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en Tested for you in our cooking studio
28
■ Universal pan: Level 3
Baking tray: Level 1
■ Baking tins/dishes on the wire rack
First wire rack: Level 3
Second wire rack: Level 1
By preparing several dishes at the same time, you can
make energy savings of up to 45 per cent. Position
baking tins/dishes next to one another or offset and
vertically stacked in the cooking compartment.
Accessories
Ensure that you always use suitable accessories and
that they are placed in the oven the right way around.
Wire rack
Insert the wire rack with the open side facing the
appliance door and the curved lip pointing downwards.
Always place ovenware, tins and dishes on the wire
rack.
Universal pan or baking tray
Slide the universal pan or the baking tray in carefully as
far as the limit stop with the bevelled edge facing the
appliance door.
When baking moist cakes or pastries with many
toppings, use the universal pan so that any excess
liquid does not overflow and make the cooking
compartment dirty.
Baking tins
Dark- coloured metal baking tins are most suitable.
Tinplate baking tins, ceramic dishes and glass dishes
extend baking time and mean that the baked item will
not brown evenly. If you wish to bake using these
baking tins/dishes and using top/bottom heating, slide
in the tin/dish at level 1.
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Recommended setting values
The table lists the optimal heating type for various
baked items. The temperature and baking time depend
on the amount and consistency of the dough/mixture.
For this reason, the table specifies setting ranges. Try
using the lower values to start with. A lower temperature
will result in more even browning. You can use a higher
setting next time if necessary.
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.
Types of heating used:
■ : 4D hot air
■ % Top/bottom heating
■ ; Pizza setting
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking
time in mins.
One level baking
Victoria sponge cake 2x Ø20 cm tins 2
:
160-170* 25-30
Light fruit cake high Ø20 cm tin 2
:
140-160 70-90
Rich fruit cake high Ø23 cm tin 2
:
130-150 150-180
Fruit crumble flat glass dish 3
:
150-170* 35-45
Sponge Cake (fatless), 3 eggs springform cake tin Ø26 cm 2
:
160-170* 25-35
Sponge flan, 6 eggs springform cake tin Ø28 cm 2
:
150-170* 30-50
Swiss roll swiss roll tin 3
:
180-190* 10-15
Fruit Pie plate Ø20 cm or pie tin 2
;
160-170 55-65
Quiche quiche tin (dark coated) 3
;
190-210 30-40
(White) Bread loaf tin (1x 900 g or 2x 450 g) 2
:
180-200* 20-30
Scones baking tray 3
:
180-200* 10-14
Biscuits baking tray 3
:
140-160* 10-25
Small Cakes 12-cup-tin 3
:
140-160* 20-30
* Preheat
Tested for you in our cooking studio en
29
Tips on baking
Puff pastry slices baking tray 3
:
170-190* 20-35
Jam tarts 12-cup-tin 3
:
170-190* 15-30
Meringue baking tray 3
:
80-90* 120-150
Pavlova baking tray 3
:
90-100* 120-180
Soufflé 1,2L-soufflé dish 2
:
160-170* 35-45
Soufflé individual moulds 2
%
170-190 65-75
Choux pastry baking tray 3
:
190-210* 30-40
Meat Pie rectangular pie tin 2
:
180-190 40-50
Yorkshire pudding 12-cup-tin 3
:
200-220* 15-25
Jacket potatoes baking tray 3
:
150-170 75-90
Pizza, homemade baking tray 3
;
200-220 25-35
Pizza, homemade, thin base pizza tray 2
%
250-270 20-25
Pizza, homemade, thin base pizza tray 2
;
210-220 25-30
Multishelf baking
Victoria Sponge Cake, 2 levels 4x Ø20 cm tins 3+1
:
160-170* 25-35
Scones, 2 levels 2 baking trays 3+1
:
170-190* 12-16
Biscuits, 2 levels 2 baking trays 3+1
:
140-160* 10-25
Biscuits, 3 levels 3 baking trays 5+3+1
:
140-160* 15-30
Small cakes, 2 levels 2x 12-cup-tins 3+1
:
140-160* 22-32
Puff pastry slices, 2 levels 2 baking trays 3+1
:
170-190* 25-45
Puff pastry slices, 3 levels 3 baking trays 5+3+1
:
170-190* 25-45
Jam tarts, 2 levels 2x 12-cup-tins 3+1
:
170-190* 20-35
Meringues, 2 levels 2 baking trays 3+1
:
80-90* 120-150
Jacket potatoes, 2 levels universal pan + baking tray 3+1
:
150-170* 75-90
(White) Bread, 2 levels 4x loaf tins 3+1
:
170-190* 30-40
Pizza, homemade, 2 levels universal pan + baking tray 3+1
:
180-200 35-45
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking
time in mins.
* Preheat
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.
The cake is too light on top, and too
dark underneath.
Bake the cake one level higher in the oven the next time.
The cake 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.
Cakes baked in a tray or tin are too
brown at the back.
Place the baking tray in the middle of the accessories, not directly against the back wall.
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