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10. HINTS AND TIPS
Refer to Safety chapters.
10.1 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.
10.2 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.
10.3 Tips on baking
Baking results Possible cause Remedy
The bottom of the cake is not
baked sufficiently.
The shelf position is incorrect. Put the cake on a lower shelf.
The cake sinks and becomes
soggy or streaky.
The oven temperature is too high. Next time set slightly lower oven tempera‐
ture.
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 temperature.
The baking time is too long. Next time set shorter baking time.
The cake bakes unevenly. 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 evenly dis‐
tributed.
Next time spread the cake batter evenly on
the baking tray.
The cake is not ready in the
baking time specified in a rec‐
ipe.
The oven temperature is too low. Next time set a slightly higher oven tem‐
perature.
10.4 Baking
To bake in the top oven use the function:
Conventional Cooking.
Top oven
Food Temperature (°C) Time (min) Shelf position
Biscuits 170 - 190 10 - 20 2
ENGLISH 13
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