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Baking
Do not use shelf height 2 when baking with the 3 Hot air
operating mode. The air circulation would be impaired and this
will have a negative effect on your baking.
Baking accessories
Baking tins
Use dark-coloured metal baking tins. Tinplate and glass dishes
increase the baking time required and the cake will not brown
evenly. If you wish to bake using tinplate tins and % Top/
bottom heat, you should use shelf height 1.
Always place a loaf tin diagonally and a round baking tin in the
centre of the wire rack.
Baking trays
We recommend that you only use original baking trays, as
these have been optimally designed for the cooking
compartment and the operating modes.
Always carefully push the baking trays in as far as they will go.
Make sure that the sloping edge of the baking tray is facing the
appliance door.
Note: Do not place food directly onto the aluminium baking
tray. Line the aluminium baking tray with greaseproof paper.
Basic dough
Sponge mixture
Tray bakes with topping
Springform cake tin/loaf tin
Shortcrust pastry
Tray bake with dry topping, e.g. crumble
Tray bake with moist topping, e.g. egg custard
Springform cake tin, e.g. cheesecake
Flan tin
Sponge mixture
Swiss roll
Sponge (6 eggs)
Sponge (3 eggs)
Yeast dough
Tray bake with dry topping, e.g. crumble
Savarin/plaited loaf (500 g)
Springform cake tin
Ring cake tin
* Preheat oven
Small baked items
Yeast dough
* Preheat oven
All manuals and user guides at all-guides.com
Baking on two or more levels
If you are baking on several levels, you should preferably use
baking trays and insert these at the same time.
Bear in mind that your items may brown at different rates on
each level. The items on the top level will brown more quickly
and can be taken out earlier.
If you wish to bake on two levels using a baking tray and a
universal pan, you should insert the baking tray at shelf
height 3 and the universal pan at shelf height 1.
Baking table for basic doughs/cake mixtures
The information in the table is a guideline and applies to both
aluminium baking trays and dark-coloured baking tins. The
values may vary depending on the type and amount of dough/
mixture and on the baking tin.
We recommend that you set the lower of the specified
temperatures the first time. This will generally allow more even
browning.
If you are baking with your own recipe, use similar recipes in
the table as a guide.
Observe the notes in the table about preheating.
Hot air 3
Shelf posi-
tion
1
1 + 3
1
1
1 + 3
1
1
1
1
1
1
1
1 + 3
1
1
1
3 Hot air
Shelf
height
1
1 + 3
Tempera-
Baking time in
ture in °C
minutes
160 - 170
30 - 40
160 - 170
45 - 60
150 - 160
60 - 80
170 - 180
40 - 55
160 - 170
55 - 65
170 - 180
60 - 90
150 - 160
50 - 90
150 - 160*
20 - 35
180 - 190*
10 - 15
150 - 160
30 - 45
160 - 170*
30 - 40
160 - 180
40 - 55
160 - 170
45 - 65
160 - 170
35 - 45
160 - 170
30 - 40
160 - 170
35 - 45
Tempera-
Baking time in
ture in °C
minutes
160 - 170
15 - 25
160 - 170
20 - 30
Top/bottom heat %
Shelf posi-
Tempera-
tion
ture in °C
1
180 - 190
-
-
2
160 - 170
1
190 - 200
-
-
1
180 - 190
2
160 - 180
2
170 - 180*
1
200 - 210*
1
160 - 170
1
160 - 170*
1
180 - 200
-
-
1
180 - 190
2
160 - 170
2
170 - 180
% Top/bottom heat
Shelf
Tempera-
height
ture in °C
2
180 - 190
-
-
33
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