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• If the cake is moist, use a small amount
of liquid or reduce the temperature by
10°C.
• If the top of the cake is burnt, put it on
the lower shelf, lower the temperature
and increase the baking time.
• If the inside of the cake is cooked well,
but outside is sticky, use less liquid, de-
crease the temperature and increase the
cooking time.
Hints for pastry
• If the pastry is too dry, increase the tem-
perature by 10 °C and shorten the cook-
ing time. Wet the dough sheets with a
sauce consisting of milk, oil, egg and
yoghurt mixture.
Cooking table for pastries and oven foods
Food
Accessory to be
used
Cake on the tray
Standard tray *
Small cakes
Standard tray *
Small cakes
Standard tray *
Round springform
pan, 26 cm in dia-
Sponge cake
meter on wire
grill** **
Round springform
pan, 26 cm in dia-
Sponge cake
meter on wire
grill** **
Cookie
Pastry tray *
Cookie
Pastry tray *
Pastry
Standard tray *
Bun
Standard tray *
Bun
Standard tray *
Whole bread
Standard tray *
Whole bread
Standard tray *
• If the pastry is getting cooked slowly,
make sure that the thickness of the
pastry you have prepared does not over-
flow the tray.
• If the pastry is browned on the surface
but the bottom is not cooked, make sure
that the amount of sauce you will use for
the pastry is not too much at the bottom
of the pastry. For an even browning, try to
spread the sauce evenly between the
dough sheets and the pastry.
• Bake your pastry in the position and tem-
perature appropriate to the cooking table.
If the bottom is still not browned enough,
place it on a bottom shelf for the next
cooking.
Operating func-
Shelf position
tion
Top and bottom
2
heating
Top and bottom
2
heating
Fan Heating
1
Top and bottom
2
heating
Fan Heating
1
Top and bottom
2
heating
Fan Heating
1
Top and bottom
2
heating
Top and bottom
2
heating
Fan Heating
1
Top and bottom
2
heating
Fan Heating
1
EN / 24
Temperature (°C) Baking time
(min) (approx.)
180
20 ... 30
150
25 ... 35
150 ... 160
35 ... 50
160
30 ... 40
160
35 ... 45
170
25 ... 35
170
30 ... 40
180
35 ... 45
200
20 ... 30
180
20 ... 30
200
30 ... 40
200
30 ... 40
EN
ES
ET
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