User manual

Baking
• Your oven may bake or roast differently
to the appliance you had before. Adapt
your usual settings such as temperature,
cooking time and shelf position to the
values in the tables.
• Use the lower temperature the first time.
• If you cannot find the settings for a
special recipe, look for the similar one.
• 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.
• Trays in the oven can twist during
baking. When the trays become cold
again, the distortions disappear.
Tips on baking
Baking results Possible cause Remedy
The bottom of the cake is not
browned sufficiently.
The shelf position is incor-
rect.
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 tempera-
ture.
The cake sinks and becomes
soggy, lumpy or streaky.
The baking time is too short. Set a longer baking time.
You cannot decrease bak-
ing times by setting higher
temperatures.
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 dis-
tributed.
Spread the mixture evenly on
the baking tray.
The cake is not ready in the
baking time given.
The oven temperature is too
low.
The next time you bake, set a
slightly higher oven tempera-
ture.
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