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Beschikbare talen
Beschikbare talen
Tinplate baking tins, ceramic dishes and glass dishes
extend baking time and mean that the baked item will
not brown evenly.
If you are using silicone moulds, follow the
manufacturer's instructions and recipes. Silicone
moulds are often smaller than normal baking tins.
Quantity and recipe specifications may vary.
Frozen products
Do not use frozen products that are heavily frosted.
Remove any ice on the food.
Some frozen products may be unevenly pre-baked.
Uneven browning may remain even after baking.
Cakes in tins
Dish
Sponge cake, simple
Sponge cake, delicate
Sponge flan base
Fruit tart or cheesecake with shortcrust pastry
base
Tart
Bundt cake
Yeast cake
3-egg fatless sponge cake
6-egg fatless sponge cake
* Preheat
Cakes on trays
Dish
Sponge cake with topping
Sponge cake, 2 levels
Shortcrust pastry with dry topping
Shortcrust pastry with dry topping, 2 levels
Shortcrust pastry with moist topping
Yeast cake with dry topping
Yeast cake with dry topping, 2 levels
Yeast cake with moist topping
Plaited loaf, savarin
Swiss roll
Strudel, sweet
Strudel, frozen
* Preheat
All manuals and user guides at all-guides.com
Bread and rolls
Caution!
Never pour water into the hot cooking compartment or
place cookware containing water onto the bottom of the
cooking compartment. The change in temperature can
cause damage to the enamel.
Some food turns out better if it is baked in several
stages. These dishes are indicated in the table.
The setting values for bread dough apply to both dough
placed on a baking tray and dough placed in a loaf tin.
Accessories/cookware
Vienna ring tin/loaf tin
Vienna ring tin/loaf tin
26 cm springform cake tin
26 cm springform cake tin
Tart dish or tin
Bundt cake tin
28 cm springform cake tin
26 cm springform cake tin
28 cm springform cake tin
Accessories/cookware
Baking tray
Universal pan + baking tray
Baking tray
Universal pan + baking tray
Universal pan
Universal pan
Universal pan + baking tray
Universal pan
Baking tray
Baking tray
Universal pan
Universal pan
Tested for you in our cooking studio
Shelf posi-
Type of
Tempera-
tion
heating
ture in °C
1
150-160
"
1
150-160
%
1
160-180
%
1
170-190
%
1
220-240
%
1
160-170
%
1
160-170
%
1
160-170*
%
1
150-160*
%
Shelf posi-
Type of
Tempera-
tion
heating
ture in °C
1
160-170
%
3+1
140-160
›
1
160-180
%
3+1
150-160
›
1
160-180
%
1
160-180
%
3+1
140-150
›
2
170-190
%
1
160-170
%
1
180-200*
%
1
190-200
%
1
200-220
›
en
Cooking
time in
mins
70-85
70-80
20-30
70-90
30-45
50-70
25-35
25-35
35-45
Cooking
time in
mins
25-45
30-50
30-40
35-45
60-80
20-30
25-35
35-50
30-40
10-15
50-60
30-45
53
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