Food
Temperature (°C)
Time (min)
Shelf position
Pasta bake
180
35 - 45
2
Lasagne
180
45 - 50
2
Misc. types of
bread (500 - 1000
g)
180 - 190
50 - 60
2
Rolls (40 - 60 g)
210 - 220
20 - 25
3
Ready-to-bake rolls
(30 - 40 g)
220
10 - 15
3
Ready-to-bake
rolls, frozen (30 - 40
g)
220
10 - 15
3
Ready-to-bake ba‐
guettes (40 - 50 g)
200
10 - 15
3
Ready-to-bake ba‐
guettes, frozen (40
- 50 g)
200
10 - 15
3
12.7 Baking
• Your oven may bake or roast
differently to the appliance you had
before. Adapt your usual settings
(temperature, cooking times) and
shelf positions to the values in the
tables.
• The manufacturer recommends that
you use the lower temperature the
first time.
• If you cannot find the settings for a
special recipe, look for the one that is
almost the same.
• 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.
• With longer baking times, you can
deactivate the oven approximately 10
minutes before the end of the baking
time and then use the residual heat.
When you cook frozen food, the trays in
the oven can twist during baking. When
the trays become cold again, the
distortions are gone.
12.8 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 be‐
comes soggy, lumpy or
streaky.
The oven temperature is
too high.
The next time you bake,
set a slightly lower oven
temperature.
ENGLISH
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