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en How it works
Food
Plaited loaf with 500 g flour Glass tray
Stollen with 500 g flour
Pizza
Yeast bread, 1 kg
Nut cake
Fruit tart or cheesecake
with shortcrust pastry
Fruit pie, delicate with
sponge
Savoury bakes, e.g. quiche
or onion tart
1
Allow cakes to cool in the oven for approx. 20 minutes.
Small baked items
Food
Biscuits
Meringues
Macaroons
Puff pastry
Bread rolls, e.g. rye bread rolls
Tips for next time you bake
If something goes wrong when baking, you can find
some tips here.
Issue
Your cake collapses.
Your cake is too dry.
Your cake is generally too
light in colour.
Your whole cake is too
dark.
Your cake is too light on
top and too dark under-
neath.
32
Cookware
Glass tray
Glass tray
Glass tray
Springform tin
Springform tin
Springform cake tin
or ring cake tin
Springform cake tin
or quiche tin
Cookware
Glass tray
Glass tray
Glass tray
Glass tray
Glass tray
Tip
¡ Note the ingredients
and preparation in-
structions that are
given in the recipe.
¡ Use less liquid.
Or:
¡ Reduce the baking
temperature by 10 °C
and increase the bak-
ing time.
Increase the baking tem-
perature by 10 °C and
shorten the baking time.
¡ Check the shelf posi-
tion and accessory.
¡ Increase the baking
temperature by 10 °C.
Or:
¡ Increase the baking
time.
Reduce the baking tem-
perature and increase the
baking time.
Place the cake one level
higher in the cooking
compartment.
Posi-
Mi-
Type of
tion
crowave
heating
output
setting
2
2
2
2
1
90 W
2
360 W
1
90 W
2
90 W
Position
Type of
heating
2
2
2
2
2
Issue
Your cake is too dark on
top and too light under-
neath.
Your cake is unevenly
browned.
Your cake is cooked on
the outside but is not fully
baked through on the in-
side.
Temperature
Duration
160 – 170 °C
30 – 40 mins
170 – 180 °C
60 – 70 mins
200 – 210 °C
30 – 40 mins
180 – 190 °C
50 – 60 mins
170 – 180 °C
30 – 35 mins
150 – 160 °C
40 – 50 mins
170 – 190 °C
30 – 45 mins
160 – 180 °C
50 – 70 mins
Temperature
Duration
150 – 170 °C
20 – 35 mins
110 °C
90 – 120 mins
110 °C
35 – 45 mins
180 – 200 °C
35 – 45 mins
180 – 200 °C
25 – 45 mins
Tip
¡ Place the cake one
level lower in the cook-
ing compartment.
¡ Reduce the baking
temperature and in-
crease the baking time
¡ Reduce the baking
temperature.
¡ Cut the greaseproof
paper to a suitable
size.
¡ Position the baking tin
in the centre.
¡ Shape small baked
goods to be the same
size and thickness.
¡ Reduce the baking
temperature and in-
crease the baking
time.
¡ Add less liquid.
For cakes with a moist
topping:
¡ Pre-bake the base.
¡ Sprinkle the baked
base with almonds or
breadcrumbs.
¡ Place the topping on
the base.
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