Helpful hints and tips
Warning! Refer to "Safety information" chapter.
The temperature and baking times in the tables are
guidelines only. They depend on the recipes, quality
and quantity of the ingredients used.
Caution! Use a deep baking tray for very moist
cakes. Fruit juices can cause permanent stains on
the enamel.
Top oven
The top oven is the smaller of the two ovens. It has 6 shelf
levels. Use is to cook smaller quantities of food. It gives
especially good results when used to cook fruitcakes,
sweets and savoury flants or quiche.
Main oven
The main oven is particularly suitable for cooking larger
quantities of food.
Baking
General instructions
• Your new oven may bake or roast differently to the ap-
pliance you had before. Adapt your usual settings
(temperature, cooking times) and shelf levels to the
values in the tables.
• With longer baking times, the oven can be switched off
about 10 minutes before the end of baking time, to use
the residual heat.
When you use frozen food, the trays in the oven can twist
during baking. When the trays get cold again, the distor-
tion will be gone.
How to use the Baking Tables
• We recommend to 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.
• Baking time can be extended by 10-15 minutes, if you
bake cakes on more than one level.
• 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.
Tips on baking
Baking results
Possible cause
Remedy
The cake is not browned
sufficiently below
Incorrect oven level
Put the cake on a lower oven level
The cake sinks (becomes
soggy, lumpy, streaky)
Oven temperature too high
Use a lower setting
The cake sinks (becomes
soggy, lumpy, streaky)
Baking time is too short
Set a longer baking time
Do not set higher temperatures to decrease baking
times
The cake sinks (becomes
soggy, lumpy, streaky)
Too much liquid in the mixture
Use less liquid. Look at the mixing times, specially
when you use mixing machines
Cake is too dry
Oven temperature too low
Set a higher oven temperature
Cake is too dry
Baking time too long
Set a shorter baking time
Cake does not brown
equally
Oven temperature too high and
baking time too short
Set a lower oven temperature and a longer baking
time
Cake does not brown
equally
No equal mixture
Put the mixture equally on the baking tray
8
www.zanussi.com
