Main ovenThe main oven is particularly suitable for cooking larger quantities of food.BakingGeneral instructions• Your new oven may bake or roast differently to the appliance you had before. Adapt yourusual 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 endof baking time, to use the residual heat.When you use frozen food, the trays in the oven can twist during baking. When thetrays get cold again, the distortion 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 thesame.• Baking time can be extended by 10-15 minutes, if you bake cakes on more than one lev-el.• Cakes and pastries at different heights do not always brown equally at first. If this oc-curs, do not change the temperature setting. The differences equalize during the bakingprocedure.Tips on bakingBaking results Possible cause RemedyThe cake is notbrowned sufficientlybelowIncorrect oven level Put the cake on a lower oven levelThe cake sinks (be-comes soggy, lumpy,streaky)Oven temperature too high Use a lower settingThe cake sinks (be-comes soggy, lumpy,streaky)Baking time is too short Set a longer baking timeDo not set higher temperatures to de-crease baking timesThe cake sinks (be-comes soggy, lumpy,streaky)Too much liquid in the mix-tureUse less liquid. Look at the mixing times,specially when you use mixing machinesCake is too dry Oven temperature too low Set a higher oven temperatureCake is too dry Baking time too long Set a shorter baking timeCake does not brownequallyOven temperature too highand baking time too shortSet a lower oven temperature and a longerbaking timeCake does not brownequallyNo equal mixture Put the mixture equally on the baking trayCake does not cook inthe baking time setTemperature too low Use a slightly higher oven temperaturesettingOven - Helpful hints and tips 23