Operation Manual

57
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.
Baking on two levels
When baking on two levels, you should preferably use baking
trays and put them in 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 most quickly
and can be taken out earlier.
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.
The values for bread dough apply to both dough placed on a
tray and dough placed in a loaf 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.
3 Hot air % Top/bottom heat
Basic dough Shelf
height
Tempera-
ture in °C
Baking time in
minutes
Shelf
height
Tempera-
ture in °C
Rich sponge mixture
Tray bakes with topping 1 150 - 160 30 - 40 1 180 - 190
1 + 3 150 - 160 30 - 40 - -
Springform cake tin/loaf tin 1 150 - 160 55 - 70 2 160 - 170
Shortcrust pastry
Tray bake with dry topping, e.g. crumble 1 160 - 170 45 - 55 1 190 - 200
1 + 3 160 - 170 60 - 70 - -
Tray bake with moist topping, e.g. egg custard 1 160 - 170 70 - 80 1 190 - 200
Springform cake tin, e.g. sponge base cheesecake 1 160 - 180 50 - 90 2 170 - 180
Flan tin 1 160 - 170* 25 - 35 2 170 - 180*
Sponge mixture
Swiss roll 1 180 - 190* 10 - 15 1 200 - 210*
Sponge (6 eggs) 1 150 - 160 25 - 40 2 160 - 170
Sponge (3 eggs) 1 150 - 160* 20 - 30 2 160 - 170*
Yeast dough
Tray bake with dry topping, e.g. crumble 1 160 - 180 45 - 55 1 180 - 200
1 + 3 170 - 180 50 - 60 - -
Savarin/plaited loaf (500 g) 1 160 - 170 35 - 45 1 180 - 190
Springform cake tin 1 160 - 170 30 - 40 2 160 - 170
Ring cake tin 1 160 - 170 35 - 45 2 170 - 180
* Preheat oven
3 Hot air % Top/bottom heat
Small baked items Shelf
height
Tempera-
ture in °C
Baking time in
minutes
Shelf
height
Tempera-
ture in °C
Yeast dough 1 160  170 15  25 2 180  190
1 + 3 160  170 20  30 - -
Meringue mixture 1 80 130 - 150 2 80
1 + 3 80 150 - 170 - -
* Preheat oven