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
7 oz (200 g) margarine
7 oz (200 g) granulated sugar
2 tsp vanilla sugar
3 medium eggs
4 cups all-purpose flour
1/4 cup whole milk
1 tsp baking powder
1/2 teaspoon salt
Baking tin: loaf tin, 11–12" (28–30 cm) long, not tin plated.
or
Spread out the cake mixture evenly on a Miele baking tray.
Beat margarine until fluffy, gradually add granulated sugar, vanilla sugar, 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 Wire Rack.
Convection setting:
Loaf tin: 325°F (160°C) Convection plus, no preheating, deactivate Rapid PreHeat, second level from the bottom, bake for 65–75 minutes depending on the level of browning required.
Baking tray: 325°F (160°C) Convection plus, no preheating, deactivate Rapid PreHeat, second level from the bottom, bake for 30–35 minutes depending on the level of browning required.
Surround setting:
Loaf tin: 325°F (160°C) Surround, no preheating, deactivate Rapid PreHeat, second level from the bottom, bake for 65–75 minutes depending on the level of browning required.
Baking tray: 325°F (160°C) Surround, no preheating, deactivate Rapid PreHeat, second level from the bottom, bake for 30–35 minutes depending on the level of browning required.
Reduce the temperature setting by 50°F; extend the cooking duration.
Change the shelf level.
Avoid using Rapid PreHeat wherever possible when baking cakes, pastries, and cookies.
For wet recipes such as sponge mixtures or for cakes with a moist topping like fruit/quark, switch on the Crisp Function (moisture reduction).
