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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 on two levels When baking on two levels, you should preferably use baking trays and put them in 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 most quickly and can be taken out earlier. 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. 3 Hot air % Top/bottom heat Basic dough Shelf Tempera-Baking time in Shelf Tempera- height ture in °C minutes height ture in °C Rich sponge mixture Tray bakes with topping 1 150 - 160 30 - 40 1 180 - 190 1 + 3 150 - 160 30 - 40 -- Springform cake tin/loaf tin 1 150 - 160 55 - 70 2 160 - 170 Shortcrust pastry Tray bake with dry topping, e.g. crumble 1 160 - 170 45 - 55 1 190 - 200 1 + 3 160 - 170 60 - 70 -- Tray bake with moist topping, e.g. egg custard 1 160 - 170 70 - 80 1 190 - 200 Springform cake tin, e.g. sponge base cheesecake 1 160 - 180 50 - 90 2 170 - 180 Flan tin 1 160 - 170* 25 - 35 2 170 - 180* Sponge mixture Swiss roll 1 180 - 190* 10 - 15 1 200 - 210* Sponge (6 eggs) 1 150 - 160 25 - 40 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 - 180 45 - 55 1 180 - 200 1 + 3 170 - 180 50 - 60 -- Savarin/plaited loaf (500 g) 1 160 - 170 35 - 45 1 180 - 190 Springform cake tin 1 160 - 170 30 - 40 2 160 - 170 Ring cake tin 1 160 - 170 35 - 45 2 170 - 180 * Preheat oven 3 Hot air % Top/bottom heat Small baked items Shelf Tempera-Baking time in Shelf Tempera- height ture in °C minutes height ture in °C Yeast dough 1 160 170 15 25 2 180 190 1 + 3 160 170 20 30 -- Meringue mixture 1 80 130 - 150 2 80 1 + 3 80 150 - 170 -- Puff pastry/choux pastry 1 190 210* 20 30 1 200 220* 1 + 3 190 210* 25 35 -- Sponge mixture, e.g. muffins 1 150 160* 25 35 1 170 180* 1 + 3 150 160* 30 40 -- Shortcrust pastry, e.g. butter biscuits 1 140 150* 15 - 20 2 150 160* 1 + 3 130 140* 20 25 -- * Preheat oven Bread/bread rolls Bread rolls 3 Hot air Shelf height Temperature in °C 1 220* Baking time in minutes 15 - 25 % Top/bottom heat Shelf height Temperature in °C 1 240* Flatbread 1 220* 15 - 25 1 240* Bread dough 750 - 1,000 g Final baking 1 220* 35 - 40 2 220* * Preheat oven Bread/bread rolls 3 Hot air Shelf height Temperature in °C Baking time in minutes % Top/bottom heat Shelf height Temperature in °C Bread dough 1,000 - 1,250 g Initial baking Final baking 1 1 220* 180 10 - 15 40 - 45 2 2 240* 200 Bread dough 1,250 - 1,500 g Initial baking Final baking 1 1 220* 180 10 - 15 40 - 50 2 2 240* 200 * Preheat oven Baking table for fresh meals and pre-prepared frozen 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. 3 Hot air % Top/bottom heat Dishes Shelf Tempera-Baking time in Shelf Tempera- height ture in °C minutes height ture in °C Pizza, fresh 1 180 - 190 20 - 30 1 210 - 230* 1 + 3 170 - 180 35 - 45 -- Tarte flambee 1 190 - 200* 15 - 25 1 210 - 230* Quiche 1 170 - 180 45 - 55 2 200 - 220 Tart 1 190 - 200* 30 - 45 1 200 - 220* Swiss flan 1 170 - 190* 45 - 60 1 190 - 210* Potato gratin made using raw potatoes 1 180 - 190 60 - 70 2 200 - 220 Strudel, frozen 1 180 - 200 35 - 45 1 200 - 220 Pizza, frozen 1 180 - 200 10 - 20 1 210 - 230 1 + 3 170 - 190 20 - 30 -- Potato products Chips 1 190 - 210 20 - 30 1 200 - 220 1 + 3 170 - 190 30 - 40 -- Croquettes/Rosti 1 180 - 200 25 - 35 1 190 - 210 Baked goods Bread rolls, frozen 1 180 - 200 5 - 15 2 190 - 210 Part-baked rolls, frozen 1 180 - 200 10 - 20 2 180 - 200 Part-baked rolls 1 180 - 200 5 - 15 2 190 - 210 * Preheat oven Tips and tricks The cake is too light in colour Check the shelf height and the recomm...
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