Cooking temperature set too high.
Food placed in oven at incorrect level.
Incorrect operating mode used.
To ascertain if baking results are uneven, test the oven by baking the following recipe:
Sponge cake
Ingredients
200 g plant-based margarine
200 g caster sugar
2 tsp vanilla paste
3 medium eggs
500 g plain white flour
125 ml full-fat milk (3.5 %)
5 tsp baking powder
1 g salt
Bakeware: loaf tin, 28–30 cm long, not tin plate.
or
Spread out the cake mixture evenly on a Miele baking tray.
Beat the margarine until fluffy, gradually add the caster sugar, vanilla paste and eggs.
Add mixture of flour and baking powder alternating with milk.
Transfer the cake mixture to the greased loaf tin or spread out evenly on the baking tray.
Slide the baking tin into the oven parallel with the oven compartment door and set it down on the baking and roasting rack.
Fan heat setting:
Loaf tin: 160 °C Fan plus, no pre-heating, deactivate Rapid heat-up, second level from the bottom, bake for 65–75 minutes depending on the level of browning required.
Baking tray: 160 °C Fan plus, no pre-heating, deactivate Rapid heat-up, second level from the bottom, bake for 30–35 minutes depending on the level of browning required.
Conventional heat setting:
Loaf tin: 160 °C Conventional heat, no pre-heating, deactivate Rapid heat-up, second level from the bottom, bake for 65–75 minutes depending on the level of browning required.
Baking tray: 160 °C Conventional heat, no pre-heating, deactivate Rapid heat-up, second level from the bottom, bake for 30–35 minutes depending on the level of browning required.
Reduce the temperature setting by 10–20 °C; extend the cooking duration.
Change the shelf level.
Avoid using Rapid heat-up wherever possible when baking cakes, pastries and biscuits.
For wet recipes such as sponge mixtures or for cakes with a moist topping like fruit/quark, switch on the Crisp function (moisture reduction).
