Operation Manual

en Tested for you in our cooking studio
40
Recommended setting values
You can find the ideal heating type for various pastries
in the table. The temperature and baking time are
dependent on the quantity and composition of the
dough. Different settings ranges are indicated for this
reason. Try using the lower values at first. A lower
temperature results in more even browning. If
necessary, use a higher setting the next time.
Note: Baking times can not be reduced by using higher
temperatures. Cakes or small baked items would only
be cooked on the outside, and would not be fully baked
in the middle.
The setting values apply to dishes placed into a cold
cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, you can reduce the indicated baking times by
several minutes.
Preheating is necessary for selected dishes, and this is
indicated in the table.
If you wish to follow one of your own recipes when
baking, you should use a similar baked item in the table
as a reference. You can find additional information in
the tips on baking attached to the settings table.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to
20 per cent.
Types of heating used:
■ < 4D hot air
■ % Top/bottom heating
■ & Intensive heat
The levels of steam intensity are indicated as numbers
in the table:
■ 1 = Low
■ 2 = Medium
■ 3 = High
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in
mins.
Cakes in tins
Sponge cake, simple Ring tin/cake tin 1 % 150-170 - 55-70
Sponge cake, simple Ring tin/cake tin 1 < 150-160 1 50-70
Sponge cake, delicate Ring tin/cake tin 1 % 150-170 - 60-80
Fruit flan made from sponge mixture,
delicate
Bundt cake tin 1 % 160-180 - 45-60
Sponge flan base Flan base tin 1 % 150-170 - 20-40
Sponge flan base Flan base tin 2 < 150-160 1 20-30
Fruit tart or cheesecake with shortcrust
pastry base
Springform cake tin, diameter 26 cm 1 & 170-180 - 60-80
Swiss flan Pizza tray 1 & 200-220 - 40-50
Tart Flan-base cake tin, black 1 & 200-220 - 25-40
Tart Flan-base cake tin, black 1 < 210-220 1 30-40
Bundt yeast cake Bundt cake tin 1 < 150-160 - 65-75
Bundt yeast cake Bundt cake tin 1 < 150-160 1 60-70
Yeast cake in springform cake tin Springform cake tin, diameter 28 cm 1 < 150-160 - 25-35
Yeast cake in springform cake tin Springform cake tin, diameter 28 cm 1 < 150-160 2 25-35
Sponge base, 2 eggs Flan base tin 1 % 170-180 - 20-30
Sponge base, 2 eggs Flan base tin 1 < 150-160 1 15-30
Sponge flan, 3 eggs Springform cake tin, diameter 26 cm 1 % 160-170* - 25-35
Sponge flan, 3 eggs Springform cake tin, diameter 26 cm 1 < 150-160 1 10
- 15-25
Sponge flan, 6 eggs Springform cake tin, diameter 28 cm 1 < 150-170* - 30-50
Sponge flan, 6 eggs Springform cake tin, diameter 28 cm 1 < 150-160 1 10
- 25-35
Cakes on baking trays
Sponge cake with topping Baking tray 1 % 160-180 - 20-40
* Preheat
** Preheat for 5 mins., do not use quick heat function