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Always place a loaf tin diagonally and a round baking tin in the centre of the wire rack. 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 carefully push the baking trays in as far as they will go. Make sure that the sloping edge of the baking tray is facing the appliance door. Baking table for basic doughs/cake mixtures The information in the table is a guideline and applies to both aluminium baking trays and dark-coloured 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. This will generally allow more even browning. If you are baking with your own recipe, use similar recipes in the table as a guide. Observe the notes in the table about preheating. % Top/ bottom heat Basic dough Shelf height Temperature in ° C Baking time in minutes Rich sponge mixture Tray bakes with topping 1 180 190 30 40 Springform cake tin/ loaf tin 2 160 170 60 70 Shortcrust pastry Tray bake with dry topping, e. g. crumble 1 190 200 45 - 55 Tray bake with moist topping, e. g. egg custard 1 180 190 75 - 90 Springform cake tin, e. g. cheesecake 2 160 - 180 50 - 90 Flan tin 2 170 180* 25 35 Sponge mixture Swiss roll 1 200 210* 10 15 Sponge (6 eggs) 2 160 170 30 45 Sponge (3 eggs) 2 160 170* 20 30 Yeast dough Tray bake with dry topping, e. g. crumble 1 180 200 45 - 55 Savarin/plaited loaf (500 g) 1 180 190 35 45 Springform cake tin 2 160 170 30 40 Ring cake tin 2 170 180 35 45 * Preheat oven % Top/ bottom heat Small baked items Shelf height Temperature in ° C Baking time in minutes Yeast dough 2 180 190 15 25 Meringue mixture 2 80 180 200 Puff pastry/choux pastry 1 200 220* 25 35 Sponge mixture, e. g. muffins 1 170 180* 20 30 Shortcrust pastry, e. g. butter biscuits 2 150 160* 15 - 20 * Preheat oven % Top/ bottom heat Bread/ bread rolls Shelf height Temperature in ° C Baking time in minutes Bread rolls 1 240* 15 - 25 Flatbread 1 240* 15 - 25 Bread dough 750 - 1,000 g Final baking 2 220* 35 - 40 Bread dough 1,000 - 1,250 g Initial baking 2 240* 10 - 15 Final baking 2 200 40 - 45 Bread dough 1,250 - 1,500 g Initial baking 2 240* 10 - 15 Final baking 2 200 40 - 50 * Preheat oven Baking table for fresh meals and pre-preparedfrozen products Please note the following points: ¦ Line the baking tray with greaseproof paper ¦ Spread chips out in a single layer ¦ Turn frozen potato products half way through the baking time ¦ Do not season frozen potato products until after baking ¦ Leave a little space between bread rolls when crisping them up. Do not place too many on a baking tray ¦ Follow the manufacturer's instructions. The information in the table is a guideline and applies to aluminium baking trays. The values may vary depending on the type and amount of dough/mixture and on the baking tin. We recommend that you set the lower of the specified temperatures the first time. This will generally allow more even browning. The values in the table apply to putting food in the cold oven. % Top/ bottom heat Meals Shelf position Temperature in ° C Baking time in minutes Pizza, fresh 1 210 230* 20 - 30 Savoury flan 1 210 230* 15 - 25 Quiche 2 200 - 220 50 - 60 Tart 1 200 220* 30 - 45 Swiss flan 1 180 200* 45 - 55 Potato gratin made from raw potatoes 2 200 - 220 50 - 60 Strudel, frozen 1 200 - 220 35 - 45 Pizza, frozen 1 210 - 230 10 - 20 Potato products, frozen Chips 1 200 - 220 15 - 25 Croquettes/Rosti 1 190 - 210 20 - 30 Baked goods Bread rolls, frozen 2 190 - 210 5 - 15 Part-baked rolls, frozen 2 180 - 200 10 - 20 Part-baked rolls 2 190 - 210 5 - 15 * Preheat oven Tips and tricks The cake is too light in colour Check the shelf height and the recommended bakeware. Place the baking tin on the wire rack and not on the baking tray. Increase the baking time or the temperature. The cake is too dark Check the shelf height. Shorten the baking time or reduce the temperature. The cake is unevenly browned in the Check the shelf height and the temperature. Check for the correct position of the baking baking tin tin on the wire rack. The cake is unevenly browned on the Check the shelf height and the temperature. When baking small items, make sure that baking tray they are the same size and thickness. The cake is too dry Shorten the baking time and increase the temperature slightly. The cake is too moist in the centre Reduce the temperature. Note: Higher temperatures do not mean shorter baking times ( cooked on the outside, but not on the inside) . Increase the baking time and allow the cake dough to prove longer. Add less liquid to the mixture. The cake collapses when you take it out Add less liquid to the mixture. Increase the baking time or reduce the temperature. of the oven The specified baking time is not correct F...