Instructions for Use

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Tips on baking
Yeast cake with dry topping, 2 levels Universal pan + baking tray 3+1
‚
160-170 25-35
Yeast cake with moist topping, 2 levels Universal pan + baking tray 3+1
‚
150-160 45-60
Plaited loaf, savarin Baking tray 1
ƒ
150-170 30-40
Plaited loaf, savarin Baking tray 1
‚
150-160 35-45
Swiss roll Baking tray 1
ƒ
190-210* 10-15
Stollen with 500 g flour Universal pan 1
ƒ
160-170 50-60
Stollen with 500 g flour Universal pan 1
‚
150-160 50-60
Strudel, sweet Universal pan 1
ƒ
190-210 55-65
Strudel, sweet Universal pan 1
‚
170-180 40-60
Strudel, frozen Universal pan 1
…
190-210 35-50
Small baked items
Small cakes Baking tray 1
ƒ
160** 25-35
Small cakes Baking tray 1
‚
150** 25-35
Small cakes, 2 levels Universal pan + baking tray 3+1
‚
150** 25-35
Muffins Muffin tray 2
‚
160-180* 15-25
Muffins Muffin tray 1
ƒ
170-190 15-30
Muffins, 2 levels Muffin trays 3+1
‚
150-170* 20-30
Small yeast cakes Baking tray 1
ƒ
160-170 30-40
Small yeast cakes Baking tray 1
‚
150-160 30-40
Puff pastry Baking tray 2
‚
170-190* 20-45
Puff pastry Baking tray 1
ƒ
180-200* 20-45
Puff pastry, 2 levels Universal pan + baking tray 3+1
‚
170-190* 20-45
Choux pastry Baking tray 1
ƒ
200-220 30-45
Choux pastry Baking tray 1
…
190-210 30-40
Danish pastry Baking tray 1
‚
160-180 20-30
Danish pastry Baking tray 1
ƒ
170-190 15-25
Biscuits
Viennese whirls Baking tray 1
ƒ
150-160** 25-40
Viennese whirls Baking tray 1
‚
140-150** 25-40
Whirls, 2 levels Universal pan + baking tray 3+1
‚
140-150** 30-40
Biscuits Baking tray 2
‚
140-160 15-30
Biscuits, 2 levels Universal pan + baking tray 3+1
‚
130-150 20-35
Meringue Baking tray 2
‚
80-90* 120-150
Meringue, 2 levels Universal pan + baking tray 3+1
‚
80-90* 120-180
Macaroons Baking tray 2
‚
90-110 20-40
Macaroons, 2 levels Universal pan + baking tray 3+1
‚
90-110 20-40
Dish Accessories/cookware Shelf posi-
tion
Heating
function
Tempera-
ture in °C
Cooking
time in
mins.
* Preheat
** Preheat for 5 mins., do not use quick heat function
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.