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Tips for baking cakes
• If the cake is too dry, increase the tem-
perature by 10°C and shorten the baking
time.
• If the cake is moist, use a small amount
of liquid or reduce the temperature by
10°C.
• If the top of the cake is burnt, put it on
the lower shelf, lower the temperature
and increase the baking time.
• If the inside of the cake is cooked well,
but outside is sticky, use less liquid, de-
crease the temperature and increase the
cooking time.
• If the pastry is getting cooked slowly,
make sure that the thickness of the
pastry you have prepared does not over-
flow the tray.
• If the pastry is browned on the surface
but the bottom is not cooked, make sure
that the amount of sauce you will use for
the pastry is not too much at the bottom
of the pastry. For an even browning, try to
spread the sauce evenly between the
dough sheets and the pastry.
• Bake your pastry in the position and tem-
perature appropriate to the cooking table.
If the bottom is still not browned enough,
place it on a bottom shelf for the next
cooking.
Hints for pastry
• If the pastry is too dry, increase the tem-
perature by 10 °C and shorten the cook-
ing time. Wet the dough sheets with a
sauce consisting of milk, oil, egg and
yoghurt mixture.
Cooking table for pastries and oven foods
Food
Accessory to be
used
Operating func-
tion
Shelf position
Temperature (°C)
Baking time (min)
(approx.)
Cake on the tray
Standard tray *
Top and bottom
heating
3
180
30 … 45
Cake in the mould Cake mould on
wire grill** **
Top and bottom
heating
2
180
30 … 40
Small cakes
Standard tray *
Top and bottom
heating
3
160
25 … 35
Small cakes
Standard tray *
Fan assisted bot-
tom/top heating
3
150
20 … 30
Sponge cake
Top and bottom
heating
2
160
30 … 40
Round springform
pan, 26 cm in dia-
meter on wire grill
**
Sponge cake
Fan assisted bot-
tom/top heating
2
160
20 … 30
Round springform
pan, 26 cm in dia-
meter on wire grill
**
Cookie
Pastry tray *
Top and bottom
heating
3
170
25 … 40
Rich pastry
Standard tray *
Fan assisted bot-
tom/top heating
2
200
30 … 40
Dough pastry
Standard tray *
Top and bottom
heating
2
200
20 … 35
Whole bread
Standard tray *
Top and bottom
heating
3
200
30 … 45
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