Oven - Helpful hints and tips
Warning! Refer to the Safety chapters.
The temperature and baking times in the
tables are guidelines only. They depend on
the recipes, quality and quantity of the ingredi-
Caution! Use a deep baking tray for very
moist cakes. Fruit juices can cause
permanent stains on the enamel.
• Your new oven may bake or roast differently
to the appliance you had before. Adapt your
usual settings (temperature, cooking times)
and shelf levels to the values in the tables.
• With longer baking times, the oven can be
switched off about 10 minutes before the
end of baking time, to use the residual heat.
The appliance is OFF.
Use this function to light up the oven interior.
To roast or roast and bake the food that requires the same cooking
temperature, using more than one shelf, without flavour transfer-
To bake and roast on one oven level.
To bake cakes with crispy or crusty bases and to preserve food.
To defrost frozen food.
To grill flat food in the middle of the grill and to toast.
To grill flat food in large quantities and to toast.
To roast larger joints of meat or poultry on one level. Also to grati-
nate and brown.
When you use frozen food, the trays in
the oven can twist during baking. When
the trays get cold again, the distortion
will be gone.
How to use the Baking Tables
• We recommend to use the lower tempera-
ture the first time.
• If you cannot find the settings for a special
recipe, look for the one that is almost the
• Baking time can be extended by 10-15 mi-
nutes, if you bake cakes on more than one
• Cakes and pastries at different heights do
not always brown equally at first. If this oc-
curs, do not change the temperature setting.
The differences equalize during the baking