User manual

• Extend the baking time by 10-15 minutes if you are baking cakes on baking trays or in

tins on more than one level.

• Moist cakes and pastries, such as fruit flans or pizzas, are baked on one level.

• Differences in the height of the items being baked may cause differences in the degree

of browning at the beginning of the baking process. If this occurs, you should not change

the temperature setting . Different rates of browning even out as baking progresses.

• Your new oven may bake or roast differently from your previous appliance. If this is the

case, adjust your normal settings (temperature, cooking times) and oven levels to those

recommended in the following tables.

If the baking times are longer, you can switch the oven off about 10 minutes before the

end of baking time to make use of the residual heat.

Unless otherwise stated, the values given in the tables assume that cooking is started when

the oven is cold.

Baking table

Baking on one oven level

Type of baking

Fan oven with ring heating element

Shelf position Temperature °C Time in hrs: mins.

Baking in tins

Ring cake or brioche 1 160-170 0:50-1:10

Madeira cake/Fruit cakes 1 150-170 1:10-1:30

Sponge cake 1 160-180 0:25-0:40

Flan base - shortcrust pastry 2 170-190 0:10-0:25

Flan base - sponge mixture 2 150-170 0:20-0:25

Apple tart (covered) 1 160-180 0:50-1:00

Apple pie (2 tins, Ø 20cm, placed diagonally) 1 180-190 1:05-1:20

Spicy flan (e.g. Quiche Lorraine) 2 170-190 0:30-1:10

Cheesecake 1 160-180 1:00-1:30

Cakes/pastries/breads on baking trays

Plaited bread/bread crown 1 160-180 0:30-0:40

Christmas cake 1 160-180 0:40-1:00

Bread (rye bread) 1 180-200 0:45-0:60

Cream puffs/éclairs 2 170-190 0:30-0:40

Swiss Roll 2

200-220

0:08-0:15

Cake with crumble topping (dry) 2 160-180 0:20-0:40

Butter/sugar cake 2

170-190

0:15-0:30

Fruit flan (made with yeast dough/sponge

mixture)

2 160-180 0:25-0:50

Usage, tables and tips