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en Tested for you in our cooking studio
44
Baking tins
Dark- coloured metal baking tins are most suitable.
Tinplate baking tins, ceramic dishes and glass dishes
extend baking time and mean that the baked item will
not brown evenly.
The baking tins must be resistant to heat and steam for
use in steam-assisted baking.
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Frozen products
Do not use frozen products that are heavily frosted.
Remove any ice on the food.
Some frozen products may be unevenly pre-baked.
Uneven browning may remain even after baking.
Recommended setting values
The table lists the optimal heating type for various types
of food. The temperature and baking time depend on
the amount and consistency of the dough/mixture. For
this reason, the table specifies setting ranges. Try using
the lower values to start with. A lower temperature will
result in more even browning. You can use a higher
setting next time if necessary.
Note: Baking times cannot be reduced by using higher
temperatures. The food would only be cooked on the
outside, but would not be fully baked in the middle.
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.
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:
■ ‚ Hot air
■ ƒ 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 Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
MW power in
watts
Steam in-
tensity
Cooking
time in
mins.
Pizza
Pizza, fresh Baking tray 1
„
200-220 - - 20-30
Pizza, fresh, 2 levels Universal pan + baking tray 3+1
‚
180-200 - - 35-45
Pizza, fresh, thin base Pizza tray 1
„
210-230 - - 20-30
Pizza, chilled Wire rack 1
„
210-230 - - 10-20
Pizza, frozen
Pizza, thin base, x 1 Wire rack 1
„
210-230 - - 10-20
Pizza, thin base, x 1 Universal pan 1
ƒ
210-230 90 - 10-20
Pizza, thin base, x 2 Wire rack + baking tray 3+1
‚
200-220 - - 15-25
Pizza, deep-pan, x 1 Wire rack 1
‚
180-200 - - 20-30
Pizza, deep-pan, x 1 Universal pan 1
ƒ
180-200 90 - 15-25
Pizza, deep-pan, x 2 Universal pan + wire rack 3+1
‚
160-180 - - 25-35
Pizza baguette Wire rack 1
‚
200-220 - - 20-30
Pizza baguette, x 2 Universal pan 1
‚
180-200 90 - 10-20
Mini pizza Wire rack 1
‚
210-230 - - 10-20
Mini pizzas, x 9 Universal pan 1
ƒ
210-230 90 - 10-20
Savoury cakes and quiches
Savoury cakes in a tin Springform cake tin, diameter
28 cm
1
‚
170-190 - - 50-60
* Preheat
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