Siemens HB90054 Instruction Manual page 22

The cake will not come out
when tipped upside down.
You have measured the
oven temperature using
your own thermometer and
find that the values deviate.
The pastry is unevenly
browned.
The fruit cake is too light at
the bottom. The fruit juice
flows over.
You were baking on several
levels. The food on the top
baking tray is darker than
that on the bottom baking
tray.
Condensation is formed
when baking moist cakes.
22
Once baked, allow the cake to cool for 5 to 10 min
utes, as it will then be easier to remove from the tin. If
it still cannot be removed, carefully loosen the edge
using a knife. Turn the cake upside down again and
cover the tin several times with a cold, damp cloth.
Next time, grease the tin more intensely and sprinkle
some breadcrumbs into the tin.
The oven temperature is measured by the manufac
turer by means of a test shelf placed in the middle of
the oven. The measured value depends very much on
the bakeware and accessories being used, meaning
that any measurements carried out by yourself will
produce different results.
Select a slightly lower temperature to ensure that the
pastry is baked more evenly. Sensitive pastry should
be baked on one level using Conventional heat.
Baking paper that protrudes over the food can affect
the air circulation. For this reason, always cut the
baking paper to fit the baking tray.
Use the deeper universal pan next time.
Always use Hot air when baking on several levels.
Baking tray that are placed in the oven at the same
time will not necessarily be ready at the same time.
Allow the food on the baking tray at the bottom of the
oven to bake for 5 or 10 minutes longer at the end or,
alternatively, put it in the oven earlier.
Baking may result in the formation of water vapour
which escapes from above the door. The water
vapour may settle on the control panel or the front of
the surrounding furniture, where it will drip off as
condensation. This is a normal physical process.