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1. Put the trivet into the deep pan so that the
supports of the wire shelf point down.
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.
Always preheat an empty oven at the
temperature required for the food for
20 minutes before you start cooking.
TOP OVEN
The top oven is the smaller of the two ovens. It has
3 shelf positions. Use it to cook smaller quantities
of food. It gives especially good results when used
to cook fruitcakes, sweets and savoury flants or
quiche.
TIPS ON BAKING
Baking results
The bottom of the cake is
not browned sufficiently.
The cake sinks and be-
comes soggy, lumpy or
streaky.
Possible cause
The shelf position is incorrect.
The oven temperature is too
high.
The baking time is too short.
There is too much liquid in the
mixture.
2. Put the deep pan into the oven on the
necessary shelf position.
MAIN OVEN
The main oven is particularly suitable for cooking
larger quantities of food.
BAKING
•
Use the lower temperature the first time.
•
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. There is no need to
change the temperature setting if an unequal
browning occurs. The differences equalize
during baking.
•
Trays in the oven can twist during baking. When
the trays become cold again, the distortions
disappear.
Put the cake on a lower shelf.
The next time you bake, set a slightly
lower oven temperature.
Set a longer baking time. You cannot
decrease baking times by setting
higher temperatures.
Use less liquid. Be careful with mix-
ing times, especially if you use a mix-
ing machine.
Remedy
11
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