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en How it works
20
Food Weight in kg Shelf position Type of heating Temperature in
°C
Duration in
mins
Turbot 1.5 2 160
1
45 – 50
Pizza 1 – 1.5 2 250
1
10 – 12
Bread 1 2 180 – 190
1
25 – 30
Focaccia 1 2 180 – 190
1
20 – 25
Bundt cake 1 2 160
1
55 – 60
Fruit pie 1 2 160
1
35 – 40
Cheesecake 1 2 160 – 170
1
45 – 55
Short-crust pastry 1 2 160 – 170
1
35 – 40
Short-crust pastry 1 1 170
1
55
Parfait cake 1.2 2 160
1
55 – 60
Cream puffs 0.7 – 1.2 2 180
1
50 – 60
Sponge cake 1 2 150 – 160
1
55 – 60
Rice pudding 1 2 160
1
55 – 60
Brioche 1 – 1.2 2 160
1
30 – 35
1
Preheat the appliance.
17.4 Tips for next time you bake
If something goes wrong when baking, you can find
some tips here.
Issue Tip
Your cake collapses. ¡ Note the ingredients
and preparation in-
structions that are
given in the recipe.
¡ Use less liquid.
Or:
¡ Reduce the baking
temperature by 10°C
and increase the bak-
ing time.
Your cake is too dry. Increase the baking tem-
perature by 10°C and
shorten the baking time.
Your cake is generally too
light in colour.
¡ Check the shelf posi-
tion and accessory.
¡ Increase the baking
temperature by 10°C.
Or:
¡ Increase the baking
time.
Your whole cake is too
dark.
Reduce the baking tem-
perature and increase the
baking time.
Your cake is too light on
top and too dark under-
neath.
Place the cake one level
higher in the cooking
compartment.
Issue Tip
Your cake is too dark on
top and too light under-
neath.
¡ Place the cake one
level lower in the cook-
ing compartment.
¡ Reduce the baking
temperature and in-
crease the baking time
Your cake is unevenly
browned.
¡ Reduce the baking
temperature.
¡ Cut the greaseproof
paper to a suitable
size.
¡ Position the baking tin
in the centre.
¡ Shape small baked
goods to be the same
size and thickness.
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