Hints and tips
Warning! Refer to Safety
chapters.
The temperature and baking times
in the tables are guidelines only.
They depend on the recipes and
the quality and quantity of the
ingredients used.
Double oven
Top oven
The top oven is the smaller of the two ovens. It
has 4 shelf positions. Use it to cook smaller
quantities of food. It gives especially good results
when used to cook fruitcakes, sweets and
savoury flans or quiche.
Main oven
The main oven is the bigger of the two ovens. It
is particularly suitable for cooking larger
quantities of food.
Baking
• Your oven may bake or roast differently to the
oven 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.
Tips on baking
Baking results
Possible cause
Remedy
The bottom of the cake is not
browned sufficiently.
The shelf position is incorrect.
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 cake sinks and becomes soggy,
lumpy or streaky.
The baking time is too short.
Set a longer baking time.
You can-
not decrease baking times by
setting higher temperatures.
The cake sinks and becomes soggy,
lumpy or streaky.
There is too much liquid in the mix-
ture.
Use less liquid. Be careful with mix-
ing times, especially if you use a
mixing machine.
Built-In Double Oven User Manual
21
