Siemens HB38GB.90, Instruction Manual

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27
Types of heating:
■
: = 3D hot air
■
% = Top/bottom heating
■
' = Hydro Baking
■
& = Intensive heat
Types of heating
■
:
= 3D hot air
■
% = Top/bottom heating
■
' = Hydro Baking
■
&
= Intensive heat
Cakes in tins Tin Level Type of
heating
Temperature
in °C
Cooking time
in minutes
Sponge cake, simple Ring tin/cake tin 2
:
160-180 50-60
3 cake tins 3+1
:
140-160 60-80
Sponge cake, delicate Ring tin/cake tin 2
%
150-170 60-70
Flan cake, sponge mixture Flan tin 3
%
160-180 20-30
Delicate fruit flan, sponge Springform/ring tin 2
%
160-180 50-60
Sponge base, 2 eggs (preheat) Flan tin 2
'
150-170 20-30
Sponge flan, 6 eggs (preheat) Springform cake tin 2
'
150-170 40-50
Shortcrust pastry base with crust Springform cake tin 1
&
170-190 25-35
Fruit tart or cheesecake, pastry base* Springform cake tin 1
&
160-180 70-90
Swiss flan Pizza tray 2
&
210-230 30-40
Ring cake Ring cake tin 2
%
150-170 60-70
Pizza, thin base, with light topping (pre-
heat)
Pizza tray 2
&
280-300 10-15
Savoury cakes* Springform cake tin 2
&
170-190 40-50
* Allow cakes to cool for approx. 20 minutes in the switched-off, closed oven
Cakes on trays Accessories Level Type of
heating
Temperature
in °C
Cooking time
in minutes
Sponge with dry topping Baking tray 2
'
170-190 20-30
Universal pan + baking
tray
3+1
:
150-170 35-45
Sponge, moist topping (fruit) Universal pan 2
%
170-190 25-35
Universal pan + baking
tray
3+1
:
140-160 40-50
Yeast dough with dry topping Baking tray 3
'
170-190 25-35
Universal pan + baking
tray
3+1
:
150-170 35-45
Yeast dough with moist topping (fruit) Universal pan 3
%
160-180 40-50
Universal pan + baking
tray
3+1
:
150-160 50-60
Shortcrust pastry with dry topping Baking tray 2
&
170-190 20-30
Shortcrust pastry with moist topping
(fruit)
Universal pan 3
&
160-180 50-60
Swiss flan Universal pan 2
&
200-220 40-50
Swiss roll (preheat) Baking tray 2
'
160-180 15-20
Plaited loaf with 500 g flour Baking tray 2
'
170-190 25-35
Stollen with 500 g flour Baking tray 3
%
160-180 60-70
Stollen with 1 kg flour Baking tray 3
%
140-160 90-100
Strudel, sweet Universal pan 2
%
190-210 55-65
Pizza Baking tray 2
&
190-210 25-35
Universal pan + baking
tray
3+1
:
180-200 40-50
Tarte flambée (preheat) Universal pan 2
&
280-300 10-12
Börek Universal pan 2
%
180-200 40-50