21
General Instructions
•
Insert the tray with the bevel at the front.
•
With Conventional
or Hot air
you can also
bake with two tins next to one another on the oven
shelf at the same time. This does not significantly
increase 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 temperature in
the oven. Once the trays have cooled the dis-
tortion 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 consistency of
pastry, dough or mixture, the amount 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 higher temperature.
•
If you cannot find the settings for a particular reci-
pe, look for the one that is most similar.
•
If baking cakes on baking trays or in tins on more
than one level, baking time may be extended by
10-15 minutes.
•
Moist recipes (for example, pizzas, fruit flans, etc.)
are baked on one level.
•
Cakes and pastries at different heights may brown
at an uneven rate at first. If this occurs,
please do
not change the temperature setting
. Different
rates of browning even out as baking progresses.
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.
