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DOUBLE OVEN
Top oven
The top oven is the smaller of the two ovens. It has
4 shelf positions. Use it to cook smaller quantities
of food. It gives especially good results when used
to cook fruitcakes, sweets and savoury flans or
quiche.
Main oven
The main oven is the bigger of the two ovens. It is
particularly suitable for cooking larger quantities of
food.
BAKING
• Use the lower temperature the first time.
• You can extend baking times by 10 – 15
minutes if you bake cakes on more than one
shelf position.
• Cakes and pastries at different heights do not
always brown equally. There is no need to
change the temperature setting if an unequal
browning occurs. The differences equalize
during baking.
• Trays in the oven can twist during baking. When
the trays become cold again, the distortions
disappear.
TIPS ON BAKING
Baking results Possible cause Remedy
The bottom of the cake is
not browned sufficiently.
The shelf position is incorrect. Put the cake on a lower shelf.
The cake sinks and be-
comes soggy, lumpy or
streaky.
The oven temperature is too
high.
The next time you bake, set a slightly
lower oven temperature.
The baking time is too short. Set a longer baking time. You cannot
decrease baking times by setting
higher temperatures.
There is too much liquid in the
mixture.
Use less liquid. Be careful with mix-
ing times, especially if you use a mix-
ing machine.
The cake is too dry. The oven temperature is too
low.
The next time you bake, set a higher
oven temperature.
The baking time is too long. The next time you bake, set a shorter
baking time.
The cake browns uneven-
ly.
The oven temperature is too
high and the baking time is
too short.
Set a lower oven temperature and a
longer baking time.
The mixture is unevenly dis-
tributed.
Spread the mixture evenly on the
baking tray.
The cake is not ready in
the baking time given.
The oven temperature is too
low.
The next time you bake, set a slightly
higher oven temperature.
BAKING
To bake in the top oven use the function
Conventional Cooking.
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