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37
Recommended setting values
You can find the ideal heating type for various cakes
and small baked items 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 cakes and small baked items 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.
Types of heating used:
■
:
4D hot air
■
%
Top/bottom heating
■
;
Pizza setting
The levels of steam intensity are indicated as numbers
in the table:
■
1 = Low
■
2 = Medium
■
3 = High
Dish
Accessories/cookware
Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in
mins.
Cakes in tins
Sponge cake, simple
Ring tin/cake tin
2
%
150-170
-
50-70
Sponge cake, simple
Ring tin/cake tin
2
:
150-160
1
50-70
Sponge cake, simple, 2 levels
Ring tin/cake tin
3+1
:
140-160
-
50-70
Sponge cake, delicate
Ring tin/cake tin
2
%
150-170
-
60-80
Fruit flan made from sponge mixture,
delicate
"Gugelhupf" ring cake tin
2
%
160-180
-
40-60
Sponge flan base
Flan base tin
3
%
160-180
-
20-30
Sponge flan base
Flan base tin
2
:
150-160
1
20-30
Fruit tart or cheesecake with shortcrust
pastry base
Springform cake tin, diameter 26 cm
2
%
170-190
-
60-80
Swiss flan
Pizza tray
3
%
220-240
-
35-45
Tart
Tart tin, tinplate
3
;
190-210
-
30-45
Bundt yeast cake
"Gugelhupf" ring cake tin
2
%
150-170
-
50-70
Bundt yeast cake
"Gugelhupf" ring cake tin
2
:
150-160
1
60-70
Yeast cake
Springform cake tin, diameter 28 cm
2
%
160-170
-
20-30
Yeast cake
Springform cake tin, diameter 28 cm
2
:
150-160
2
25-35
Sponge base, 2 eggs
Flan base tin
3
%
150-170*
-
20-30
Sponge base, 2 eggs
Flan base tin
2
:
150-160
1
20-35
Sponge flan, 3 eggs
Springform cake tin, diameter 26 cm
2
:
160-170*
-
25-35
Sponge flan, 3 eggs
Springform cake tin, diameter 26 cm
2
:
150-160
1
10
-
20-25
Sponge flan, 6 eggs
Springform cake tin, diameter 28 cm
2
:
150-170*
-
30-50
Sponge flan, 6 eggs
Springform cake tin, diameter 28 cm
2
:
150-160
1
10
-
30-35
Cakes on baking trays
Sponge cake with topping
Baking tray
3
%
160-180
-
20-40
Sponge cake with topping
Baking tray
3
:
160-170
1
30-40
Sponge cake, 2 levels
Baking tray + universal pan
1+3
:
140-160
-
30-50
* Preheat
