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Cakes on trays
Sponge mixture or yeast dough with dry topping Aluminium baking tray
Sponge mixture or yeast dough with fresh fruit
Swiss roll (preheat)
Plaited loaf, 500 g flour
Stollen, 500 g flour
Stollen, 1 g flour
Strudel, sweet
Pizza
Bread and rolls
If not specified otherwise, always preheat the oven for baking
bread.
Bread and rolls
Yeast bread, 1.2 kg flour
Sourdough bread, 1.2 kg flour
Bread rolls (e.g. rye rolls)
Small baked products
Biscuits
Meringue
Cream puffs
Macaroons
Puff pastry
Baking tips
You wish to bake according to your own
recipe.
How to tell whether sponge cake is
baked through:
The cake collapses.
The cake has risen in the middle but is
lower around the edge.
The cake goes too dark on top.
The cake is too dry.
The bread or cake (e.g. cheesecake)
looks good, but is soggy on the inside
(sticky, with streaks of water).
The pastries are not evenly browned.
The bottom of a fruit cake is too light.
The fruit juice overflows.
The pieces of dough are sticking
together when the yeast rolls are baked.
Condensation forms when you bake
moist cakes.
Accessories
Aluminium baking tray
Aluminium baking tray
Aluminium baking tray
Aluminium baking tray
Aluminium baking tray
Aluminium baking tray
Aluminium baking tray
Accessories
Aluminium baking tray
Aluminium baking tray
Aluminium baking tray
Accessories
Aluminium baking tray
Aluminium baking tray
Aluminium baking tray
Aluminium baking tray
Aluminium baking tray
Use similar items in the baking tables as a guide.
Approx. 10 minutes before the end of the baking time stated in the recipe, insert a cock-
tail stick into the cake at its deepest point. If the cocktail stick comes out clean, the cake
is ready.
Use less fluid next time or set the oven temperature 10 degrees lower. Observe the
specified mixing times in the recipe.
Do not grease the edge of the springform cake tin. After baking, loosen the cake care-
fully with a knife.
Place the cake lower in the oven and bake at a lower temperature for slightly longer.
Make tiny holes in the finished cake using a cocktail stick. Then drizzle fruit juice or an
alcoholic drink over it. Next time, set the temperature 10 degrees higher and reduce the
baking time.
Use slightly less fluid next time and bake for slightly longer at a lower temperature. For
cakes with a moist topping, bake the base first. Cover the base with almonds or bread-
crumbs first and then apply the topping. Take care to follow recipes and baking times.
Select a slightly lower temperature to ensure that the cake is baked more evenly. Pro-
truding greaseproof paper can affect the air circulation. For this reason, always trim
greaseproof paper to fit the baking tray.
Place the cake one level lower the next time.
If available, use a deeper baking tray next time.
There must be a distance of about 2 cm between the bread rolls. This gives enough
space for the bread rolls to expand and bake evenly on all sides.
Steam can form during baking, which escapes via the door. The steam may settle and
form water droplets on the control panel or on the fronts of adjacent units. This is a natu-
ral process.
Level
Type of
heating
1
%
2
%
1
%
1
%
3
%
3
%
2
%
1
%
Never pour water directly into a hot oven.
Level
Type of
heating
2
%
2
%
2
%
Level
Type of
heating
2
%
2
%
2
%
2
%
3
%
Temperature,
Cooking time
°C
in minutes
170-190
25-35
160-180
45-55
180-190
12-15
160-180
20-30
150-170
50-60
140-160
85-95
180-200
65-75
210-230
20-30
Temperature,
Cooking time
°C
in minutes
250
8
200
35-45
250
8
200
35-45
200-220
20-30
Temperature,
Cooking time
°C
in minutes
150-170
15-25
70-90
120-140
200-220
35-45
110-130
30-40
200-220
20-30
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