Operation Manual

en Tested for you in our cooking studio
38
Tips on baking
Biscuits baking tray 3
:
140-160* - - 10-25
Small Cakes 12-cup-tin 3
:
140-160* - - 20-30
Puff pastry slices baking tray 3
:
170-190* - - 20-35
Puff pastry slices baking tray 3
:
200-220* - 1 15-25
Jam tarts 12-cup-tin 3
:
170-190* - - 15-30
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 1,2L-soufflé dish 2
:
160-180 - 2 35-45
Soufflé individual moulds 2
%
170-190 - - 65-75
Choux pastry baking tray 3
:
190-210* - - 30-40
Choux pastry baking tray 3
:
200-220* - 1 25-35
Meat Pie rectangular pie tin 2
:
170-190 - - 50-70
Meat Pie rectangular pie tin 2
:
170-180 - 2 40-50
Yorkshire pudding 12-cup-tin 3
:
200-220* - - 15-25
Jacket potatoes baking tray 3
:
150-170 - - 75-90
Jacket potatoes universal pan 3
:
180-190 - 2 40-50
Jacket potatoes universal pan 3
:
230-250 360 - 20-30
Pizza, homemade baking tray 3
;
200-220 - - 25-35
Pizza, homemade, thin base pizza tray 2
%
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 5+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 5+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
MW power
in watts
Steam in-
tensity
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.