The set temperature is too high.
Reduce the temperature by 25-50°F (10–20°C).
Support for yourOven
Light bottom/dark top
The food is too lightly browned on the bottom or too darkly browned on top.
The food has been placed on the incorrect shelf level.
Use the shelf level that is best suited for the food and the operating mode according to the cooking chart. You can find the cooking chart in the “Notes on use” booklet or in the operating instructions.
Booster/Rapid PreHeat has been used.
Do not use the Booster/Rapid PreHeat function again if this problem occurs. This will result in less browning on the top, especially for more delicate baked goods such as cookies.
The oven has not been preheated.
Preheat the oven. This is particularly useful for food that is difficult to bake through on the bottom.
An unsuitable pan was used, which reflects the heat. This will increase the cooking duration and the top will be too dark.
Do not use aluminum pans or light-colored ceramic pans, as these pans reflect heat.
The optimal operating mode was not selected.
If possible, use the “Intensive” operating mode, especially for food that is difficult to bake through on the bottom.
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