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BAKING IN THE OVEN
Baking pastry
Most appropriate position for baking is the
hot air.
Warning!
The baking parameters given in Tables
are approximate and can be corrected
based on your own experience and
cooking preferences;
In case you may not find any particular
type of cake in the tables, use the
information available for the next most
similar type of cake.
Baking with upper and lower
elements
Use only a single guide level.
This baking position is especially
suitable for baking dry pastry, bread and
teacakes. Use dark baking pans. Light
pans reflect heat and pastry is not
adequately browned.
Always place baking pans on the grid
rack. Remove the grid only if baking in
the flat biscuit tray, supplied with the
appliance.
Preheating shortens the baking time. Do
not put the cake in the oven until proper
temperature is obtained.
Baking tips
Is cake baked?
Pierce the cake with a wooden skewer at the
thickest part, if the dough does not stick to
it, the cake is bake. You may switch off
the oven and use the remaining heat.
Cake has fallen
Check the recipe. Use less liquid next time.
Follow the mixing times, especially when
using electric kitchen mixers.
Cake is too light on the bottom
Use dark baking pan next time, or place
the pan one level lower, or switch on the
lower heater a while before the
completion.
Cheese cake is undercooked
Next time reduce the baking temperature
and extend the baking time.
Warnings regarding the baking
tables
The tables indicate the temperature
range. Always select lower temperature
first. You may always increase the
temperature in case pastry needs more
baking.
Baking times are indicative only.
The asterix indicates that the oven
requires preheating.
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