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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.
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
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 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 Aluminium baking tray
Bread rolls (e.g. rye rolls)
Small baked products
Biscuits
Meringue
Cream puffs
Macaroons
Puff pastry
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
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
Accessories
Aluminium baking tray
Aluminium baking tray
Aluminium baking tray
Aluminium baking tray
Aluminium baking tray
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.
Note: Do not place food directly onto the aluminium baking
tray. Line the aluminium baking tray with greaseproof paper.
Level
2
2
1
2
2
1
2
1
Level
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
%
Type of
Temperature
heating
, °C
160-180
%
155-175
%
160-180
%
160-180
%
160-180
%
170-190
%
150-170
%
180-200
%
Type of
Temperature,
heating
°C
170-190
%
160-180
%
180-190
%
160-180
%
150-170
%
140-160
%
180-200
%
210-230
%
Temperature, °C Cooking time in minutes
250
8
200
35-45
250
8
200
35-45
200-220
20-30
Temperature, °C Cooking time in minutes
150-170
15-25
70-90
120-140
200-220
35-45
110-130
30-40
200-220
20-30
Cooking time
in minutes
55-65
65-75
30-40
25-35
30-40
70-90
55-65
50-60
Cooking time
in minutes
25-35
45-55
12-15
20-30
50-60
85-95
65-75
20-30
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