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en-us
Tables and tips
Desserts
▯
Oven-cooked desserts are very easy to prepare – you
just have to put it in the oven. This preparation method
is well-suited for larger quantities, for example if you
have guests.
▯
Oven-cooked desserts are generally eaten warm, and
are particularly enjoyable during the cooler months.
Dish
Accesso-
ries
Level Tempera-
ture
in °F (°C)
Type of
heating
Cooking
time
in min.
Observations
Apple Crumble
Ovenproof
dish
2 (3)
390 (200)
H
35 - 40
Apple casserole with streusel, also
tastes very good when made with ber-
ries or mirabelles.
2 (3)
390 (200)
O
25 - 30
For soft types of apples.
2 (3)
390 (200)
M
25 - 30
For firm types of apples.
Baked apples
Ovenproof
dish
2 (3)
375 - 390
(190 - 200)
H
20 - 30
Recommendation: use cooking apples,
e.g. Boskop. These are especially well-
suited for cooking and baking.
Summer variant: fill with ricotta, lemon,
honey, cardamom, vanilla, and pine
nuts.
Compote
Glass /
grill tray
2 (3)
320 - 355
(160 - 180)
H
30 - 40
e.g. apricots or assorted berries
Do not add any liquid, stir several
times. Season with honey, fresh vanilla
or cinnamon.
2 (3)
390 (200)
N
30 - 40
Clafouti
Ovenproof
dish
2 (3)
375 (190)
H
30 - 35
French dessert: classic with cherries,
also tastes very good when made with
berries or mirabelles.
2 (3)
390 (200)
I
55
No need to preheat; do not open appli-
ance door.
Sweet bake
Ovenproof
dish
2 (3)
320 - 355
(160 - 180)
H
30 - 40
e.g. semolina, quark or rice pudding
Bread pudding,
cherry cake
Ovenproof
dish
2 (3)
300 (150)
H
50 - 55
e.g. with cherries or apricots
Crepes with
quark filling
Ovenproof
dish
2 (3)
355 - 375
(180 - 190)
H
8 - 10
Austrian specialty: pancakes, filled
with quark and raisins, topped with
cream and baked.
Meringue
Baking tray
+ grease-
proof paper
2 (3)
210 (100)
H
150
Spread out as flat as possible so that
the mass dries all the way through.
