Type of baking
2 levels
3 levels
Temperature (°C)
Time (h:min)
Cake with crumble
topping (dry)
1 / 3
---
140 - 160
0:30 - 0:60
Short pastry biscuits
1 / 3
1 / 3 /5
150 - 160
0:15 - 0:35
Viennese whirls
1 / 3
1 / 3 /5
140
0:20 - 0:60
Biscuits made with
sponge mixture
1 / 3
---
160 - 170
0:25 - 0:40
Pastries made with
egg white, meringues
1 / 3
---
80 - 100
2:10 - 2:50
Macaroons
1 / 3
---
100 - 120
0:40 - 1:20
Small raised pastries
1 / 3
---
160 - 170
0:30 - 0:60
Puff pastries
1 / 3
---
170 - 180
0:30 - 0:50
Rolls
1 /4
---
160
0:30 - 0:45
Small cakes (20 per
tray)
1 /4
---
140
1)
0:25 - 0:40
1) Pre-heat oven
Tips on baking
Baking results
Possible cause
Remedy
Cake is not browned
enough at the bottom
Wrong oven level
Place cake lower in the oven
Cake sinks (becomes
soggy, lumpy, streaky)
Oven temperature too high
Use a slightly lower temperature setting
Baking time too short
Set a longer baking time
Baking times cannot be reduced by
setting higher temperatures
Too much liquid in the mix
-
ture
Use less liquid. Pay attention to mixing
times, especially if using mixing machines
Cake is too dry
Temperature too low
Use a higher oven temperature setting.
Baking time too long
Reduce baking time
Cake browns unevenly Oven temperature too high
and baking time too short
Use a lower oven temperature setting and
increase baking time
Cake mixture/dough is un
-
evenly distributed
Spread the mixture/dough evenly on the
baking tray
Cake is not done within
the baking time given
Temperature too low
Use a slightly higher oven temperature
setting
Roasting
Oven function:
Conventional Cooking or Turbo Grill
Ovenware for roasting
• Any heat-resistant ovenware is suitable to use for roasting. (Please follow the manu
-
facturer's instructions.)
Tips, charts and information
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