Roasting
Food
Water in the
cavity em-
bossment
(ml)
Tempera-
ture (°C)
Time (min)
Shelf po-
sition
Comments
Roast pork
200
180
65 - 80
2
Glass baking dish
Roast beef
200
200
50 - 60
2
Glass baking dish
Chicken
200
210
60 - 80
2
Glass baking dish
9.3
Baking
• Your oven may bake or roast
differently to the appliance you had
before. Adapt your usual settings
such as temperature, cooking time
and shelf position to the values in the
tables.
• Use the lower temperature the first
time.
• If you cannot find the settings for a
special recipe, look for the similar
one.
• 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
at first. If this occurs, do not change
the temperature setting. The
differences equalize during the
baking procedure.
• Trays in the oven can twist during
baking. When the trays become cold
again, the distortions disappear.
9.4
Tips on baking
Baking results
Possible cause
Remedy
The bottom of the cake is
not browned sufficiently.
The shelf position is incor-
rect.
Put the cake on a lower
shelf.
The cake sinks and becomes
soggy, lumpy or streaky.
The oven temperature is too
high.
The next time you bake, set
a slightly lower oven temper-
ature.
The cake sinks and becomes
soggy, lumpy or streaky.
The baking time is too short. Set a longer baking time.
You cannot decrease bak-
ing times by setting higher
temperatures.
The cake sinks and becomes
soggy, lumpy or streaky.
There is too much liquid in
the mixture.
Use less liquid. Be careful
with mixing times, especially
if you use a mixing machine.
The cake is too dry.
The oven temperature is too
low.
The next time you bake, set
a higher oven temperature.
The cake is too dry.
The baking time is too long. The next time you bake, set
a shorter baking time.
The cake browns unevenly.
The oven temperature is too
high and the baking time is
too short.
Set a lower oven tempera-
ture and a longer baking
time.
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