52
Baking
When baking with 3D hot air
›
, do not use shelf
position 2.This will adversely affect air circulation and your
baking results will not be as good.
Baking accessories
Baking tins
Use dark metal baking tins. Tinplate and glass dishes increase
the baking time required and the cake will not brown evenly.
Always place a loaf tin diagonally and a round baking tin in the
centre of the wire rack.
Baking trays
We recommend that you only use original baking trays, as
these have been optimally designed for the cooking
compartment and the operating modes.
Always carefully push the baking trays in as far as they will go.
Make sure that the sloping edge of the baking tray is facing the
appliance door.
Baking on two levels
When baking on two levels, you should preferably use baking
trays and put them in at the same time.
Bear in mind that your items may brown at different rates on
each level. The items on the top level will brown most quickly
and can be taken out earlier.
Baking table for basic doughs/cake mixtures
The values in the table are guidelines and apply to enamelled
baking trays and dark baking tins. The values may vary
depending on the type and amount of dough/mixture and on
the baking tin.
The values for bread dough apply to both dough placed on a
tray and dough placed in a loaf tin.
We recommend that you set the lower of the specified
temperatures the first time. Lower temperatures will generally
allow more even browning.
If you are baking according to your own recipe, use similar
recipes in the table as a guide.
Observe the notes in the table about preheating.
3D hot air
›
Top/bottom heating
%
Basic dough
Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Cake mixture
Tray bake with topping
1
150 - 160
30 - 40
2
160 - 170
1 + 3
150 - 160
40 - 50
-
-
Springform cake tin/loaf tin
1
150 - 160
60 - 80
1
160 - 170
Shortcrust pastry
Tray bake with dry topping, e.g. crumble
1
160 - 170
45 - 65
2
180 - 190
1 + 3
160 - 170
60 - 70
-
-
Tray bake with moist topping, e.g. egg custard
-
-
60 - 80
2
170 - 180
Springform cake tin, e.g. sponge base cheesecake
1
160 - 170
60 - 100
1
170 - 180
Flan-base cake tin
1
160 - 170*
20 - 35
1
180 - 190*
Sponge mixture
Swiss roll
1
180 - 190*
10 - 15
2
190 - 200*
Sponge (6 eggs)
1
150 - 160
35 - 45
1
160 - 170
Sponge (3 eggs)
1
150 - 160*
20 - 35
1
160 - 170*
Yeast dough
Tray bake with dry topping, e.g. crumble
1
160 - 170
40 - 50
2
170 - 180
1 + 3
150 - 160
60 - 70
-
-
Savarin/plaited loaf (500 g)
1
160 - 170
30 - 45
2
170 - 180
Springform cake tin
1
160 - 170
30 - 45
1
170 - 180
Ring cake tin
1
160 - 170
30 - 45
1
170 - 180
* Preheat oven
3D hot air
›
Top/bottom heating
%
Small baked items
Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Yeast dough
1
170 - 180
25 - 35
2
180 - 190
1 + 3
160 - 170
30 - 45
-
-
Meringue mixture
1
80
100 - 130
2
80
1 + 3
80
130 - 160
-
-
* Preheat oven
