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FOOD REGEN-
ERATION (min)
Bread rolls 10 - 20
Bread 15 - 25
Focaccia 15 - 25
Meat 15 - 25
Pasta 15 - 25
Pizza 15 - 25
Rice 15 - 25
Vegetables 15 - 25
Use 200 ml of water.
Use a glass baking dish.
ROAST-
ING (°C) (min)
Roast beef 200 50 - 60
ROAST-
ING (°C) (min)
Chicken 210 60 - 80
Roast pork 180 65 - 80
10.4 Baking
For the first baking, use the lower
temperature.
You can extend the baking time 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 distort during
baking. When the trays are cold again,
the distortions disappear.
10.5 Tips on baking
Baking results Possible cause Remedy
The bottom of the cake
is not baked sufficiently.
The shelf position is incor-
rect.
Put the cake on a lower shelf.
The cake sinks and be-
comes soggy or streaky.
The oven temperature is
too high.
Next time set slightly lower oven
temperature.
The oven temperature is
too high and the baking
time is too short.
Next time set a longer baking
time and lower oven temperature.
The cake is too dry. The oven temperature is
too low.
Next time set higher oven tem-
perature.
The baking time is too long. Next time set shorter baking time.
The cake bakes uneven-
ly.
The oven temperature is
too high and the baking
time is too short.
Next time set a longer baking
time and lower oven temperature.
The cake batter is not even-
ly distributed.
Next time spread the cake batter
evenly on the baking tray.
ENGLISH 21
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