User manual

• 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 mi-
nutes, if you bake cakes on more than one
level.
• 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 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 de-
crease baking times
The cake sinks (becomes
soggy, lumpy, streaky)
Too much liquid in the mixture Use less liquid. Look at the mixing times, spe-
cially 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
Cake does not cook in
the baking time set
Temperature too low Use a slightly higher oven temperature setting
Main oven cooking chart
Food Shelf position Gas mark Cooking Time (Total
Hours)
Biscuits 1 + 4 4 0:10 - 0:20
Bread 2 - 3
8
1)
0:25 - 0:30
Bread rolls/buns 3 - 4
8
1)
0:15 - 0:20
Small / Queen Cake 1 + 4 5 0:18 - 0:25
Sponge 1 + 4 4 0:20 - 0:30
Victoria Sandwich 1 + 4 4 0:18 - 0:25
Madeira Cake 2 - 3 4 1:15 - 1:30
Rich Fruit Cake 2 - 3 2 2:15 - 2:30
Christmas Cake 2 - 3 2 3:00 - 4:30
Gingerbread 2 - 3 2 1:15 - 1:30
Meringues 3 - 4 1 2:30 - 3:00
Flapjack 3 5 0:25 - 0:30
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