46
Cooking guidelines
food
temperature
level
time
pastries
angel food cake
sponge cake
swiss roll
cake
biscuits
shortbread
cream dessert
cookies
pound cake
cheesecake
ring cake
choux pastry
shortcrust pastry tart
puff pastry tart
150 °C
150 °C
150 °C
160 °C
180 °C
160 °C
160 °C
170 °C
170 °C
170 °C
180 °C
180 °C
200 °C
250 °C
on the shelf at level 2
on the shelf at level 1
in the enamel dish at level 2
on the shelf at level 1
in the enamel dish at level 2
in the enamel dish at level 2
on the shelf at level 2
in the enamel dish at level 2
on the shelf at level 2
on the shelf at level 1
spring-form mould, 26cm diameter
on the shelf at level 1
in a special tin
in the enamal dish at level 2
on the shelf at level 2
on the shelf at level 2
35 - 40 min
35 - 40 min
20 - 25 min
40 - 50 min
18 - 22 min
20 - 25 min
35 - 40 min
20 - 30 min
40 - 50 min
65 - 75 min
45 - 50 min
35 - 40 min
40 - 45 min
30 - 40 min
other
pate (1 kg)
savoury tart
casseroles (hotpot, stew)
bread (500 g flour)
190 °C
170 °C
160 °C
220 °C
On the shelf at level 1
On the shelf at level 2, 20cm tin
On the shelf at level 1, depending on the dish
On the shelf at level 2
90 min
55 - 65 min
90 - 180 min
25 - 30 min
Preheat the oven to the indicated temperature
