EN / 29
create a risk of burns and affect the quality
of your baking. Use the greaseproof paper
you will use in the temperature range spe-
cified.
• For good baking performance, place your
food on the recommended correct shelf.
Do not change the shelf position during
baking.
6.1.1
Pastries and oven food
General Information
• We recommend using the accessories of
the product for a good cooking perform-
ance. If you will use an external cookware,
prefer dark, non-sticking and heat resist-
ant ware.
• If preheating is recommended in the cook-
ing table, be sure to put your food in the
oven after preheating.
• If you will cook by using cookware on the
wire grill, place it in the middle of the wire
grill, not near the back wall.
• All materials used in making pastry should
be fresh and at room temperature.
• The cooking status of the foods may vary
depending on the amount of food and the
size of the cookware.
• Metal, ceramic and glass moulds extend
the cooking time and the bottom surfaces
of pastry foods do not brown evenly.
• If you are using baking paper, a small
browning can be observed on the bottom
surface of the food. In this situation, you
may have to extend your cooking period
by approximately 10 minutes.
• The values specified in the cooking tables
are determined as a result of the tests car-
ried out in our laboratories. Values suitable
for you may differ from these values.
• Place your food on the appropriate shelf
recommended in the cooking table. Refer
to the bottom shelf of the oven as shelf 1.
Tips for baking cakes
• If the cake is too dry, increase the temper-
ature by 10°C and shorten the baking
time.
• If the cake is moist, use a small amount of
liquid or reduce the temperature by 10°C.
• If the top of the cake is burnt, put it on the
lower shelf, lower the temperature and in-
crease the baking time.
• If the inside of the cake is cooked well, but
outside is sticky, use less liquid, decrease
the temperature and increase the cooking
time.
Hints for pastry
• If the pastry is too dry, increase the tem-
perature by 10 °C and shorten the cooking
time. Wet the dough sheets with a sauce
consisting of milk, oil, egg and yoghurt
mixture.
• If the pastry is getting cooked slowly,
make sure that the thickness of the pastry
you have prepared does not overflow the
tray.
• If the pastry is browned on the surface but
the bottom is not cooked, make sure that
the amount of sauce you will use for the
pastry is not too much at the bottom of
the pastry. For an even browning, try to
spread the sauce evenly between the
dough sheets and the pastry.
• Bake your pastry in the position and tem-
perature appropriate to the cooking table.
If the bottom is still not browned enough,
place it on a bottom shelf for the next
cooking.
Cooking table for pastries and oven foods
Suggestions for baking with a single tray
Food
Accessory to be
used
Operating func-
tion
Shelf position
Temperature (°C) Baking time
(min) (approx.)
Cake on the tray
Standard tray *
Top+Bottom Heat 3
180
30 … 40
Cake in the mould
Cake mould on
wire grill **
Fan Heating
2
180
30 … 40
Small cakes
Standard tray *
Top+Bottom Heat 3
160
25 … 35
Small cakes
Standard tray *
Fan Heating
3
150
25 … 35
EN
IT
