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Cakes and pastries
Baking on one level
When baking cakes and tarts, the best results can be achieved
using
Top/bottom heating.
%
When baking with
3D Hot air, use the following shelf
›
positions for the accessories:
Cake in a cake tin: Shelf position 2
■
Cake on a baking tray: Shelf position 3
■
Baking and roasting on two or more levels
Use
›
3D hot air.
Shelf positions for baking and roasting on 2 levels:
Universal pan: Shelf position 3
■
Baking tray: Shelf position 1
■
Dishes that are put in the oven at the same time do not have to
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)
Shortcrust pastry base with crust
Sponge flan base
Sponge cake
Fruit tart or cheesecake, shortcrust pastry*
Delicate fruit flan, sponge
Savoury cakes* (e.g. quiche/onion tart)
* Allow cakes to cool in the appliance for approx. 20 minutes.
Cakes on trays
Sponge mixture or yeast dough with dry top-
ping
Sponge mixture or yeast dough with moist
topping (fruit)
Swiss roll (preheat)
Plaited loaf with 500 g flour
Stollen with 500 g flour
Stollen, 1 kg flour
Strudel, sweet
Pizza
* Enamelled baking trays can be obtained from the after-sales service or specialist retailers.
** When baking on two levels, always place the universal pan above the baking tray.
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
Fruit loaf tin
Fruit loaf tin
Springform cake tin
Flan-base cake tin
Springform cake tin
Dark springform cake tin
Springform cake tin
Springform cake tin
Accessories
Universal pan
Enamelled baking tray*
+ universal pan**
Universal pan
Enamelled baking tray*
+ universal pan**
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Enamelled baking tray*
+ universal pan**
Level
Type of
heating
2
%
2
%
1
%
2
%
2
%
1
%
2
%
1
%
Height
Type of
Temperature in
heating
°C
3
160-180
%
1+3
150-170
›
3
140-160
%
1+3
130-150
›
2
170-190
%
2
160-180
%
3
160-180
%
3
150-170
%
2
180-200
%
3
180-200
%
1+3
150-170
›
Temperature,
Cooking time
°C
in minutes
160-180
55-65
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
Cooking time
in minutes
25-35
35-45
40-50
50-60
15-20
25-35
50-60
90-100
55-65
20-30
35-45
55
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