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Tested for you in our cooking studio
Here you will find a selection of dishes and the ideal settings for
them. We will show you which type of heating and which
temperature are best suited for your dish. You can find
information about suitable accessories and the height at which
they should be inserted. There are also tips about cookware
and preparation methods.
Notes
The values in the table always apply to dishes placed into the
■
cooking compartment when it is cold and empty.
Only preheat the appliance if the table specifies that you
should do so. Do not line the accessories with greaseproof
paper until after they have been preheated.
The times specified in the tables are guidelines only. They will
■
depend on the quality and composition of the food.
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 on one level
When baking cakes and tarts, the best results can be achieved
using
Top/bottom heating.
%
When baking with
2
2D Hot air, use the following shelf
positions for the accessories:
Cake in a cake tin: Shelf position 2
■
Cake on a baking tray: Shelf position 3
■
Cake in a mould
Sponge cake, simple
Sponge cake, delicate (e.g. pound cake)
Shortcrust pastry base with crust
Sponge flan base
Sponge cake
Fruit tart or cheesecake, shortcrust pastry* Dark springform cake tin
Delicate fruit flan, sponge
Savoury cakes* (e.g. quiche/onion tart)
* Allow cakes to cool in the appliance for approx. 20 minutes.
Cakes on trays
Sponge mixture or yeast dough with dry topping
Sponge mixture or yeast dough with moist topping Universal pan:
Swiss roll (preheat)
Plaited loaf, 500 g flour
Stollen, 500 g flour
Stollen, 1 g flour
Strudel, sweet
Pizza
12
Baking and roasting on two or more levels
Use
Shelf positions for baking and roasting on 2 levels:
Universal pan: Shelf position 3
■
Baking tray: Shelf position 1
■
Dishes that are put in the oven at the same time do not have to
be ready at the same time.
The tables contain a selection of dishes.
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.
Tin
Rectangular cake mould/tin 2
Rectangular cake mould/tin 2
Springform cake tin
Flan-base cake tin
Springform cake tin
Springform cake tin
Springform cake tin
Accessories
Universal pan:
Universal pan:
Universal pan:
Universal pan:
Universal pan:
Universal pan:
Universal pan:
Hot air.
2
Level
Type of
heating
2
%
1
%
2
%
2
%
1
%
2
%
1
%
Level
Type of
Temperature,
heating
°C
3
160-180
%
3
140-160
%
2
170-190
%
3
150-170
2
3
160-180
%
3
150-170
%
2
180-200
%
3
180-200
%
Temperature,
Cooking time
°C
in minutes
160-180
50-60
155-175
65-75
160-180
30-40
160-180
25-35
160-180
30-40
170-190
70-90
150-170
55-65
180-200
50-60
Cooking time
in minutes
25-35
40-50
15-20
25-35
50-60
90-100
55-65
20-30
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