Siemens HL 62054 Instruction Manual page 31

The cake will not come out
when tipped upside down.
You have measured the
oven temperature using
your own thermometer and
find that the values deviate.
The pastry is unevenly
browned.
The fruit cake is too light
on the bottom. The fruit
juice flows over.
You were baking on several
levels. The food on the top
baking tray is darker than
that on the bottom baking
tray.
Condensation occurs when
baking wetter cake
mixtures.
Once baked, allow the cake to cool for 5 to 10 min
utes, as it will then be easier to remove from the tin. If
it still cannot be removed, carefully loosen the edge
using a knife. Turn the cake upside down again and
cover the tin several times with a cold, damp cloth.
Next time, grease the tin more intensely and sprinkle
some breadcrumbs into the tin.
The oven temperature is measured by the manufac
turer by means of a test shelf placed in the middle of
the oven. The measured value depends very much on
the bakeware and accessories being used, meaning
that any measurements carried out by yourself will
produce different results.
Select a slightly lower temperature to ensure that the
pastry is baked more evenly. Sensitive pastry should
be baked using top and bottom heat and on one level.
Baking paper that protrudes over the food can in
fluence the air circulation. For this reason, always cut
the baking paper to fit the baking tray.
Use the deeper universal pan next time.
Always use 3D hot air h when baking on several le
vels. Cakes that are inserted at the same time will not
necessarily be ready at the same time. Allow the cake
at the bottom of the oven to bake for 5 or 10 minutes
longer at the end or, alternatively, put it in the oven
earlier.
Steam may be produced during baking, most esca
pes through the steam outlet, some may condense on
the cool control panel front or the surrounding cabi
nets where it will drip off. This
will be dependent on the physical conditions.
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