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32
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Food
Potato gratin
Pasta bake
Lasagne
Misc. types of bread
500 - 1000 g
Rolls 40 - 60 g
Ready-to-bake rolls
Ready-to-bake ba-
guettes 40 - 50 g
Ready-to-bake ba-
guettes 40 - 50 g,
frozen
11.14 Baking
• Your oven can 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.
11.15 Tips on baking
Baking results
The bottom of the cake is
not browned sufficiently.
The cake sinks and be-
comes soggy, lumpy or
streaky.
The cake sinks and be-
comes soggy, lumpy or
streaky.
Temperature (°C)
160 - 170
190
180
180 - 190
180 - 210
200
200
200
Possible cause
The shelf position is incor-
rect.
The oven temperature is too
high.
The baking time is too
short.
Time (min)
50 - 60
40 - 50
45 - 55
45 - 50
30 - 40
20 - 30
20 - 30
25 - 35
• 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.
Remedy
Put the cake on a lower
shelf.
The next time you bake, set
a slightly lower oven tem-
perature.
Set a longer baking time.
You cannot decrease
baking times by setting
higher temperatures.
Shelf position
2
2
2
2
2
2
2
2
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