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
•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
The cake is not browned sufficiently below
The cake sinks (becomes soggy, lumpy, streaky)
The cake sinks (becomes soggy, lumpy, streaky)
The cake sinks (becomes soggy, lumpy, streaky)
Cake is too dry
Cake is too dry
Cake does not brown equally
Cake does not brown equally
Cake does not cook in the baking time set
Possible cause
Incorrect oven level
Oven temperature too high
Baking time is too short
Too much liquid in the mixture
Oven temperature too low
Baking time too long
Oven temperature too high and baking time too short
No equal mixture
Temperature too low
Remedy
Put the cake on a lower oven level
Use a lower setting
Set a longer baking time
Do not set higher temperatures to decrease baking times
Use less liquid. Look at the mixing times, specially when you use mixing machines
Set a higher oven temperature
Set a shorter baking time
Set a lower oven temperature and a longer baking time
Put the mixture equally on the baking tray
Use a slightly higher oven temperature setting
Top oven
Baking 
Shelf Positions are not critical but ensure that oven shelves are evenly spaced when more than one is
used (e.g. shelf positions 1 and 3)
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