Food
Temperature (°C)
Time (min)
Shelf position
Ready-to-bake rolls 200
15 - 20
2
Ready-to-bake ba‐
guettes 40 - 50 g
200
15 - 20
2
Ready-to-bake ba‐
guettes 40 - 50 g,
frozen
200
25 - 35
2
11.5 Steam Regenerating
Food
Temperature (°C)
Time (min)
1)
Shelf position
One-plate
dishes
120 - 130
15 - 20
2
Pasta
120 - 130
15 - 20
2
Rice
120 - 130
15 - 20
2
Dumplings
120 - 130
15 - 20
2
1) The times are for guidance only.
11.6 Baking
• Use the lower temperature the first
time.
• 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.
There is no need to change the
temperature setting if an unequal
browning occurs. The differences
equalize during baking.
• Trays in the oven can twist during
baking. When the trays become cold
again, the distortions disappear.
11.7 Tips on baking
Baking results
Possible cause
Remedy
The bottom of the cake
is not browned suffi‐
ciently.
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 temperature.
The baking time is too
short.
Set a longer baking time. You
cannot decrease baking times
by setting higher temperatures.
There is too much liquid in
the mixture.
Use less liquid. Be careful with
mixing times, especially if you
use a mixing machine.
ENGLISH
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