11
Baking trays
We recommend that you only use original baking trays, as
these have been optimally designed for the cooking
compartment and the operating modes.
Always slide the baking tray or the universal pan in carefully as
far as it will go and make sure that the sloping edge is facing
the appliance door.
Use the universal pan if you are baking moist cakes, so that the
cooking compartment does not get dirty.
Baking on two or more levels
If you are baking on several levels, you should preferably use
baking trays and insert these at the same time.
Bear in mind that your items may brown at different rates on
each level. The items on the top level will brown more quickly
and can be taken out earlier.
If you wish to bake on two levels using a baking tray and a
universal pan, you should insert the baking tray at shelf
height 3 and the universal pan at shelf height 1.
Baking table for basic doughs/cake mixtures
The values in the table are guidelines and apply to enamelled
baking trays and dark baking tins. The values may vary
depending on the type and amount of dough/mixture and on
the baking tin.
The values for bread dough apply to both dough placed on a
tray and dough placed in a loaf tin.
We recommend that you set the lower of the specified
temperatures the first time. Lower temperatures will generally
allow more even browning.
If you are baking according to your own recipe, use similar
recipes in the table as a guide.
Observe the notes in the table about preheating.
CircoTherm®
3
Top/bottom heat
%
Basic dough
Shelf
height
Temperature
in °C
Baking time in
minutes
Shelf
height
Temperature
in °C
Rich sponge mixture
Tray bakes with topping
1
160 - 170
30 - 45
3
170 - 180
1 + 3
150 - 160
40 - 50
-
-
Springform cake tin/loaf tin
1
150 - 160
60 - 80
2
160 - 170
Flan tin
1
160 - 170
20 - 35
2
170 - 180
Shortcrust pastry
Tray bake with dry topping, e.g. crumble
1
160 - 170
45 - 70
3
180 - 190
1 + 3
160 - 170
60 - 80
-
-
Tray bake with moist topping, e.g. egg custard
1
150 - 170
60 - 80
-
-
Springform cake tin, e.g. sponge base cheesecake
1
150 - 160
50 - 90
2
160 - 180
Flan tin
1
150 - 160*
20 - 35
2
170 - 180*
Sponge mixture
Swiss roll
1
180 - 190*
10 - 15
3
190 - 200*
Flan tin
1
160 - 170
20 - 30
2
160 - 170
Sponge (6 eggs)
1
150 - 160
30 - 45
2
160 - 170
Sponge (3 eggs)
1
150 - 160*
20 - 30
2
160 - 170*
Yeast dough
Tray bake with dry topping, e.g. crumble
1
160 - 170
40 - 60
3
170 - 180
1 + 3
160 - 170
45 - 65
-
-
Savarin/plaited loaf (500 g)
1
160 - 170
30 - 40
3
170 - 180
Springform cake tin
1
160 - 170
30 - 40
2
160 - 170
Ring cake tin
1
160 - 170
35 - 45
2
170 - 180
* Preheat oven
CircoTherm®
3
Top/bottom heat
%
Small baked items
Shelf
height
Temperatur
e in °C
Baking time in
minutes
Shelf
height
Temperatur
e in °C
Yeast dough
1
160 - 170
20 - 25
3
170 - 180
1 + 3
160 - 170
20 - 30
-
-
Meringue mixture
1
80
100 - 130
3
80
1 + 3
80
150 - 170
-
-
* Preheat oven
