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15
Tested for you in our cooking studio
Here you will find a selection of dishes and the ideal settings for
them. We will show you which type of heating and which
temperature are best suited for your dish. You can find
information about suitable accessories and the height at which
they should be inserted. There are also tips about cookware
and preparation methods.
Notes
■ Whether you should preheat or place food into a cold oven, is
indicated in the respective tables.
Do not line the accessories with greaseproof paper until after
they have been preheated.
■ The times specified in the tables are guidelines only. They will
depend on the quality and composition of the food.
■ Use the accessories supplied. Additional accessories may be
obtained as special accessories from specialist retailers or
from the after-sales service.
Before using the oven, remove any unnecessary accessories
and ovenware from the cooking compartment.
■ Always use oven gloves when taking hot accessories or
ovenware out of the cooking compartment.
Cakes and pastries
Baking on one level
When baking with
: 3D hot air, use the following shelf heights
for the accessory:
■ Cakes in tins: level 2
■ Cakes on trays: level 3
Baking on two or more levels
Use
: 3D hot air.
Baking on 2 levels
■ Wire rack or universal pan at shelf position 3
■ Wire rack at shelf position 1.
Baking on 3 levels:
■ Wire rack at shelf position 5
■ Universal pan at shelf position 3
■ Wire rack at shelf position 1.
Baking trays that are placed in the oven at the same time will
not necessarily be ready at the same time.
The tables show numerous suggestions for your dishes.
If you have 2 small, round cake tins, place them on one level
next to each other on the wire rack.
If you have 4 small, round cake tins, place 2 next to each other
on each wire rack. Slide in the wire racks one above the other.
If you are baking with 3 loaf tins at the same time, place these
on the wire racks as indicated in the picture.
Baking tins
It is best to use dark-coloured metal baking tins.
Baking times are increased when light-coloured baking tins
made of thin metal or glass dishes are used, and cakes do not
brown so evenly.
If you wish to use silicone baking tins, use the information and
recipes provided by the manufacturer as a guide. Silicone
baking tins are often smaller than normal tins. The amount of
mixture and recipe instructions may differ.
Tables
The tables show the ideal type of heating for the various cakes
and pastries. The temperature and baking time depend on the
amount and composition of the mixture. This is why
temperature ranges are given in the tables. You should try the
lower temperature first, since a lower temperature results in
more even browning. You can increase the temperature next
time if necessary.
Additional information can be found in the Baking tips section
following the tables.
Food Dish Shelf
position
Type of
heating
Temperature
in °C
Time
in minutes
Victoria sandwich Wire rack + 2 x Ø 20 cm tins 3
:*
160-170 20-25
Light fruit cake Wire rack + high Ø 20 cm tin 2
:*
150-160 80-90
Rich fruit cake Wire rack + Ø 23 cm high round tin or 20 cm
square tin
2
:*
130-140 180-190
Fruit crumble Wire rack + flat glass dish 3
:*
160-170 40-45
Sponge cake (fatless) Wire rack + baking tin (dark coated) 2
:*
160-170 30-40
Swiss roll Universal pan + swiss roll tin 3
:*
170-180 10-12
Tart Universal pan + Ø 20 cm plate or pie tin 3
:*
180-190 50-60
Quiche Wire rack + quiche tin (dark coated) 3
:*
180-190 40-45
(White) Bread Wire rack + loaf tin (1 x 900 g or 2 x 450 g) 3
:*
190-200 25-30
Scones Universal pan 3
:*
180-190 15-20
Biscuits Universal pan 3
:*
160-170 15-20
Small cakes Wire rack + 12-cup tin 3
:*
150-160 15-20
Jam tarts Wire rack + 12-cup tin 2
:*
180-190 15-20
*Preheat.
** Preheat at higher temperature, then reduce and insert food.
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