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53
Tinplate baking tins, ceramic dishes and glass dishes
extend baking time and mean that the baked item will
not brown evenly.
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
Dish
Accessories/cookware
Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins
Sponge cake, simple
Vienna ring tin/loaf tin
1
"
150-160
70-85
Sponge cake, delicate
Vienna ring tin/loaf tin
1
%
150-160
70-80
Sponge flan base
26 cm springform cake tin
1
%
160-180
20-30
Fruit tart or cheesecake with shortcrust pastry
base
26 cm springform cake tin
1
%
170-190
70-90
Tart
Tart dish or tin
1
%
220-240
30-45
Bundt cake
Bundt cake tin
1
%
160-170
50-70
Yeast cake
28 cm springform cake tin
1
%
160-170
25-35
3-egg fatless sponge cake
26 cm springform cake tin
1
%
160-170*
25-35
6-egg fatless sponge cake
28 cm springform cake tin
1
%
150-160*
35-45
* Preheat
Dish
Accessories/cookware
Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins
Sponge cake with topping
Baking tray
1
%
160-170
25-45
Sponge cake, 2 levels
Universal pan + baking tray
3+1
›
140-160
30-50
Shortcrust pastry with dry topping
Baking tray
1
%
160-180
30-40
Shortcrust pastry with dry topping, 2 levels
Universal pan + baking tray
3+1
›
150-160
35-45
Shortcrust pastry with moist topping
Universal pan
1
%
160-180
60-80
Yeast cake with dry topping
Universal pan
1
%
160-180
20-30
Yeast cake with dry topping, 2 levels
Universal pan + baking tray
3+1
›
140-150
25-35
Yeast cake with moist topping
Universal pan
2
%
170-190
35-50
Plaited loaf, savarin
Baking tray
1
%
160-170
30-40
Swiss roll
Baking tray
1
%
180-200*
10-15
Strudel, sweet
Universal pan
1
%
190-200
50-60
Strudel, frozen
Universal pan
1
›
200-220
30-45
* Preheat