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8.1 General Warnings About Baking in
the Oven
• While opening the oven door during or
after baking, hot-burning steam may
emerge. The steam may burn your hand,
face and/or eyes. When opening the
oven door, stay away.
• Intense steam generated during baking
may form condensed water drops on the
interior and exterior of the oven and on
the upper parts of the furniture due to
the temperature difference. This is a nor-
mal and physical occurrence.
• The cooking temperature and time val-
ues given for foods may vary depending
on the recipe and amount. For this
reason, these values are given as
ranges.
• Always remove unused accessories from
the oven before you start cooking. Ac-
cessories that will remain in the oven
may prevent your food from being
cooked at the correct values.
• For foods that you will cook according to
your own recipe, you can reference sim-
ilar foods given in the cooking tables.
• Using the supplied accessories ensures
you get the best cooking performance.
Always observe the warnings and in-
formation provided by the manufacturer
for the external cookware you will use.
• Cut the greaseproof paper you will use in
your cooking in suitable sizes to the
container you will cook. Greaseproof pa-
pers that are overflowing from the con-
tainer can create a risk of burns and af-
fect the quality of your baking. Use the
greaseproof paper you will use in the
temperature range specified.
• For good baking performance, place your
food on the recommended correct shelf.
Do not change the shelf position during
baking.
8.1.1 Pastries and oven food
General Information
• We recommend using the accessories of
the product for a good cooking perform-
ance. If you will use an external cook-
ware, prefer dark, non-sticking and heat
resistant ware.
• If preheating is recommended in the
cooking table, be sure to put your food in
the oven after preheating.
• If you will cook by using cookware on the
wire grill, place it in the middle of the
wire grill, not near the back wall.
• All materials used in making pastry
should be fresh and at room temperat-
ure.
• The cooking status of the foods may
vary depending on the amount of food
and the size of the cookware.
• Metal, ceramic and glass moulds extend
the cooking time and the bottom sur-
faces of pastry foods do not brown
evenly.
• If you are using baking paper, a small
browning can be observed on the bottom
surface of the food. In this situation, you
may have to extend your cooking period
by approximately 10 minutes.
• The values specified in the cooking
tables are determined as a result of the
tests carried out in our laboratories. Val-
ues suitable for you may differ from
these values.
• Place your food on the appropriate shelf
recommended in the cooking table. Refer
to the bottom shelf of the oven as shelf
1.
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.
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