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Tips on baking
Bread and Rolls
Your appliance offers you a range of heating methods for
baking bread and rolls. You can find the ideal settings for
many dishes in the settings tables.
Also refer to the notes in the section on allowing dough
to rise.
Only use original accessories supplied with your
appliance. These have been tailored to the cooking
compartment and operating modes of your appliance.
Rack positions
Use the indicated rack positions.
Baking on one rack
When baking on one rack, use the following rack
positions:
▯ Tall baked items: rack position 2
▯ Flat baked items: rack position 3
If you are using Convection Multi-Rack as the heating
mode, you can choose between rack positions 1, 2,
3and 4.
Baking on two racks
Use Convection Multi-Rack. Baked items that are placed
into the oven on two racks at the same time will not
necessarily be ready at the same time.
Baking tins/dishes on the wire rack:
▯ First wire rack: rack position 3
▯ Second wire rack: rack position 1
Position baking tins/dishes next to one another or offset
and vertically stacked in the cooking compartment.
You want to find out whether
the cake is completely
cooked in the middle.
Push a toothpick into the highest point on the cake. If the toothpick comes out clean
with no dough residue, the cake is ready.
The cake collapses. Next time, use less liquid. Alternatively, set the temperature to be 50° F (10°C) lower
and extend the baking time. Adhere to the specified ingredients and preparation
instructions in the recipe.
The cake has risen in the
middle but is lower around
the edge.
Only grease the base of the springform cake pan. After baking, loosen the cake care-
fully with a knife.
The fruit juice overflows. Next time, line the baking sheet with aluminum foil.
Small baked items stick to
one another during baking.
There should be a gap of approx. 1 inch (2 cm) around each item. This gives enough
space for the baked items to expand well and brown on all sides.
The cake is too dry. Set the temperature 50° F (10°C) higher and shorten the baking time.
The cake is generally too light
in color.
If the rack position and the cookware are correct, then you should increase the tem-
perature if necessary or extend the baking time.
The cake is too light on top,
and too dark underneath.
Bake the cake one rack level higher in the oven the next time.
The cake is too dark on top,
and too light underneath.
Bake the cake one rack level lower in the oven the next time. Select a lower tempera-
ture and extend the baking time.
Cakes baked in a tray or tin
are too brown at the back.
Place the baking tray in the middle of the accessories, not directly against the back
wall.
The whole cake is too dark. Select a lower temperature next time and extend the baking time if necessary.
The cake is unevenly
browned.
Select a slightly lower temperature.
Protruding greaseproof paper can affect the air circulation. Always cut greaseproof
paper to size.
Ensure that the baking tin does not stand directly in front of the openings in the cook-
ing compartment back wall.
When baking small items, you should use similar sizes and thicknesses wherever pos-
sible.
You were baking on several
levels. The items on the top
rack are darker than those on
the lower rack.
Always select Convection Multi-Rack when baking on several levels. Baked items that
are placed into the oven on trays or in baking tins/dishes at the same time will not
necessarily be ready at the same time.
The cake looks good, but is
not cooked properly in the
middle.
Use a lower temperature and bake slightly longer; if necessary, add slightly less liquid.
For cakes with a moist topping, bake the base first. Sprinkle it with almonds or flour
and then place the topping on top.
The cake cannot be turned
out of the dish when it is
turned upside down.
Allow the cake to cool down for 5to 10minutes after baking. If it still sticks, carefully
loosen the cake around the edges again using a knife. Turn the cake pan upside
down again and cover it several times with a cold, wet cloth. Next time, grease the
baking tin/dish and sprinkle with flour.
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