pies 5 15 - 20 2
Pasta Lasagne etc. 5 40 - 45 2
Meat Pies 7 25 - 35 2
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