Baking results
Possible cause
Remedy
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 temperature
and a longer baking time.
The cake browns unevenly.
The mixture is unevenly distrib-
uted.
Spread the mixture evenly on
the baking tray.
The cake is not ready in the
baking time given.
The oven temperature is too
low.
The next time you bake set a
slightly higher oven tempera-
ture.
Bakes and gratins
Dish
Oven function
Shelf position
Temperature °C
Time in min.
Pasta bake
Conventional
Cooking
1
180
-
200
45
-
60
Lasagne
Conventional
Cooking
1
180
-
200
25
-
40
Vegetables au
gratin
1)
Turbo Grilling or
True Fan Cooking
1
160
-
170
15
-
30
Baguettes topped
with melted
cheese
Turbo Grilling or
True Fan Cooking
1
160
-
170
15
-
30
Sweet bakes
Conventional
Cooking
1
180
-
200
40
-
60
Fish bakes
Conventional
Cooking
1
180
-
200
30
-
60
Stuffed vegeta-
bles
Turbo Grilling or
True Fan Cooking
1
160
-
170
30
-
60
1) Pre
-
heat the oven
Roasting
Roasting dishes
• Use heat
-
resistant ovenware to roast (please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the deep pan (if present) or on the wire
shelf above the deep pan.
• Roast lean meats in a roasting tin with a lid. This will keep the meat more succulent.
• All types of meat, that can be browned or have crackling, can be roasted in the roasting
tin without the lid.
Helpful hints and tips
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