Bedienungsanleitung Siemens CM633GBW1 (Seite 27 von 52) (Englisch)

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Tips on baking

Meringue Baking tray 2

80-90* - 120-150

Meringue, 2 levels Universal pan + baking tray 3+1

80-90* - 120-180

Macaroons Baking tray 2

90-110 - 20-40

Macaroons, 2 levels Universal pan + baking tray 3+1

90-110 - 20-40

Dish Accessories/cookware Shelf posi-

tion

Type of

heating

Tempera-

ture in °C

MW power in

watts

Cooking

time in

mins.

* Preheat

** Preheat for 5 mins., do not use quick heat function

You want to find out whether the cake

is completely cooked in the middle.

Push a cocktail stick into the highest point on the cake. If the cocktail stick comes out clean with no dough res-

idue, the cake is ready.

The cake collapses. Next time, use less liquid. Alternatively, set the temperature to be 10 °C lower and extend the baking time.

Adhere to the specified ingredients and preparation instructions in the recipe.

The cake has risen in the middle but

is lower around the edge.

Only grease the base of the springform cake tin. After baking, loosen the cake carefully with a knife.

The fruit juice overflows. Next time, use the universal pan.

Small baked items stick to one

another during baking.

There should be a gap of approx. 2 cm around each item. This gives enough space for the baked items to

expand well and brown on all sides.

The cake is too dry. Set the temperature 10 °C higher and shorten the baking time.

The cake is generally too light in col-

our.

If the shelf position and the cookware are correct, then you should increase the temperature if necessary or

extend the baking time.

The cake is too light on top, and too

dark underneath.

Bake the cake one level higher in the oven the next time.

The cake is too dark on top, and too

light underneath.

Bake the cake one level lower in the oven the next time. Select a lower temperature and extend the baking

time.

Cakes baked in a tray or tin are too

brown at the back.

Place the baking tray in the middle of the accessories, not directly against the back wall.

The whole cake is too dark. Select a lower temperature next time and extend the baking time if necessary.

The cake is unevenly browned. Select a slightly lower temperature.

Protruding greaseproof paper can affect the air circulation. Always cut greaseproof paper to size.

Ensure that the baking tin does not stand directly in front of the openings in the cooking compartment back

wall.

When baking small items, you should use similar sizes and thicknesses wherever possible.

You were baking on several levels.

The items on the top baking tray are

darker than those on the lower baking

tray.

Always select 4D hot air when baking on several levels. Baked items that are placed into the oven on trays or

in baking tins/dishes at the same time will not necessarily be ready at the same time.

The cake looks good, but is not

cooked properly in the middle.

Use a lower temperature and bake slightly longer; if necessary, add slightly less liquid. For cakes with a moist

topping, bake the base first. Sprinkle it with almonds or breadcrumbs and then place the topping on top.

The cake cannot be turned out of the

dish when it is turned upside down.

Allow the cake to cool down for 5 to 10 minutes after baking. If it still sticks, carefully loosen the cake around

the edges again using a knife. Turn the cake tin upside down again and cover it several times with a cold, wet

cloth. Next time, grease the baking tin/dish and sprinkle with breadcrumbs.

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