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Tested for you in our cooking studio en
29
Tips on baking
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
Swiss flan Universal pan 1 $ 180-200 45-50
Yeast cake with dry topping Baking tray 1 % 160-180 15-25
Yeast cake with moist topping Universal pan 1 % 180-200 30-45
Yeast cake with dry topping, 2 levels Universal pan + baking tray 3+1 < 160-170 25-35
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
Swiss roll Baking tray 1 % 190-210* 10-15
Stollen with 500 g flour Universal pan 1 < 150-160 50-60
Strudel, sweet Universal pan 1 < 170-180 40-60
Strudel, frozen Universal pan 1 < 190-210 35-50
Small baked items
Small cakes Baking tray 1 % 160** 25-35
Small cakes Baking tray 1 < 150** 25-35
Small cakes, 2 levels Universal pan + baking tray 3+1 < 150** 25-35
Muffins Muffin tray 1 % 170-190 15-30
Muffins, 2 levels Muffin trays 3+1 < 150-170* 20-30
Small yeast cakes Baking tray 1 % 160-170 30-40
Puff pastry Baking tray 2 < 170-190* 20-45
Puff pastry, 2 levels Universal pan + baking tray 3+1 < 170-190* 20-45
Choux pastry Baking tray 1 % 200-220 30-45
Danish pastry Baking tray 1 < 160-180 20-30
Biscuits
Viennese whirls Baking tray 1 % 150-160** 25-40
Viennese whirls Baking tray 1 < 140-150** 25-40
Whirls, 2 levels Universal pan + baking tray 3+1 < 140-150** 30-40
Biscuits Baking tray 2 < 140-160 15-30
Biscuits, 2 levels Universal pan + baking tray 3+1 < 130-150 20-35
Meringue Baking tray 2 < 80-90* 120-150
Meringue, 2 levels Universal pan + baking tray 3+1 < 80-90* 120-180
Macaroons Baking tray 2 < 90-110 20-40
Macaroons, 2 levels Universal pan + baking tray 3+1 < 90-110 20-40
Dish Accessories/cookware Shelf posi-
tion
Heating
function
Tempera-
ture in °C
Cooking
time in
mins.
* Preheat
** Preheat for 5 mins., do not use quick heat function
You want to find out whether the cake
is completely cooked in the middle.
Push a cocktail stick into the highest point on the cake. If the cocktail stick comes out clean with no dough res-
idue, the cake is ready.
The cake collapses. Next time, use less liquid. Alternatively, set the temperature to be 10 °C lower and extend the baking time.
Adhere to the specified ingredients and preparation instructions in the recipe.
The cake has risen in the middle but
is lower around the edge.
Only grease the base of the springform cake tin. After baking, loosen the cake carefully with a knife.
The fruit juice overflows. Next time, use the universal pan.
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