User manual

Hints and tips
Warning! Refer to Safety
chapters.
The temperature and baking times
in the tables are guidelines only.
They depend on the recipes and
the quality and quantity of the
ingredients used.
Baking
• Your oven may bake or roast differently to the
appliance you had before. Adapt your usual
settings (temperature, cooking times) and shelf
positions to the values in the tables.
• The manufacturer recommends that you use
the lower temperature the first time.
• If you cannot find the settings for a special
recipe, look for the one that is almost the same.
• You can extend baking times by 10 – 15
minutes if you bake cakes on more than one
shelf position.
• Cakes and pastries at different heights do not
always brown equally at first. If this occurs, do
not change the temperature setting. The
differences equalize during the baking
procedure.
• With longer baking times, you can deactivate
the oven approximately 10 minutes before the
end of the baking time and then use the residual
heat.
When you cook frozen food, the trays in the
oven can twist during baking. When the trays
become cold again, the distortions are gone.
Tips on baking
Baking results Possible cause Remedy
The bottom of the cake is not
browned sufficiently.
The shelf position is incorrect. Put the cake on a lower shelf.
The cake sinks and becomes soggy,
lumpy or streaky.
The oven temperature is too high. The next time you bake, set a
slightly lower oven temperature.
The cake sinks and becomes soggy,
lumpy or streaky.
The baking time is too short.
Set a longer baking time. You can-
not decrease baking times by
setting higher temperatures.
The cake sinks and becomes soggy,
lumpy or streaky.
There is too much liquid in the mix-
ture.
Use less liquid. Be careful with mix-
ing 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 high-
er oven temperature.
Oven User Manual18