AEG 47102V-MN, User Manual

10. 

OVEN - HINTS AND TIPS

WARNING!

Refer to Safety chapters.

The temperature and baking

times in the tables are

guidelines only. They

depend on the recipes and

the quality and quantity of

the ingredients used.

10.1 

Top oven

The top oven is the smaller of the two

ovens. It has 3 shelf positions. Use it to

cook smaller quantities of food. It gives

especially good results when used to

cook fruitcakes, sweets and savoury flants

or quiche.

10.2 

Main oven

The main oven is particularly suitable for

cooking larger quantities of food.

10.3 

Baking

• Your oven can bake or roast

differently to the appliance you had

before. Adapt your usual settings

(temperature, cooking times) and

shelf positions to the values in the

tables.

• The manufacturer recommends that

you 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.

• You can extend baking times by 10 –

15 minutes if you bake cakes on more

than one shelf position.

• 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.

• With longer baking times, you can

deactivate the oven approximately 10

minutes before the end of the baking

time and then use the residual heat.

When you cook frozen food, the trays in

the oven can twist during baking. When

the trays become cold again, the

distortions are gone.

10.4 

Tips on baking

Baking results

Possible cause

Remedy

The bottom of the cake is
not browned sufficiently.

The shelf position is incor-
rect.

Put the cake on a lower
shelf.

The cake sinks and becomes
soggy, lumpy or streaky.

The oven temperature is too
high.

The next time you bake, set
a slightly lower oven temper-
ature.

The cake sinks and becomes
soggy, lumpy or streaky.

The baking time is too short. Set a longer baking time. 

You cannot decrease bak-
ing times by setting higher
temperatures.

The cake sinks and becomes
soggy, lumpy or streaky.

There is too much liquid in
the mixture.

Use less liquid. Be careful
with mixing times, especially
if you use a mixing machine.

The cake is too dry.

The oven temperature is too
low.

The next time you bake, set
a higher oven temperature.

ENGLISH

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