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Tested for you in our cooking studio en
49
Types of heating used:
■ < 4D hot air
■ % Top/bottom heating
■ $ Pizza setting
The levels of steam intensity are indicated as numbers
in the table:
■ 1 = Low
■ 2 = Medium
■ 3 = High
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
MW pow-
er in
watts
Steam in-
tensity
Cooking
time in mins.
One level baking
Victoria sponge cake 2x Ø20 cm tins 1 < 160-170* - - 20-30
Victoria sponge cake 2x Ø20 cm tins 1 < 150-160 - 1 25-35
Light fruit cake high Ø20cm tin 1 < 140-160 - - 70-90
Light fruit cake high Ø20 cm tin 1 < 140-150 - 1 90-100
Light fruit cake high Ø20cm tin 1 < 140-150 90 - 50-60
Rich Fruit Cake high Ø23cm tin 1 < 130-150 - - 150-180
Rich Fruit Cake high Ø23cm tin 1 < 130-140 90 - 80-90
Fruit crumble flat glass dish 2 < 150-170* - - 30-45
Sponge Cake (fatless), 3 eggs springform cake tin, Ø26 cm 1 < 160-170* - - 30-45
Sponge Cake (fatless), 3 eggs springform cake tin, Ø26 cm 1 < 150-160 - 1 10
- 25-35
Sponge flan, 6 eggs springform cake tin, Ø28 cm 1 < 150-170* - - 30-50
Sponge flan, 6 eggs springform cake tin, Ø28 cm 1 < 150-160 - 1 10
- 30-35
Swiss Roll swiss roll tin 2 < 180-190* - - 10-18
Swiss Roll swiss roll tin 2 < 180-190* - 1 10-15
Fruit Pie plate Ø20cm or pie tin 1 $ 180-190 - - 45-50
Quiche quiche tin (dark coated) 1 $ 190-210 - - 30-45
(White) Bread loaf tin (1x 900 g or 2x 450 g) 1 < 190-210* - - 20-30
(White) Bread loaf tin (1x 900 g or 2x 450 g) 1 < 210-220 - 3 10-15
180-190 - - 25-35
Scones baking tray 1 < 180-200* - - 10-14
Biscuits baking tray 2 < 140-160* - - 10-25
Small cakes 12-cup-tin 1 < 140-160* - - 20-35
Puff pastry slices baking tray 2 < 170-190* - - 20-45
Puff pastry slices baking tray 1 < 210-220* - 1 15-25
Jam tarts 12-cup-tin 2 < 160-180* - - 15-30
Meringue baking tray 2 < 80-90* - - 120-150
Pavlova baking tray 2 < 90-100* - - 120-180
Soufflé 1,2 L-soufflé dish 1 < 160-170* - - 40-50
Soufflé 1,2 L-soufflé dish 1 < 170-180 - 2 35-45
Soufflé individual moulds 1 % 170-190 - - 65-75
Choux pastry baking tray 1 < 190-210* - - 30-40
Choux pastry baking tray 1 < 200-220* - 1 25-35
Meat Pie rectangular pie tin 1 < 180-190 - - 40-50
Meat Pie rectangular pie tin 1 < 170-180 - 2 40-50
Yorkshire Pudding 12-cup-tin 1 < 200-220* - - 15-25
Jacket potatoes baking tray 2 < 150-170 - - 75-90
Jacket potatoes baking tray 2 < 180-190 - 1 40-50
* Preheat
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