Instructions for Use

Tested for you in our cooking studio en
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Tips on baking
Scones baking tray 3 ‚ 180-200* 10-14
Scones baking tray 3 ƒ 190-200 10-14
Biscuits baking tray 3 ‚ 140-160* 10-25
Biscuits baking tray 3 ƒ 150-170 10-20
Small Cakes 12-cup-tin 3 ‚ 140-160* 20-30
Small Cakes 12-cup-tin 3 ƒ 150-170 20-30
Puff pastry slices baking tray 3 ‚ 170-190* 20-35
Jam tarts 12-cup-tin 3 ‚ 170-190* 15-30
Jam tarts 12-cup-tin 3 ƒ 180-200 15-25
Meringue baking tray 3 ‚ 80-90* 120-150
Pavlova baking tray 3 ‚ 90-100* 120-180
Soufflé 1,2L-soufflé dish 2 ‚ 160-170* 35-45
Soufflé individual moulds 2 ƒ 170-190 65-75
Choux pastry baking tray 3 … 190-210* 30-40
Meat Pie rectangular pie tin 2 ƒ 190-200 30-45
Meat Pie rectangular pie tin 2 ‚ 180-190 40-50
Yorkshire pudding 12-cup-tin 3 … 200-220* 15-25
Jacket potatoes baking tray 3 ‚ 150-170 75-90
Pizza, homemade baking tray 3 ƒ 200-220 25-35
Pizza, homemade baking tray 3 „ 200-220 25-35
Pizza, homemade, thin base pizza tray 2 ƒ 250-270 20-25
Pizza, homemade, thin base pizza tray 2 „ 210-220 25-30
Multishelf baking
Victoria Sponge Cake, 2 levels 4x Ø20 cm tins 3+1 ‚ 160-170* 25-35
Scones, 2 levels 2 baking trays 3+1 ‚ 170-190* 12-16
Biscuits, 2 levels 2 baking trays 3+1 ‚ 140-160* 10-25
Biscuits, 3 levels 3 baking trays 4+3+1 ‚ 140-160* 15-30
Small cakes, 2 levels 2x 12-cup-tins 3+1 ‚ 140-160* 22-32
Puff pastry slices, 2 levels 2 baking trays 3+1 ‚ 170-190* 25-45
Puff pastry slices, 3 levels 3 baking trays 4+3+1 ‚ 170-190* 25-45
Jam tarts, 2 levels 2x 12-cup-tins 3+1 ‚ 170-190* 20-35
Meringues, 2 levels 2 baking trays 3+1 ‚ 80-90* 120-150
Jacket potatoes, 2 levels universal pan + baking tray 3+1 ‚ 150-170* 75-90
(White) Bread, 2 levels 4x loaf tins 3+1 ‚ 170-190* 30-40
Pizza, homemade, 2 levels universal pan + baking tray 3+1 ‚ 180-200 35-45
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking
time in mins.
* Preheat
You want to find out whether the cake
is completely cooked in the middle.
Push a cocktail stick into the highest point on the cake. If the cocktail stick comes out clean with no dough res-
idue, the cake is ready.
The cake collapses. Next time, use less liquid. Alternatively, set the temperature to be 10 °C lower and extend the baking time.
Adhere to the specified ingredients and preparation instructions in the recipe.
The cake has risen in the middle but
is lower around the edge.
Only grease the base of the springform cake tin. After baking, loosen the cake carefully with a knife.
The fruit juice overflows. Next time, use the universal pan.
Small baked items stick to one
another during baking.
There should be a gap of approx. 2 cm around each item. This gives enough space for the baked items to
expand well and brown on all sides.
The cake is too dry. Set the temperature 10 °C higher and shorten the baking time.