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Press the > button until the s symbol flashes. After approx. 4 seconds rapid heat up s switches on. The s symbol is lit during the heating-up process. When the set temperature is reached, the symbol goes out and a signal sounds. Early cancelling: Press the button > until the icon s appears. Then cancel the rapid heating using the control knob. Baking Using baking tins Always place baking tins in the centre of the baking grill. We recommend dark metallic baking tins. Using baking sheets The slanted (handle) end of the baking sheet must always face the oven door. Always fully insert baking sheets into the oven. Use only original baking sheets. Notes You can influence the degree of browning by changing the temperature setting. Light coloured baking tins made from thin-wall materials lead to longer baking times and uneven browning of the cake. If a cake collapses after removing it from the oven, consider using a longer baking time, or use a slightly lower temperature setting. Using tinplate baking tins * Hot air Shelf position 1 / Top/bottom heat Shelf position 1 If the cake bottom gets too dark: Check the slide-in level. Shorten the baking time, and possibly use a lower baking temperature. If the cake bottom stays too light: Check the slide-in level. Increase the baking time, select a lower temperature, or use a dark metal baking tin. Do not place baking forms or high cakes too close to the rear oven wall. Cooking Tips and Helpful Hints The bottom of a cake baked Remove from the oven all baking sheets or universal on a baking sheet stays too baking pan currently not in use. light The bottom of a cake baked Use a grill and not a baking sheet to support the in a tin stays too light cake tin during baking. The bottom of cake or Set cake or cookies into a higher set of slide-in cookies gets too dark levels. The cake gets too dry Select a slightly higher oven temperature, and shorter baking time. The cake is too moist Choose a slightly lower baking temperature. on the inside Note: Higher temperatures do not shorten baking times (done on the outside, raw on the inside). Choose a slightly longer baking time, allow the dough to rise slightly longer. Add less liquid to the dough. When baked with hot-air Avoid blocking the air vents at the rear wall of the circulation, cake baked in oven cavity with the cake tins. round or square tins gets too dark at the rear Very moist cake dough (e.g. You can let the steam escape from the oven and fruit cake) causes a lot of thereby reduce the forming of water droplets by steam to generate in the briefly and carefully opening the oven door (once or oven that condenses on the twice, in case of longer baking times more often). oven door. Very uneven browning when Check the slide-in level. using hot air circulation Cake collapses when taken Use less liquid. out of the oven To save energy Preheat only if expressly required by the recipe. Dark baking tins have a higher degree of heat absorption. Residual heat: In the case of lo...

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