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OVEN - 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.
TOP OVEN
The top oven is smaller than the main oven. It has 3
shelf positions. Use it to cook smaller quantities of
food. It is especially good for baking fruitcakes,
cookies, savoury flans or quiche.
MAIN OVEN
The main oven is particularly suitable for cooking
larger quantities of food.
TIPS ON BAKING
Baking results
The bottom of the cake is
not baked sufficiently.
The cake sinks and be-
comes soggy or streaky.
The cake is too dry.
The cake bakes unevenly.
The cake is not ready in
the baking time specified
in a recipe.
BAKING
For the first baking, use the lower temperature.
You can extend the baking time 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. There is no need to change
the temperature setting if an unequal browning
occurs. The differences equalize during baking.
Trays in the oven can distort during baking. When
the trays are cold again, the distortions disappear.
Possible cause
The shelf position is incorrect.
The oven temperature is too
high.
The oven temperature is too
high and the baking time is
too short.
The oven temperature is too
low.
The baking time is too long.
The oven temperature is too
high and the baking time is
too short.
The cake batter is not evenly
distributed.
The oven temperature is too
low.
Remedy
Put the cake on a lower shelf.
Next time set slightly lower oven
temperature.
Next time set a longer baking time
and lower oven temperature.
Next time set higher oven tempera-
ture.
Next time set shorter baking time.
Next time set a longer baking time
and lower oven temperature.
Next time spread the cake batter
evenly on the baking tray.
Next time set a slightly higher oven
temperature.
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