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Baking results Possible cause Remedy
Cake is too dry
Oven temperature too
low
Set oven temperature higher
Cake is too dry Baking time too long Set a shorter baking time
Cake browns unevenly
Oven temperature too
high and baking time too
short
Set a lower oven temperature and a
longer baking time
Cake browns unevenly
Mixture is unevenly dis-
tributed
Spread the mixture evenly on the bak-
ing tray
Cake does not cook in the
baking time given
Temperature too low Use a slightly higher oven setting
Bakes and gratins
Dish Oven function
Shelf po-
sition
Temperature
°C
Time
Hours:Mins.
Pasta bake Conventional Cooking 1 180-200 0:45-1:00
Lasagne Conventional Cooking 1 180-200 0:25-0:40
Vegetables au gra-
tin
Turbo Grilling or True Fan
Cooking
1 160-170 0:15-0:30
Baguettes topped
with melted cheese
Turbo Grilling or True Fan
Cooking
1 160-170 0:15-0:30
Sweet bakes Conventional Cooking 1 180-200 0:40-0:60
Fish bakes Conventional Cooking 1 180-200 0:30-1:00
Stuffed vegetables
Turbo Grilling or True Fan
Cooking
1 160-170 0:30-1:00
Roasting
Roasting dishes
Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).
Large roasting joints can be roasted directly in the grill/roasting pan or on the wire shelf
above the grill/roasting pan (If present).
Roast lean meats in a roasting tin with a lid. This will keep the meat more succulent.
All types of meat, that can be browned or have crackling, can be roasted in the roasting
tin without the lid.
Roasting with Turbo Grilling
Beef
Type of meat Quantity
Oven func-
tion
Shelf position
Temperature
°C
Time mins.
Pot roast 1-1.5 kg
Conventional
Cooking
1 230 120-150
16 Helpful hints and tips
16


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