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OVEN - HELPFUL HINTS AND TIPS
WARNING!
Refer to "Safety information"
chapter.
The temperature and baking
times in the tables are guide-
lines only. They depend on the
recipes, quality and quantity of
the ingredients used.
CAUTION!
Use a deep baking tray for very
moist cakes. Fruit juices can
cause permanent stains on the
enamel.
TOP OVEN
The top oven is the smaller of the two
ovens. It has 3 shelf levels. Use is to
cook smaller quantities of food. It gives
especially good results when used to
cook fruitcakes, sweets and savoury
flants or quiche.
MAIN OVEN
The main oven is particularly suitable
for cooking larger quantities of food.
BAKING
General instructions
• Your new oven may bake or roast dif-
ferently to the appliance you had be-
fore. Adapt your usual settings (tem-
perature, 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.
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
temperature the first time.
• If you cannot find the settings for a
special recipe, look for the one that is
almost 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 temperature setting. The differ-
ences equalize during the baking
procedure.
Tips on baking
Baking results Possible cause Remedy
The cake is not
browned suffi-
ciently below
Incorrect oven level Put the cake on a lower oven level
The cake sinks (be-
comes soggy, lum-
py, streaky)
Oven temperature too
high
Use a lower setting
The cake sinks (be-
comes soggy, lum-
py, streaky)
Baking time is too short Set a longer baking time
Do not set higher temperatures
to decrease baking times
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