21
Baking on two or more levels
Use
:
3D hot air.
Shelf heights for baking on 2 levels:
■
Universal pan: level 3
■
Baking tray: level 1
Shelf heights for baking on 3 levels:
■
Baking tray: level 5
■
Universal pan: level 3
■
Baking tray: level 1
Baking trays that are placed in the oven at the same time will
not necessarily be ready at the same time.
The tables show numerous suggestions for your dishes.
If you are baking with 3 cake/loaf tins at the same time, place
these on the wire racks as indicated in the picture.
Baking tins
It is best to use dark-coloured metal baking tins.
Baking times are increased when light-coloured baking tins
made of thin metal or glass dishes are used, and cakes do not
brown so evenly.
If you wish to use silicone baking tins, use the information and
recipes provided by the manufacturer as a guide. Silicone
baking tins are often smaller than normal tins. The amount of
mixture and recipe instructions may differ.
Tables
The tables show the ideal type of heating for the various cakes
and pastries. The temperature and baking time depend on the
amount and composition of the mixture. This is why
temperature ranges are given in the tables. You should try the
lower temperature first, since a lower temperature results in
more even browning. You can increase the temperature next
time if necessary.
If you preheat the oven, the baking time is shortened by 5 to 10
minutes.
Additional information can be found in the
Baking tips
section
following the tables.
Cakes in tins
Tin
Level
Type of
heating
Temperature
in °C
Cooking time
in minutes
Sponge cake, simple
Ring tin/loaf tin
2
:
160-180
40-50
3 loaf tins
3+1
:
140-160
60-80
Sponge cake, delicate
Ring tin/loaf tin
2
%
150-170
60-70
Flan base, sponge
Flan-base cake tin
2
%
150-170
20-30
Delicate fruit flan, sponge
Springform/ring tin
2
%
160-180
50-60
Sponge flan
Springform cake tin
2
%
160-180
30-40
Shortcrust pastry base with crust
Springform cake tin
1
%
170-190
25-35
Fruit tart or cheesecake, pastry base*
Springform cake tin
1
%
170-190
70-90
Swiss flan
Pizza tray
1
%
220-240
35-45
Savoury cakes (e.g. quiche/onion tart)* Springform cake tin
1
%
180-200
50-60
Pizza, thin base with light topping (pre-
heat)
Pizza tray
1
%
250-270
10-15
* Turn off the oven and allow cakes to cool for an additional 20 minutes with the oven door closed.
Cakes on trays
Accessories
Level
Type of
heating
Temperature
in °C
Cooking time
in minutes
Sponge mixture or yeast dough with dry
topping
Baking tray
2
%
170-190
20-30
Universal pan + baking
tray
3+1
:
150-170
35-45
Sponge mixture or yeast dough with
moist topping, fruit
Universal pan
3
%
160-180
40-50
Universal pan + baking
tray
3+1
:
150-170
50-60
Swiss flan
Universal pan
2
%
210-230
40-50
Swiss roll (preheat)
Baking tray
2
%
190-210
15-20
Plaited loaf with 500 g flour
Baking tray
2
%
160-180
30-40
Stollen with 500 g flour
Baking tray
3
%
160-180
60-70
Stollen with 1 kg flour
Baking tray
3
%
150-170
90-100
Strudel, sweet
Universal pan
2
%
180-200
55-65
Burek
Universal pan
2
%
180-200
40-50
