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Cooking on more than one oven level
Food
Ready-to-bake baguettes (40 - 50
g)
Ready-to-bake baguettes,
frozen (40 - 50 g)
Slice the roasts before you heat them up.
The data in the table is for guidance only.
The data depends on the size and
amount of food.
11.4 Baking
General instructions
• Your new appliance may bake or roast
differently to the appliance you had be-
fore. Adapt your usual settings (temper-
ature, cooking times) and shelf posi-
tions to the values in the tables.
• With longer baking times, the appliance
can be switched off about 10 minutes
before the end of baking time, to use
the residual heat.
When you use frozen food, the trays
in the appliance can twist during bak-
ing. When the trays get cold again,
the distortion will be gone.
11.5 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.
The cake sinks and be-
comes soggy, lumpy or
streaky.
Quarter Steam Cooking
(Max. amount of water 250 ml)
Temperature
(°C)
200
200
How to use the Baking Tables
• We recommend to use the lower tem-
perature the first time.
• If you cannot find the settings for a spe-
cial recipe, look for the one that is al-
most the same.
• Baking time can be extended by 10 -
15 minutes, if you bake cakes on more
than one level.
• Cakes and pastries at different heights
do not always brown equally at first. If
this occurs, do not change the temper-
ature setting. The differences equalize
during the baking procedure.
• Unless otherwise stated, the values in
the tables assume that the appliance is
cold when the cooking starts.
Possible cause
The shelf position is in-
correct.
The oven temperature is
too high.
The baking time is too
short.
There is too much liquid
in the mixture.
ENGLISH
Time
Shelf posi-
(min)
tion
10 - 15
3
10 - 15
3
Remedy
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 mixing times, espe-
cially if you use a mixing
machine.
21
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