Operation Manual

41
■ 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
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.
Bread and rolls
If not specified otherwise, always preheat the oven for baking
bread.
Never pour water directly into a hot oven.
Cake in a mould Tin Level Type of
heating
Temperature
, °C
Cooking time
in minutes
Sponge cake, simple Fruit loaf tin 2
%
160-180 55-65
Sponge cake, delicate (e.g. sand cake) Fruit loaf tin 2
%
155-175 65-75
Shortcrust pastry base with crust Springform cake tin 1
%
160-180 30-40
Sponge flan base Flan-base cake tin 2
%
160-180 25-35
Sponge cake Springform cake tin 2
%
160-180 30-40
Fruit tart or cheesecake, shortcrust pastry* Dark springform cake tin 1
%
170-190 70-90
Delicate fruit flan, sponge Springform cake tin 2
%
150-170 55-65
Savoury cakes* (e.g. quiche/onion tart) Springform cake tin 1
%
180-200 50-60
* Allow cakes to cool in the appliance for approx. 20 minutes.
Cakes on trays Accessories Level Type of
heating
Temperature,
°C
Cooking time
in minutes
Sponge mixture or yeast dough with dry topping Aluminium baking tray 1
%
170-190 25-35
Sponge mixture or yeast dough with fresh fruit Aluminium baking tray 2
%
160-180 45-55
Swiss roll (preheat) Aluminium baking tray 1
%
180-190 12-15
Plaited loaf, 500 g flour Aluminium baking tray 1
%
160-180 20-30
Stollen, 500 g flour Aluminium baking tray 3
%
150-170 50-60
Stollen, 1 g flour Aluminium baking tray 3
%
140-160 85-95
Strudel, sweet Aluminium baking tray 2
%
180-200 65-75
Pizza Aluminium baking tray 1
%
210-230 20-30
Bread and rolls Accessories Level Type of heating Temperature, °C Cooking time in minutes
Yeast bread, 1.2 kg flour Aluminium baking tray 2
%
250
200
8
35-45
Sourdough bread, 1.2 kg flour Aluminium baking tray 2
%
250
200
8
35-45
Bread rolls (e.g. rye rolls) Aluminium baking tray 2
%
200-220 20-30
Small baked products Accessories Level Type of heating Temperature, °C Cooking time in minutes
Biscuits Aluminium baking tray 2
%
150-170 15-25
Meringue Aluminium baking tray 2
%
70-90 120-140
Cream puffs Aluminium baking tray 2
%
200-220 35-45
Macaroons Aluminium baking tray 2
%
110-130 30-40
Puff pastry Aluminium baking tray 3
%
200-220 20-30