Tested for you in our cooking studio
en
25
Universal pan or baking tray
Slide the universal pan or the baking tray in carefully as
far as the limit stop with the bevelled edge facing the
appliance door.
When baking moist cakes or pastries with many
toppings, use the universal pan so that any excess
liquid does not overflow and make the cooking
compartment dirty.
Baking tins
Dark- coloured metal baking tins are most suitable.
Tinplate baking tins, ceramic dishes and glass dishes
extend baking time and mean that the baked item will
not brown evenly.
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Recommended setting values
You can find the ideal heating type for various pastries
in the table. The temperature and baking time are
dependent on the quantity and composition of the
dough. Different settings ranges are indicated for this
reason. Try using the lower values at first. A lower
temperature results in more even browning. If
necessary, use a higher setting the next time.
Note:
Baking times can not be reduced by using higher
temperatures. Cakes or small baked items would only
be cooked on the outside, and would not be fully baked
in the middle.
The setting values apply to dishes placed into a cold
cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, you can reduce the indicated baking times by
several minutes.
Preheating is necessary for selected dishes, and this is
indicated in the table.
If you wish to follow one of your own recipes when
baking, you should use a similar baked item in the table
as a reference. You can find additional information in
the tips on baking attached to the settings table.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Type of heating used:
■
:
4D hot air
Dish
Accessories/cookware
Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
MW power in
watts
Cooking
time in
mins.
Cakes in tins
Sponge cake, simple
Ring tin/cake tin
1
:
140-160
-
55-70
Sponge cake, simple
Ring tin/cake tin
1
:
160-180
90
30-40
Fruit flan made from sponge mixture,
delicate
Bundt cake tin
1
:
150-170
-
45-60
Fruit flan made from sponge mixture,
delicate
Bundt cake tin
1
:
170-190
90
35-45
Sponge flan base
Flan base tin
1
:
140-160
-
20-40
Fruit tart or cheesecake with short-
crust pastry base
Springform cake tin, diameter 26 cm 1
:
160-170
-
65-85
Fruit tart or cheesecake with short-
crust pastry base
Springform cake tin, diameter 26 cm 1
:
160-180
180
30-40
100
-
20
Swiss flan
Pizza tray
1
:
180-200
-
50-60
Tart
Flan-base cake tin, black
1
:
190-200
-
25-40
Bundt yeast cake
Bundt cake tin
1
:
150-160
-
65-75
Yeast cake in springform cake tin
Springform cake tin, diameter 28 cm 1
:
150-160
-
25-35
Sponge base, 2 eggs
Flan base tin
1
:
160-170*
-
20-30
Sponge flan, 3 eggs
Springform cake tin, diameter 26 cm 1
:
160-170*
-
30-45
Sponge flan, 6 eggs
Springform cake tin, diameter 28 cm 1
:
150-170*
-
30-50
Cakes on baking trays
Sponge cake with topping
Baking tray
1
:
150-170
-
20-40
Sponge cake, 2 levels
Universal pan + baking tray
3+1
:
150-170
-
35-50
Shortcrust tart with dry topping
Baking tray
1
:
160-180
-
30-45
* Preheat
** Preheat for 5 mins., do not use quick heat function
