• With longer baking times, the oven can be switched off about 10 minutes before the end
of baking time, to use the residual heat.
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
level.
• 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 °C
Time in min.
Ring cake or brio-
che
True Fan Cooking
1
150
-
160
50
-
70
Madeira cake /
fruit cakes
True Fan Cooking
1
140
-
160
70
-
90
Fatless sponge
cake / Fatless
sponge cake
True Fan Cooking
2
140
-
150
35
-
50
Fatless sponge
cake / Fatless
sponge cake
Conventional
Cooking
2
160
35
-
50
Flan base
-
short
pastry
True Fan Cooking
2
170
-
180
1)
10
-
25
Flan base
-
sponge mixture
True Fan Cooking
2
150
-
170
20
-
25
Apple pie / Apple
pie (2 tins Ø20
cm, diagonally off
set)
True Fan Cooking
2
160
60
-
90
Apple pie / Apple
pie (2 tins Ø20
cm, diagonally off
set)
Conventional
Cooking
1
180
70
-
90
Cheesecake
Conventional
Cooking
1
170
-
190
60
-
90
1) Preheat the oven
Helpful hints and tips
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