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27
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. If you wish to bake using these
baking tins/dishes and using top/bottom heating, slide
in the tin/dish at level 1.
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Recommended setting values
The table lists the optimal heating type for various
baked items. The temperature and baking time depend
on the amount and consistency of the dough/mixture.
For this reason, the table specifies setting ranges. Try
using the lower values to start with. A lower temperature
will result in more even browning. You can use a higher
setting next time if necessary.
Note:
Baking times cannot 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 food that is placed into a
cold cooking compartment; by doing this, 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 food, and this is
indicated in the table. Do not place your food or
accessories into the cooking compartment until it has
finished preheating.
If you wish to follow one of your own recipes when
baking, you should use the setting values listed for
similar baked items in the table as reference.Additional
information can be found in the baking tips listed after
the settings table.
Remove unused accessories from the cooking
compartment. This will ensure that you achieve the best
possible cooking results and energy savings of up to
20 per cent.
Types of heating used:
■
:
4D hot air
■
%
Top/bottom heating
■
;
Pizza setting
Dish
Accessories/cookware
Shelf posi-
tion
Heating
function
Tempera-
ture in °C
Cooking
time in
mins.
Cakes in tins
Sponge cake, simple
Ring tin/cake tin
2
%
150-170
50-70
Sponge cake, simple, 2 levels
Ring tin/cake tin
3+1
:
140-160
60-80
Sponge cake, delicate
Ring tin/cake tin
2
%
150-170
60-80
Fruit flan made from sponge mixture, delicate Ring/springform cake tin
2
%
160-180
40-60
Sponge flan base
Flan base tin
3
%
160-180
20-30
Fruit tart or cheesecake with shortcrust pastry
base
Springform cake tin, Ø 26 cm
2
%
170-190
60-80
Swiss flan
Pizza tray
3
;
170-190
45-55
Tart
Flan-base cake tin, black
3
;
190-210
25-40
Bundt yeast cake
Ring cake tin
2
%
150-170
50-70
Yeast cake
Springform cake tin, Ø 28 cm
2
%
160-170
20-30
Sponge base, 2 eggs
Flan base tin
3
%
150-170*
20-30
Sponge flan, 3 eggs
Springform cake tin, Ø 26 cm
2
%
160-170*
25-35
Sponge flan, 6 eggs
Springform cake tin, Ø 28 cm
2
:
150-170*
30-50
Cakes on baking trays
Sponge cake with topping
Baking tray
3
%
160-180
20-40
Sponge cake, 2 levels
Universal pan + baking tray
3+1
:
140-160
30-50
Shortcrust tart with dry topping
Baking tray
3
%
170-190
25-35
Shortcrust tart with dry topping, 2 levels
Universal pan + baking tray
3+1
:
160-170
35-45
Shortcrust tart with moist topping
Universal pan
3
%
160-180
55-65
Swiss flan
Universal pan
3
;
170-190
45-55
Yeast cake with dry topping
Universal pan
3
%
160-180
15-20
* Preheat
** Preheat for 5 mins., do not use quick heat function
