When you use frozen food, the trays in the oven can twist during baking. When the
trays get cold again, the distortion will be gone.
How to use the Baking Tables
• We recommend to use the lower temperature the first time.
• If you cannot find the settings for a special recipe, look for the one that is almost the
same.
• Baking time can be extended by 10
-
15 minutes, if you bake cakes on more than one lev-
el.
• Cakes and pastries at different heights do not always brown equally at first. If this oc-
curs, do not change the temperature setting. The differences equalize during the baking
procedure.
Baking on one level:
Baking in tins
Type of baking
Oven function
Shelf position
Temperature °F
Time in min.
Ring cake or brio-
che
True Fan Cooking
1
300
-
320
50
-
70
Madeira cake/
fruit cakes
True Fan Cooking
1
280
-
320
70
-
90
Sponge cake
True Fan Cooking
2
280
-
300
35
-
50
Sponge cake
Conventional
Cooking
2
320
35
-
50
Flan base
-
short
pastry
True Fan Cooking
2
340
-
360
1)
10
-
25
Flan base
-
sponge mixture
True Fan Cooking
2
300
-
340
20
-
25
Apple pie (2tins
Ø20cm, diagonal-
ly off set)
True Fan Cooking
2
320
60
-
90
Apple pie (2tins
Ø20cm, diagonal-
ly off set)
Conventional
Cooking
1
360
70
-
90
Cheesecake
Conventional
Cooking
1
340
-
380
60
-
90
1) Pre
-
heat the oven
Cakes/pastries/breads on baking trays
Type of baking
Oven function
Shelf position
Temperature °F
Time in min.
Plaited bread/
bread crown
Conventional
Cooking
3
340
-
380
30
-
40
Christmas stollen
Conventional
Cooking
2
320
-
360
1)
50
-
70
Helpful hints and tips
17