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TIPS AND TRICKS
Appliance exterior
Stainless steel front
Is the cake baked
ready?
The cake loses massive
volume during cooling
down after baking
The height of the cake
is in the middle much
higher than at the outer
ring
The cake is too brown
at the top
The cake is too dry
The food is good
looking but the
humidity inside is too
high
The browning is uneven
The cake is less
browned on the bottom
Baking on more than
one level at the same
time: One shelf is darker
than the other.
Condensing water
during baking
Which kind of baking
ware can be used?
Try to use settings of similar recipes first and
optimize the cooking process due to the result.
Put a wooden stick inside the cake about 10 minutes
before the given baking time is reached. If there is
no raw dough at the stick after pulling out, the cake
is ready.
Try to lower the temperature setting by 10°C and
double check the food preparing instructions
regarding the mechanical handling of the dough.
Do not grease the outer ring of the spring form
Use a lower shelf level and or use a lower set
temperature (this may lead to a longer cooking
time)
Use a 10°C higher set temperature (this may lead to
a shorter cooking time)
Use a 10°C lower set temperature (this may lead to a
longer cooking time) and double check the recipe
Use a 10°C lower set temperature (this may lead to a
longer cooking time).
Use the "Top & Bottom Heating" mode on one level.
Choose a level down
Use a fan assisted mode for baking at more than one
level and take out the trays individually when ready.
It is not necessary that all trays are ready at the
same time.
Steam is part of baking and cooking and moves
normally out of the oven together with the cooling
air flow. This steam may condensate at different
surfaces at the oven or near to the oven and build
water droplets. This is a physical process and cannot
be avoid completely.
Every heat resistant baking ware can be used. It is
recommended not to use aluminum in direct contact
with food, especially when it is sour.
Please ensure a good fitting between container and
lid.
EN-36
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