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Tested for you in our cooking studio en
33
Tips on baking
Small cakes, 3 levels Baking trays + universal pan 4+3+1 ‚ 140** 35-45
Muffins Muffin tray 3 ‚ 160-180* 15-25
Muffins Muffin tray 3 ƒ 170-190 15-20
Muffins, 2 levels Muffin trays 3+1 ‚ 160-180* 15-30
Small yeast cakes Baking tray 3 ƒ 160-180 25-35
Small yeast cakes Baking tray 3 ‚ 150-170 25-35
Small yeast cakes, 2 levels Universal pan + baking tray 3+1 ‚ 150-170 25-40
Puff pastry Baking tray 3 ‚ 170-190* 20-35
Puff pastry Baking tray 3 ƒ 180-200 20-35
Puff pastry, 2 levels Universal pan + baking tray 3+1 ‚ 170-190* 20-45
Puff pastry, 3 levels Baking trays + universal pan 4+3+1 ‚ 170-190* 20-45
Puff pastry, flat, 4 levels 4 wire racks 4+3+2+1 ‚ 180-200* 20-35
Choux pastry Baking tray 3 ƒ 200-220 30-40
Choux pastry Baking tray 3 … 190-210 30-40
Choux pastry, 2 levels Universal pan + baking tray 3+1 … 190-210 35-45
Danish pastry Baking tray 3 ‚ 160-180 20-30
Danish pastry Baking tray 3 ƒ 170-190 15-25
Biscuits
Viennese whirls Baking tray 3 ƒ 140-150** 25-40
Viennese whirls Baking tray 3 ‚ 140-150** 25-40
Whirls, 2 levels Universal pan + baking tray 3+1 ‚ 140-150** 30-40
Whirls, 3 levels Baking trays + universal pan 4+3+1 ‚ 130-140** 35-55
Biscuits Baking tray 3 ƒ 150-160 15-25
Biscuits Baking tray 3 ‚ 140-160 15-30
Biscuits, 2 levels Universal pan + baking tray 3+1 ‚ 140-160 15-30
Biscuits, 3 levels Baking trays + universal pan 4+3+1 ‚ 140-160 15-30
Meringue Baking tray 3 ‚ 80-90* 120-150
Meringue, 2 levels Universal pan + baking tray 3+1 ‚ 80-90* 120-180
Macaroons Baking tray 3 ‚ 90-110 20-40
Macaroons, 2 levels Universal pan + baking tray 3+1 ‚ 90-110 25-45
Macaroons, 3 levels Baking trays + universal pan 4+3+1 ‚ 90-110 30-50
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.
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 cake is too dry. Set the temperature 10 °C higher and shorten the baking time.
The cake is generally too light in col-
our.
If the shelf position and the cookware are correct, then you should increase the temperature if necessary or
extend the baking time.
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