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Tested for you in our cooking studio en
25
Baking on two or more levels
Baking in the top oven
Baking on one level
Baking tips
(White) Bread loaf tin (1x900g or 2x 450g) 1 ‚ 180 - 200* 20 - 30
Scones baking sheet 1 ‚ 190 - 200* 10 - 15
Biscuits baking sheet 1 ‚ 150 - 160* 15 - 20
Small Cakes 12-cup-tin 1 ‚ 150 - 160* 20 - 30
Puff pastry slices baking tray 1 ‚ 180 - 200* 15 - 30
Jam tarts 12-cup-tin 1 ‚ 180 - 190* 15 - 20
Meringue baking sheet 1 ‚ 90 - 100 100 - 130
Pavlova baking sheet 1 ‚ 90 - 100 150 - 180
Choux pastry baking tray 1 ƒ 200 - 220 30 - 45
Meat Pie rectangular pie tin 1 ‚ 200 - 210 50 - 60
Yorkshire pudding 12-cup-tin 1 ‚ 190 - 200** 15 - 25
Pizza, homemade baking tray 1 ƒ 200 - 220 20 - 30
Pizza, homemade, thin base pizza tray 1 ƒ 250 - 260* 12 - 17
Food Dish Shelf posi-
tion
Type of
heating
Temperature in
°C
Time in min-
utes
* preheat; do not use rapid heat-up function
** preheat for 20 mins
Food Dish Shelf posi-
tion
Type of
heating
Temperature
in °C
Time in
minutes
Victoria Sponge Cake, 2 levels 4x Ø20cm tins 3+1 ‚ 150 - 160* 25 - 35
Scones, 2 levels 2 baking sheets 3+1 ‚ 170 - 190* 12 - 18
Biscuits, 2 levels 2 baking sheets 3+1 ‚ 150 - 160* 17 - 25
Small cakes, 2 levels 2x 12-cup-tins 3+1 ‚ 150 - 160* 22 - 30
Puff pastry slices, 2 levels 2 baking trays 3+1 ‚ 180 - 200* 20 - 35
Jam tarts, 2 levels 2x 12-cup-tins 3+1 ‚ 160 - 180* 15 - 25
Meringues, 2 levels 2 baking sheets 3+1 ‚ 90 - 100 120 - 150
Jacket potatoes, 2 levels universal pan + baking tray 3+1 ‚ 150 - 160 75 - 90
Pizza, homemade, 2 levels universal pan + baking tray 3+1 ‚ 170 - 190 35 - 50
*preheat
Food Dish Shelf posi-
tion
Type of heat-
ing
Temperature
in °C
Time in minutes
Victoria sponge cake 2x Ø20cm tins 1 ƒ 160-170* 25-30
Swiss roll Swiss roll tin 1 ƒ 180-190* 10-15
Scones Baking sheet 1 ƒ 200-210* 10-12
Biscuits Baking sheet 1 ƒ 170-180* 10-15
Small cakes 12-cup-tin 1 ƒ 150-160* 25-35
Jam tarts 12-cup-tin 1 ƒ 190-210* 15-25
Meringue Baking tray 2 ƒ 80* 110-140
* 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.
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