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Baking tips
You want to find out whether the baked item
is completely cooked in the middle.
The baked item collapses.
The baked item has risen in the middle but is
lower around the edge.
The fruit juice overflows.
Small baked items stick to one another dur-
ing baking.
The baked item is too dry.
The baked item is too light in colour overall. If the shelf position and the accessories are correct, then you should increase the temperature if neces-
The baked item is too light on top, and too
dark underneath.
The baked item is too dark on top, and too
light underneath.
The baked item is too dark in a tin or loaf tin. Place the baking tray in the middle of the accessory, not directly against the back wall.
The baked item is too dark in colour overall. Select a lower temperature next time and extend the baking time if necessary.
The baked item is unevenly browned.
You were baking on several levels. The items
on the top baking tray are darker than those
on the lower baking tray.
The baked item looks good, but is not
cooked properly in the middle.
The baked item cannot be turned out of the
dish when it is turned upside down.
Bakes and gratins
Your appliance offers a range of heating functions for
cooking bakes. The settings tables list the optimal
settings for a wide range of dishes.
How well cooked a bake is will depend on the size of
the cookware and the shelf position of the bake.
Use wide, shallow cookware for bakes and gratins.
Food takes longer to cook in deep, narrow cookware
and it browns more on top.
Dish
Bake, savoury, cooked ingredients
Bake, sweet
Potato gratin, raw ingredients, 4 cm deep
Potato gratin, raw ingredients, 4 cm deep, 2 levels
Push a cocktail stick into the highest point on the baked item. If the cocktail stick comes out clean with
no dough residue, the baked item is ready.
Next time, use less liquid. Alternatively, set the temperature 10 °C lower and extend the baking time.
Adhere to the specified ingredients and preparation instructions in the recipe.
Only grease the base of the springform cake tin. After baking, loosen the baked item carefully with a
knife.
Next time, use the universal pan.
There should be a gap of approx. 2 cm around each item. This gives enough space for the baked items
to expand well and brown on all sides.
Set the temperature 10 °C higher and shorten the baking time.
sary or extend the baking time.
Bake the cake one level higher in the oven the next time.
Bake the cake one level lower in the oven the next time. Select a lower temperature and extend the bak-
ing time.
Select a slightly lower temperature.
Protruding greaseproof paper can affect the air circulation. Always cut greaseproof paper to size.
Ensure that the baking tin does not stand directly in front of the openings in the cooking compartment
back wall.
When baking small items, you should use similar sizes and thicknesses wherever possible.
Always select hot air when baking on several levels. Baked items that are placed into the oven on trays
or in baking tins at the same time will not necessarily be ready at the same time.
Use a lower temperature and bake slightly longer; if necessary, add slightly less liquid. For baked items
with a moist topping, bake the base first. Sprinkle it with almonds or breadcrumbs and then place the
topping on top.
Allow the baked item to cool down for 5 to 10 minutes after baking. If it still sticks, carefully loosen it
around the edges again using a knife. Turn the baked item upside down again and cover it several
times with a cold, wet cloth. Next time, grease the baking tin and sprinkle with breadcrumbs.
Accessories/cookware Shelf posi-
Ovenproof dish
Ovenproof dish
Ovenproof dish
Ovenproof dish
Tested for you in our cooking studio
Always use the shelf positions indicated.
You can cook food on one level in baking tins/dishes or
in the universal pan.
Baking tins/dishes on the wire rack: Position 2
■
Universal pan, position 3
■
You can cut energy use by cooking different items at
the same time. Position baking tins/dishes next to one
another in the cooking compartment.
Heating
tion
function
2
%
2
%
2
:
3+1
:
Temperature in
Cooking time
°C
in mins
200-220
30-60
180-200
50-60
150-170
60-80
150-160
70-80
en
31
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