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en Tested for you in our cooking studio
22
Accessories
Only use original accessories supplied with your
appliance. These have been tailored to the cooking
compartment and the operating modes of your
appliance.
Ensure that you always use suitable accessories and
that they are placed in the oven the right way around.
~ "Accessories" on page 11
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Cakes and pastries
Your appliance offers you a range of heating types for
the preparation of cakes and small baked items. You
can find the ideal settings for many dishes in the
settings tables.
Also refer to the notes in the section on allowing dough
to rise.
Baking tins
For optimal cooking results, we recommend using dark-
coloured metal baking tins.
Tinplate baking tins, ceramic dishes and glass dishes
extend baking time and mean that the baked item will
not brown evenly.
If you are using silicone moulds, follow the
manufacturer's instructions and recipes. Silicone
moulds are often smaller than normal baking tins.
Quantity and recipe specifications may vary.
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.
Bread and rolls
Caution!
Never pour water into the hot cooking compartment or
place cookware containing water onto the bottom of the
cooking compartment. The change in temperature can
cause damage to the enamel.
Some food turns out better if it is baked in several
stages. These dishes are indicated in the table.
The setting values for bread dough apply to both dough
placed on a baking tray and dough placed in a loaf tin.
Baking on one level
Food Dish Shelf
position
Type of
heating
Temperature
in °C
Time
in minutes
Victoria sandwich Wire rack + 2 x Ø 20 cm tins 3
6
160-180 20-30
Light fruit cake Wire rack + high Ø 20 cm tin 2
6
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
6
190-200 35-45
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
Meringues Universal pan 3
<*
80-90 100-150
Pavlova Universal pan 3
<**
150** + 100 100-150
Soufflé Wire rack + 1,2 l soufflé dish 2
<*
160-170 45-50
Pie Wire rack + pie dish 3
<*
180-190 45-50
Yorkshire pudding Universal pan + 12-cup tin 3
<*
190-200 15-20
Jacket potatoes Universal pan 3
<*
160-170 60-70
Pizza (homemade) Universal pan 3
<*
210-220 20-25
* Preheat.
** Preheat at higher temperature, then reduce and insert food.
Tested for you in our cooking studio en
23
Cooking on multiple levels
Baking tips
Food Dish Shelf
position
Type of
heating
Temperature
in °C
Time
in minutes
Victoria sandwich,
2 levels
2 wire racks + 4 x Ø 20 cm tins 3+1
<*
160-170 30-35
Scones, 2 levels Universal pan + wire rack with baking tray 3+1
<*
170-180 20-25
Biscuits, 2 levels Universal pan + wire rack with baking tray 3+1
<*
150-160 20-25
Biscuits, 3 levels Universal pan + 2 wire racks with baking
trays
5+3+1
<*
140-150 25-35
Small cakes, 2 levels 2 wire racks + 2 x 12-cup tins 3+1
<*
150-160 25-30
Meringues, 2 levels Universal pan + wire rack with baking tray 3+1
<*
80-90 100-150
Jacket potatoes,
2 levels
2 wire racks 3+1
<*
160-170 60-75
(White) Bread, 2 levels 2 wire racks + loaf tins (2 x 900 g or 4 x
450 g)
3+1
<*
180-190 35-40
Pizza (homemade),
2 levels
Universal pan + wire rack with baking tray 3+1
<*
180-190 40-45
* Preheat.
You want to find out whether the
baked item is completely cooked in
the middle.
Push a cocktail stick into the highest point on the baked item. If the cocktail stick comes out clean with no
dough residue, the baked item is ready.
The baked item collapses. Next time, use less liquid. Alternatively, set the temperature 10 °C lower and extend the baking time. Adhere
to the specified ingredients and preparation instructions in the recipe.
The baked item has risen in the mid-
dle but is lower around the edge.
Only grease the base of the springform cake tin. After baking, loosen the baked item carefully with a knife.
The fruit juice overflows. Next time, use the universal pan.
Small baked items stick to one
another during baking.
There should be a gap of approx. 2 cm around each item. This gives enough space for the baked items to
expand well and brown on all sides.
The baked item is too dry. Set the temperature 10 °C higher and shorten the baking time.
The baked item is too light in colour
overall.
If the shelf position and the accessories are correct, then you should increase the temperature if necessary or
extend the baking time.
The baked item is too light on top, and
too dark underneath.
Bake the cake one level higher in the oven the next time.
The baked item is too dark on top,
and too light underneath.
Bake the cake one level lower in the oven the next time. Select a lower temperature and extend the baking
time.
The baked item is too dark in a tin or
loaf tin.
Place the baking tray in the middle of the accessory, not directly against the back wall.
The baked item is too dark in colour
overall.
Select a lower temperature next time and extend the baking time if necessary.
The baked item is unevenly browned. Select a slightly lower temperature.
Protruding greaseproof paper can affect the air circulation. Always cut greaseproof paper to size.
Ensure that the baking tin does not stand directly in front of the openings in the cooking compartment back
wall.
When baking small items, you should use similar sizes and thicknesses wherever possible.
You were baking on several levels.
The items on the top baking tray are
darker than those on the lower baking
tray.
Always select hot air when baking on several levels. Baked items that are placed into the oven on trays or in
baking tins at the same time will not necessarily be ready at the same time.
The baked item looks good, but is not
cooked properly in the middle.
Use a lower temperature and bake slightly longer; if necessary, add slightly less liquid. For baked items with a
moist topping, bake the base first. Sprinkle it with almonds or breadcrumbs and then place the topping on top.
The baked item cannot be turned out
of the dish when it is turned upside
down.
Allow the baked item to cool down for 5 to 10 minutes after baking. If it still sticks, carefully loosen it around
the edges again using a knife. Turn the baked item upside down again and cover it several times with a cold,
wet cloth. Next time, grease the baking tin and sprinkle with breadcrumbs.
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