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 occurs,
do not change the temperature setting. The differences equalize during the baking pro
-
cedure.
Baking on one oven level - Baking in tins
Type of baking
Oven function
Level
Temperature
(°C)
Time (h:min)
Ring cake or brioche
TRUE FAN
1
150 - 160
0:50 - 1:10
Madeira cake/Fruit
cakes
TRUE FAN
1
140 - 160
1:10 - 1:30
Sponge cake
TRUE FAN
1
140
0:25 - 0:40
Sponge cake
CONVENTIONAL
1
160
0:25 - 0:40
Flan base - short pas
-
try
1)
TRUE FAN
3
170-180
0:10 - 0:25
Flan base - sponge
mixture
TRUE FAN
3
150 - 170
0:20 - 0:25
Apple pie
CONVENTIONAL
1
170 - 190
0:50 - 1:00
Apple pie (2 tins, Ø 20
cm, diagonally off set)
TRUE FAN
1
160
1:10 - 1:30
Apple pie (2 tins, Ø 20
cm, diagonally off set)
CONVENTIONAL
1
180
1:10 - 1:30
1) Pre-heat oven
Baking on one oven level - Cakes/pastries/breads on baking trays
Type of baking
Oven function
Level
Temperature
(°C)
Time (h:min)
Plaited bread/bread
crown
CONVENTIONAL
3
170 - 190
0:30 - 0:40
Christmas stollen
1)
CONVENTIONAL
3
160 - 180
0:40 - 1:00
Bread ( rye bread)
CONVENTIONAL
1
- first of all
1)
230
0:25
- then
160 - 180
0:30 - 1:00
Cream puffs/eclairs
1)
CONVENTIONAL
3
160 - 170
0:15 - 0:30
Helpful hints and tips
9
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