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Cakes and pastries
Baking on one level
When baking tarts, Top/bottom heating
results.
When baking with 2D Circulated air
at the following shelf positions:
Cakes in tins: Shelf position 2
■
Cakes on trays: Shelf position 3
■
Baking on several levels
Use circulated air
"
.
Shelf heights for baking on two levels:
Universal pan: Shelf position 3
■
Baking tray: Shelf position 1
■
Food that is placed into the oven at the same time will not
necessarily be ready at the same time.
The tables contain a selection of dishes.
Cake in a mould
Sponge cake, simple
Sponge cake, delicate (e.g. sand cake) Fruit loaf tin
Shortcrust pastry base with crust
Sponge flan base
Sponge cake
Fruit tart or cheesecake, shortcrust pas-
try*
Delicate fruit flan, sponge
Savoury cakes* (e.g. quiche/onion tart) Springform cake tin
* Allow cakes to cool in the appliance for approx. 20 minutes.
Cakes on trays
Sponge mixture or yeast dough with dry
topping
Sponge mixture or yeast dough with
fresh fruit
Sponge roulade (preheat)
Plaited loaf, 500 g flour
Stollen, 500 g flour
Stollen, 1 g flour
Strudel, sweet
Pizza
Bread and bread rolls
If not specified otherwise, always preheat the oven for baking
bread.
Never pour water directly into a hot oven.
Bread and bread rolls
Yeast bread, 1.2 kg flour
Sourdough bread, 1.2 kg flour
Bread rolls (e.g. rye rolls)
delivers the best
%
, insert the accessory in
"
Tin
Fruit loaf tin
Springform cake tin
Flan-base cake tin
Springform cake tin
Dark springform cake tin
Springform cake tin
Accessories
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Accessories
Universal pan:
Universal pan:
Universal pan:
Baking tins
It is best to use dark-coloured metal baking tins.
Baking times are increased when light-coloured baking tins
made of thin metal or glass dishes are used, and cakes do not
brown so evenly.
If you wish to use silicone baking tins, use the information and
recipes provided by the manufacturer as a guide. Silicone
baking tins are often smaller than normal tins. The amount of
mixture and recipe instructions may differ.
Tables
The tables show the ideal type of heating for the various cakes
and pastries. The temperature and baking time depend on the
amount and composition of the mixture. This is why
temperature ranges are given in the tables. You should try the
lower temperature first, since a lower temperature results in
more even browning. You can increase the temperature next
time if necessary.
If you preheat the oven, the baking time is shortened by 5 to 10
minutes.
Additional information can be found in the Baking tips section
following the tables.
Level
Type of
heating
2
"
2
%
1
%
2
%
2
%
1
%
2
%
1
%
Level
Type of
heating
3
%
3
%
2
%
3
"
3
%
3
%
2
%
3
%
Level
Type of
heating
2
%
2
%
2
%
Temperature,
Cooking time in
°C
minutes
160-180
50-60
155-175
65-75
160-180
30-40
160-180
25-35
160-180
30-40
170-190
70-90
150-170
55-65
180-200
50-60
Temperature in
Cooking time
°C
in minutes
160-180
25-35
140-160
40-50
170-190
15-20
150-170
25-35
160-180
50-60
150-170
90-100
180-200
55-65
180-200
20-30
Temperature,
Cooking time
°C
in minutes
270
8
190
35-45
270
8
190
35-45
200-220
20-30
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