Uses, Tables and Tips
12
1 cake tin:
e.g. oven level 1
General Instructions
•
Insert the tray with the bevel at the front.
•
With Conventional
you can also bake with two tins next to one another on the
oven shelf at the same time. This does not significantly increase the baking time.
3
When frozen foods are used the trays inserted may distort during cooking. This is due to
the large difference in temperature between the freezing temperature and the tempera-
ture in the oven. Once the trays have cooled the distortion will disappear again.
How to use the Baking Tables
The tables give the required temperature settings, baking times and oven shelf levels for
a selection of typical dishes.
•
Temperatures and baking times are for guidance only, as these will depend on the con-
sistency of the pastry, mixture or dough and the number and the type of baking tin.
•
We recommend using the lower temperature the first time and then if necessary, for
example, if a deeper browning is required, or baking time is too long, selecting a high-
er temperature.
•
If you cannot find the settings for a particular recipe, look for the one that is most
similar.
•
Your new oven may bake or roast differently to your previous appliance. So adapt
your normal settings (temperature, cooking times) and oven shelf levels to the recom-
mendations in the following tables.
2
With longer baking times, the oven can be switched off about 10 minutes before the end
of baking time, to make use of the residual heat.
Unless otherwise stated, the values given in the tables assume that cooking is started
with the oven cold.
Baking table
Type of baking
Oven
level
Temperature
ºC
Time
Baking in tins
Ring cake or brioche
1
160-180
0:50-1:10
Madeira cake, fruit cakes
1
150-170
1:10-1:30
Sponge flan
1
160-180
0:25-0:40
Flan base - short pastry
3
190-210
1)
0:10-0:25
Flan base - sponge mixture
3
170-190
0:20-0:25
Apple tart (covered)
1
170-190
0:50-1:00
