en
How it works
32
Notes
¡
When baking on several layers, use hot air. Different
food that is placed in the oven at the same time will
not necessarily be ready at the same time.
In such cases, you can remove the cooked food
and continue to cook the other baking tray. If neces-
sary, you can change the position and direction of
the baking trays.
¡
Position baking tins/dishes either next to one an-
other or offset on different shelves so that they are
not directly one above the other in the cooking com-
partment. You can cut energy use by cooking differ-
ent items at the same time.
¡
For best results, we recommend using dark-col-
oured metal baking tins.
22.5 Cakes and other baked goods
Recommended settings for cakes and baked items
The temperature and baking time depend on the quant-
ity and consistency of the dough. This is why temperat-
ure ranges are given in the tables. Set a short cooking
time first. If required, set a longer cooking time next
time. A lower temperature results in more even brown-
ing.
Baking tips
We have compiled a few tips to help you achieve a
good baking result.
Topic
Tip
You want your cake to
rise evenly.
¡
Only grease the base
of the springform cake
tin.
¡
After baking, use a
knife to carefully
loosen the cake from
the baking tin.
You do not want small
baked goods to stick to
each other when baking.
Leave a minimum clear-
ance of 2 cm around
each item that is to be
baked. This allows
enough space for the
baked goods to expand
and brown on all sides.
Determine whether the
cake is ready.
Push a cocktail stick into
the highest point on the
cake. If the cocktail stick
comes out clean, the
cake is ready.
You want to bake accord-
ing to your own recipe.
Use similar items in the
baking tables as a guide.
Use bakeware made of
silicone, glass, plastic or
ceramic.
¡
The baking tin must be
heat-resistant up to
250 °C.
¡
Cakes in these types
of bakeware brown
less.
Recommended settings
Cakes in tins
Meal
Accessory/cookware Shelf posi-
tion
Type of
heating
Temperature
in °C
Cooking
time,
minutes
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, delicate
Vienna ring tin/loaf tin 2
150–170
60–80
Sponge flan base
Flan base tin
3
160–180
30–40
Fruit tart or cheesecake with shortcrust
pastry base
Springform cake tin,
diameter 26 cm
2
160–180
70–90
Strudel
Tart dish or tin
1
200–240
25–50
Pie
Springform cake tin,
28 cm diameter
2
160–180
25–35
Sponge cake
Bundt cake tin
2
150–170
60–80
Sponge flan, 3 eggs
Springform cake tin,
diameter 26 cm
2
160–170
30–40
Sponge flan, 6 eggs
Springform cake tin,
28 cm diameter
2
160–170
35–45
Tray bakes
Meal
Accessory/cookware Shelf posi-
tion
Type of
heating
Temperature
in °C
Cooking
time,
minutes
Sponge cake with topping
Universal pan
3
160–180
20–45
1
Preheat the appliance.
