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Main oven
The main oven is particularly suitable for cooking larger
quantities of food.
Baking
General instructions
• Your new oven may bake or roast differently to the ap-
pliance 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.
When you use frozen food, the trays in the oven can twist
during baking. When the trays get cold again, the distor-
tion 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 differences equalize during the
baking procedure.
Tips on baking
Baking results Possible cause Remedy
The cake is not browned
sufficiently below
Incorrect oven level Put the cake on a lower oven level
The cake sinks (becomes
soggy, lumpy, streaky)
Oven temperature too high Use a lower setting
The cake sinks (becomes
soggy, lumpy, streaky)
Baking time is too short Set a longer baking time
Do not set higher temperatures to decrease baking
times
The cake sinks (becomes
soggy, lumpy, streaky)
Too much liquid in the mixture Use less liquid. Look at the mixing times, specially
when you use mixing machines
Cake is too dry Oven temperature too low Set a higher oven temperature
Cake is too dry Baking time too long Set a shorter baking time
Cake does not brown
equally
Oven temperature too high and
baking time too short
Set a lower oven temperature and a longer baking
time
Cake does not brown
equally
No equal mixture Put the mixture equally on the baking tray
Cake does not cook in the
baking time set
Temperature too low Use a slightly higher oven temperature setting
Top oven
Baking
Shelf Positions are not critical but ensure that oven
shelves are evenly spaced when more than one is
used (e.g. shelf positions 1 and 3)
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