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en Tested for you in our cooking studio
30
Note: Baking times cannot be reduced by using higher
temperatures. Cakes or small baked items would only
be cooked on the outside, and 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.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.
Type of heating used:
■ < 4D hot air
Dish Accessories/cookware Shelf posi-
tion
Heating
function
Tempera-
ture in °C
MW power in
watts
Cooking
time in
mins.
Cakes in tins
Sponge cake, simple Ring tin/cake tin 1 < 140-160 - 55-70
Sponge cake, simple Ring tin/cake tin 1 < 160-180 90 30-40
Fruit flan made from sponge mixture,
delicate
Ring/springform cake tin 1 < 150-170 - 45-60
Fruit flan made from sponge mixture,
delicate
Ring/springform cake tin 1 < 170-190 90 35-45
Sponge flan base Flan base tin 1 < 140-160 - 20-40
Fruit tart or cheesecake with short-
crust pastry base
Springform cake tin, Ø 26 cm 1 < 160-170 - 65-85
Fruit tart or cheesecake with short-
crust pastry base
Springform cake tin, Ø 26 cm 1 < 160-180 90 45-55
Swiss flan Pizza tray 1 < 180-200 - 50-60
Tart Flan-base cake tin, black 1 < 190-200 - 25-40
Bundt yeast cake Ring cake tin 1 < 150-160 - 65-75
Yeast cake in springform cake tin Springform cake tin, Ø 28 cm 1 < 150-160 - 25-35
Sponge base, 2 eggs Flan base tin 1 < 160-170* - 20-30
Sponge flan, 3 eggs Springform cake tin, Ø 26 cm 1 < 160-170* - 30-45
Sponge flan, 6 eggs Springform cake tin, Ø 28 cm 1 < 150-170* - 30-50
Cakes on baking trays
Sponge cake with topping Baking tray 1 < 150-170 - 20-40
Sponge cake, 2 levels Universal pan + baking tray 3+1 < 150-170 - 35-50
Shortcrust tart with dry topping Baking tray 1 < 160-180 - 30-45
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 < 150-170 - 65-85
Swiss flan Universal pan 1 < 180-200 - 45-55
Yeast cake with dry topping Baking tray 1 < 150-170 - 20-35
Yeast cake with dry topping, 2 levels Universal pan + baking tray 3+1 < 160-170 - 25-35
Yeast cake with moist topping Universal pan 1 < 160-180 - 50-60
Yeast cake with moist topping,
2 levels
Universal pan + baking tray 3+1 < 150-160 - 45-60
Plaited loaf, savarin Baking tray 1 < 150-160 - 35-45
Stollen with 500 g flour Universal pan 1 < 150-160 - 50-60
* Preheat
** Preheat for 5 mins., do not use quick heat function
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