en
Tested for you in our cooking studio
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If you are using silicone moulds, follow the
manufacturer's instructions and recipes. Silicone
moulds are often smaller than normal baking tins.
Quantity and recipe specifications may vary.
Frozen products
Do not use frozen products that are heavily frosted.
Remove any ice on the food.
Some frozen products may be unevenly pre-baked.
Uneven browning may remain even after baking.
Bread and rolls
Caution!
Never pour water into the hot cooking compartment or
place cookware containing water onto the bottom of the
cooking compartment. The change in temperature can
cause damage to the enamel.
Some food turns out better if it is baked in several
stages. These dishes are indicated in the table.
The setting values for bread dough apply to both dough
placed on a baking tray and dough placed in a loaf tin.
Cakes in tins
Cakes on trays
Meal
Accessories/cookware
Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins
Sponge cake, simple
Vienna ring tin/loaf tin
2
<
160-180
50-60
Sponge cake, simple, 2 levels
Vienna ring tin/loaf tin
3+1
<
140-160
60-80
Sponge cake with topping
Vienna ring tin/loaf tin
2
<
150-170
60-80
Sponge flan base
Flan base tin
2
<
150-170
30-40
Fruit tart or cheesecake with shortcrust pastry
base
26 cm springform cake tin
2
<
160-180
70-90
Strudel
Tart dish or tin
2
<
200-240
25-50
Scones
28 cm springform cake tin
2
<
150-160
25-35
Cakes
Bundt cake tin
2
<
150-170
50-70
3-egg fatless sponge cake
26 cm springform cake tin
2
<
160-170
30-40
6-egg fatless sponge cake
28 cm springform cake tin
2
<
160-170
35-45
Dish
Accessories/cookware
Shelf posi-
tion
Heating
function
Temperature
in °C
Cooking
time in
min
Cake with topping
Universal pan
3
<
160-180
25-45
Small yeast cakes, 2 levels
Universal pan + baking tray
3+1
<
140-160
30-55
Shortcrust tart with dry topping
Universal pan
3
<
160-180
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
60-90
Yeast cake with dry topping
Universal pan
3
<
150-170
25-35
Yeast cake with dry topping, 2 levels
Universal pan + baking tray
3+1
<
150-170
20-30
Yeast cake with moist topping
Universal pan
2
<
160-180
30-50
Yeast cake with moist topping, 2 levels
Universal pan + baking tray
3+1
<
150-170
40-65
Savarin/plaited loaf
Universal pan
2
<
160-170
30-40
Swiss roll
Universal pan
2
<
160-170*
15-20
Strudel, sweet
Universal pan
2
<
170-190
55-65
* Preheat for 10 minutes