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Instructions and Installation
• If preheating is recommended
in the cooking table, be sure to
put your food in the oven after
preheating.
• If you are going to cook 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
products 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 surface of pastry
foods do not brown evenly.
• If you use cooking paper during
cooking, a little browning may
be observed on the bottom
surface of the food. In this case,
you may need to extend your
cooking time about 10 minutes.
• The values specified in the
cooking tables are determined
as a result of the tests carried
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 temperature 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 increase
the baking time.
• If it is cooked well inside but the
outside is sticky, use a smaller
amount of liquid, reduce the
temperature and increase the
cooking time.
Tips for cooking pastries
• If the pastry is too dry, increase
the temperature 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 temperature appropriate
to the cooking table. If the
bottom is still not browned
enough, place it on a bottom
shelf for the next cooking.
