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en Tested for you in our cooking studio
52
Recommended setting values
Here, you can find specifications for various dishes. The
temperature and baking time are dependent on the
quantity and composition of the dough. Different
settings ranges are indicated for this reason. Try using
the lower values at first. A lower temperature results in
more even browning. If necessary, use a higher setting
the next time.
Note: Baking times can not be reduced by using higher
temperatures. Cakes or baked items would only be
cooked on the outside, but would not be cooked
completely in the middle.
Types of heating used:
■ . Hotair Eco
■ # Top/bottom heating Eco
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Cakes in tins
Sponge cake in a tin Ring tin/cake tin 1 . 140-160 60-80
Sponge flan base Flan base tin 1 . 140-160 20-40
Sponge base, 2 eggs Flan base tin 1 . 150-170 20-30
Sponge flan, 3 eggs Springform cake tin, diameter 26 cm 1 . 160-170 25-35
Sponge flan, 6 eggs Springform cake tin, diameter 28 cm 1 . 150-160 50-60
Bundt yeast cake Bundt cake tin 1 # 150-160 65-75
Cakes on baking trays
Sponge cake with dry topping Baking tray 1 . 160-180 20-40
Shortcrust tart with dry topping Baking tray 1 . 170-180 25-35
Plaited loaf, savarin Baking tray 1 # 150-160 35-45
Yeast cake with dry topping Baking tray 1 # 150-170 20-35
Small baked items
Muffins Muffin tray 2 . 160-180 15-30
Small cakes Baking tray 1 . 150-160 25-35
Puff pastry Baking tray 2 . 170-190 25-50
Choux pastry Baking tray 1 . 200-220 35-45
Biscuits Baking tray 2 . 140-160 15-30
Whirls Baking tray 2 . 140-150 25-40
Small yeast cakes Baking tray 1 # 150-160 30-40
Bread and bread rolls
Multigrain bread, 1.5 kg Cake tin 1 # 200-210 35-45
Flatbread Universal pan 1 # 250-270 15-20
Bread rolls, sweet, fresh Baking tray 1 # 170-190 15-20
Bread rolls, fresh Baking tray 1 # 180-200 25-35
Meat
Joint of pork without rind, e.g. neck, 1.5 kg Cookware, uncovered 1 # 180-190 120-140
Pot-roasted beef, 1.5 kg Cookware, covered 1 # 200-220 140-160
Joint of veal, 1.5 kg Cookware, uncovered 1 # 170-180 110-130
Fish
Fish, braised, whole 300 g, e.g. trout Cookware, covered 1 # 190-210 25-35
Fish, braised, whole 1.5 kg, e.g. salmon Cookware, covered 1 # 190-210 45-55
Fish fillet, plain, braised Cookware, covered 1 # 190-210 15-35
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