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Facilité d'utilisation
¦ 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, the best results can be achieved using % Top/bottom heating. When baking with : 3D hot air, use the following shelf heights for the accessory: ¦ Cakes in tins: level 2 ¦ Cakes on trays: level 3 Baking on two or more levels Use : 3D hot air. Shelf heights for baking on 2 levels: ¦ Universal pan: level 3 ¦ Baking tray: level 1 Shelf heights for baking on 3 levels: ¦ Baking tray: level 5 ¦ Universal pan: level 3 ¦ Baking tray: level 1 Baking trays that are placed in the oven at the same time will not necessarily be ready at the same time. The tables show numerous suggestions for your dishes. If you are baking with 3 cake/ loaf tins at the same time, place these on the wire racks as indicated in the picture. 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. Cakes in tins Tin Level Type of Temperature Cooking time heating in °C in minutes Sponge cake, simple Ring tin/loaf tin 2 : 160-180 40-50 3 loaf tins 3+ 1 : 140-160 60-80 Sponge cake, delicate Ring tin/loaf tin 2 % 150-170 60-70 Flan base, sponge Flan-base cake tin 2 % 150-170 20-30 Delicate fruit flan, sponge Springform/ ring tin 2 % 160-180 50-60 Sponge flan Springform cake tin 2 % 160-180 30-40 Shortcrust pastry base with crust Springform cake tin 1 % 170-190 25-35 Fruit tart or cheesecake, pastry base* Springform cake tin 1 % 170-190 70-90 Swiss flan Pizza tray 1 % 220-240 35-45 Savoury cakes ( e.g. quiche/onion tart) * Springform cake tin 1 % 180-200 50-60 Pizza, thin base with light topping ( pre- Pizza tray 1 % 250-270 10-15 heat) * Turn off the oven and allow cakes to cool for an additional 20 minutes with the oven door closed. Cakes on trays Accessories Level Type of Temperature Cooking time heating in °C in minutes Sponge mixture or yeast dough with dry Baking tray 2 % 170-190 20-30 topping Universal pan + baking 3+ 1 : 150-170 35-45 tray Sponge mixture or yeast dough with Universal pan 3 % 160-180 40-50 moist topping, fruit Universal pan + baking 3+ 1 : 150-170 50-60 tray Swiss flan Universal pan 2 % 210-230 40-50 Swiss roll (preheat) Baking tray 2 % 190-210 15-20 Plaited loaf with 500 g flour Baking tray 2 % 160-180 30-40 Stollen with 500 g flour Baking tray 3 % 160-180 60-70 Stollen with 1 kg flour Baking tray 3 % 150-170 90-100 Strudel, sweet Universal pan 2 % 180-200 55-65 Burek Universal pan 2 % 180-200 40-50 Pizza Baking tray 2 % 220-240 15-25 Universal pan + baking 3+ 1 : 180-200 35-45 tray Small baked products Accessories Level Type of Temperature Cooking time heating in °C in minutes Biscuits Baking tray 3 : 140-160 15-25 Universal pan + baking tray 3+ 1 : 130-150 25-35 2 baking trays + universal pan 5+3+1 : 130-150 30-40 Viennese whirls (preheat) Baking tray 3 % 140-150 30-40 Baking tray 3 : 140-150 30-40 Universal pan + baking tray 3+ 1 : 140-150 30-45 2 baking trays + universal pan 5+3+1 : 130-140 35-50 Macaroons Baking tray 2 % 110-130 30-40 Universal pan + baking tray 3+ 1 : 100-120 35-45 2 baking trays + universal pan 5+3+1 : 100-120 40-50 Meringue Baking tray 3 : 80-100 130-150 Choux pastry Baking tray 2 % 200-220 30-40 Puff pastry Baking tray 3 : 180-200 20-30 Universal pan + baking tray 3+ 1 : 180-200 25-35 2 baking trays + universal pan 5+3+1 : 160-180 35-45 Leavened cake Baking tray 3 % 180-200 20-30 Universal pan + baking tray 3+ 1 : 170-190 25-35 Bread and rolls Never pour water into the hot oven. When baking bread, preheat the oven, unless instructions state When baking on 2 levels, always insert the universal pan above otherwise. the baking tray. Bread and rolls Accessories Level Type of Temperature Cooking time heating in ° C in minutes Yeast bread with 1.2 kg flour Universal pan 2 % 270 8 200 35-45 Sourdough bread with 1.2 kg Universal pan 2 % 270 8 flour 200 40-50 Bread rolls (do not preheat) Baking tray 3 % 210-230 20-30 Rolls made with sweet yeast Baking tray 3 % 170-190 15-20 dough Universal pan + baking tray 3+ 1 : 160-180 20-30 Baking tips You wish to bake ...
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