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Tested for you in our cooking studio en
39
The setting values apply to food that is placed into a
cold cooking compartment; by doing this, you can
make energy savings of up to 20 per cent.If you preheat
the oven, you can reduce the indicated baking times by
several minutes.
Preheating is necessary for selected food, and this is
indicated in the table. Do not place your food or
accessories into the cooking compartment until it has
finished preheating.
If you wish to follow one of your own recipes when
baking, you should use the setting values listed for
similar baked items in the table as reference.Additional
information can be found in the baking tips listed after
the settings table.
Remove unused accessories from the cooking
compartment. This will ensure that you achieve the best
possible cooking results and energy savings of up to
20 per cent.
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 posi-
tion
Heating
function
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in
mins.
Cakes in tins
Sponge cake, simple Ring tin/cake tin 1 % 150-170 - 55-70
Sponge cake, simple Ring tin/cake tin 1 < 150-160 1 50-70
Sponge cake, delicate Ring tin/cake tin 1 % 150-170 - 60-80
Fruit flan made from sponge mixture,
delicate
Ring/springform cake tin 1 % 160-180 - 45-60
Sponge flan base Flan base tin 1 % 150-170 - 20-40
Sponge flan base Flan base tin 2 < 160-170 1 25-35
Fruit tart or cheesecake with shortcrust
pastry base
Springform cake tin, Ø 26 cm 1 % 170-180 - 60-80
Swiss flan Pizza tray 1 % 190-210 - 45-55
Tart Flan-base cake tin, black 1 $ 190-210 - 25-40
Tart Flan-base cake tin, black 1 < 210-220 1 30-40
Bundt yeast cake Ring cake tin 1 < 150-160 - 65-75
Bundt yeast cake Ring cake tin 1 < 150-160 1 60-70
Yeast cake in springform cake tin Springform cake tin, Ø 28 cm 1 < 150-160 - 25-35
Yeast cake in springform cake tin Springform cake tin, Ø 28 cm 1 < 160-170 2 25-35
Sponge base, 2 eggs Flan base tin 1 % 170-180 - 20-30
Sponge base, 2 eggs Flan base tin 1 < 150-160 1 25-35
Sponge flan, 3 eggs Springform cake tin, Ø 26 cm 1 % 160-170* - 25-35
Sponge flan, 3 eggs Springform cake tin, Ø 26 cm 1 < 150-160 1 10
- 20-30
Sponge flan, 6 eggs Springform cake tin, Ø 28 cm 1 < 150-170* - 30-50
Sponge flan, 6 eggs Springform cake tin, Ø 28 cm 1 < 150-160 1 10
- 25-35
Cakes on baking trays
Sponge cake with topping Baking tray 1 % 160-180 - 20-40
Sponge cake with topping Baking tray 1 < 160-170 1 30-40
Sponge cake, 2 levels Universal pan + baking tray 3+1 < 150-170 - 35-50
Shortcrust tart with dry topping Baking tray 1 % 170-190 - 25-40
Shortcrust tart with dry topping, 2 levels Universal pan + baking tray 3+1 < 150-170 - 40-55
Shortcrust tart with moist topping Universal pan 1 % 160-180 - 60-80
* Preheat
** Preheat for 5 mins., do not use quick heat function
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