The temperature was set too high.
Reduce the temperature by 10–20 °C.
The food is too lightly browned on the bottom or too dark on top.
Reduce the temperature by 10–20 °C.
Use the most suitable shelf level for the food and operating mode as specified in the cooking chart. You can find the cooking chart in the “Notes on use” booklet or in the operating instructions.
Do not use the Booster/Rapid heat-up function again if this problem occurs. This will prevent the food from browning so much on top, particularly on more delicate baked goods such as biscuits.
Please pre-heat the oven. This is particularly beneficial for food that is difficult to cook through at the bottom.
Do not use tin plate tins or light coloured ceramic tins as these reflect the heat.
Where possible, use the “Intensive bake” operating mode for food that is difficult to cook through at the bottom in particular.