41
Tables and tips
en
▯
If the cake collapses, use less liquid or set the
temperature 10 °C lower. Do not open the oven
door too soon.
▯
If the cake only rises in the middle, grease the sides
of the baking tin.
▯
Do not remove the biscuits from the baking tray;
place the baking tray back into the hot oven for a
short period and remove the biscuits whilst they are
still hot.
▯
If the cake does not come away from the tin when
you are trying to turn it out, carefully slide a knife
around the sides to loosen it. Turn the cake tin
upside down again and cover it several times with a
cold, wet cloth. Next time, grease the tin well and
sprinkle some bread crumbs into it.
▯
In addition, always follow the manufacturer's
instructions for pre-baked and frozen products.
Dish
Accessories Level
Temperature
in °C
Type of
heating
Cooking
time (mins)
Comments
Cakes
Cheesecake
Springform
cake tin
1 (2)
160–165
H
70–75
1 (2)
160–165
N
70–75
1 (2)
160–165
K
85–90
1 (2)
160–165
M
80–90
1 (2)
160–165
J
40–45
Low-cheese cheesecake with 50% quark
mixture.
Sponge cake
Springform
cake tin
2 (3)
160–170
H
50–60
2 (3)
160–170
N
50–60
Loaf cake
Loaf tin
2 (3)
160–170
H
60–65
To ensure even browning, place the tin
lengthways in the cooking compartment.
2 (3)
160–170
N
55–60
Bundt cake,
ring cake
Ring cake tin 1 (2)
165
H
30
Recipe tip: Stick to a traditional Bundt
cake recipe or add bacon and walnuts.
1 (2)
170
I
55
No need to preheat; do not open the appli-
ance door.
Tray bakes
Baking tray
2 (3)
165–170
H
20–30
Lightly grease the baking tray.
2 (3)
165–170
N
40–50
Swiss roll
Baking tray
+
greaseproof
paper
2 (3)
190
H
6
Turn it out while still hot onto a piece of
greaseproof paper sprinkled with sugar,
then roll it up.
Sponge base
Springform
cake tin
2 (3)
150
H
40–45
Line a springform cake tin with grease-
proof paper.
Yeast tray bakes
Baking tray
2 (3)
165
H
30–35
Recipe tip: Top with plums, figs or onion
and ham.
2 (3)
165
N
30–35
Fruit flan with short-
crust pastry
Tart tin or
dish
2 (3)
165
H
40–50
Recipe tip: Top with strawberries or apri-
cots and marzipan.
2 (3)
170
N
40–50
2 (3)
165
K
45–55
Tart
Tart tin or
dish
2 (3)
190
H
30–40
French flan with a shortcrust pastry base,
e.g. tarte aux pommes, tarte tatin, tarte au
chocolat and tarte au citron.
2 (3)
190
N
30–40
2 (3)
190
K
40–45
2 (3)
190
M
45–50
For light-coloured tart tins or dishes.
Strudel made from
puff pastry
Baking tray
+ grease-
proof paper
2 (3)
200
H
20–25
Recipe tip: Fill with custard and cherries
or apples.
*
Preheat the appliance to the specified temperature. Turn the temperature down to the second specified temperature when
placing the food in the oven.
**
Deactivate the "Rapid heating" function in the basic settings
