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Tested for you in our cooking studio
Here you will find a selection of dishes and the ideal settings for
them. We will show you which type of heating and which
temperature are best suited for your dish. You can find
information about suitable accessories and the height at which
they should be inserted. There are also tips about cookware
and preparation methods.
Notes
The values in the table always apply to dishes placed into the
■
cooking compartment when it is cold and empty.
Only preheat the appliance if the table specifies that you
should do so. Do not line the accessories with greaseproof
paper until after they have been preheated.
The times specified in the tables are guidelines only. They will
■
depend on the quality and composition of the food.
Use the accessories supplied. Additional accessories may be
■
obtained as special accessories from specialist retailers or
from the after-sales service.
Before using the oven, remove any unnecessary accessories
and ovenware from the cooking compartment.
Always use oven gloves when taking hot accessories or
■
ovenware out of the cooking compartment.
Cake in a mould
Cakes*
Sponge cake*
Fruit flan*
Pasta bake*
* Insert the wire rack at the level indicated and place the cake tin in the centre of the wire rack.
** Only use heat-resistant glass dishes. Do not place a hot glass dish on a cold or wet surface. The glass could break.
Several small baked items on the
baking tray
Sponge cake, simple
Small cakes
Cookies
Puff pastry
Yeast-risen pastry
Pizza
Bread (1.3 kg flour) Preheat*
Plaited loaf
Meringue
Brownies*
* Preheat for 10 mins
22
Cakes and pastries
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.
Tin
Round springform cake tin
with tube sheet, deep
Springform cake tin
(dia. 26 cm)
Springform cake tin
(dia. 26 cm)
Glass ovenproof dish, rec-
tangular**
Accessories
Enamelled tray, round
Enamelled tray, round
Enamelled tray, round
Enamelled tray, round
Enamelled tray, round
Enamelled tray, round
Enamelled tray, round
Enamelled tray, round
Enamelled tray, round
Enamelled tray, round
Level
Type of
heating
1
%
1
%
1
%
1
%
Level
Type of
heating
1
%
2
%
1
%
1
%
1
%
1
3
1
%
1
%
1
3
1
%
Temperature in
Cooking time
°C
in minutes
160-180
55-65
160-180
30-40
160-180
55-65
190-210
40-50
Temperature in
Cooking time
°C
in minutes
160-180
25-35
150-170
20-30
170-190
30-40
190-210
20-30
170-190
25-35
180-200
20-30
210
8
190
40-50
170-190
25-35
70
120-180
180-200
35-45
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