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The setting values apply to dishes placed into a cold
cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, you can reduce the indicated baking times by
several minutes.
Preheating is necessary for selected dishes, and this is
indicated in the table.
If you wish to follow one of your own recipes when
baking, you should use a similar baked item in the table
as a reference. You can find additional information in
the tips on baking attached to the settings table.
Dish
Cakes in tins
Sponge cake, simple
Sponge cake, simple, 2 levels
Sponge cake, delicate
Fruit flan made from sponge mixture, delicate "Gugelhupf" ring cake tin
Sponge flan base
Fruit tart or cheesecake with shortcrust pastry
base
Swiss flan
Tart
Bundt yeast cake
Yeast cake
Sponge base, 2 eggs
Sponge flan, 3 eggs
Sponge flan, 6 eggs
Cakes on baking trays
Sponge cake with topping
Sponge cake, 2 levels
Shortcrust tart with dry topping
Shortcrust tart with dry topping, 2 levels
Shortcrust tart with moist topping
Swiss flan
Yeast cake with dry topping
Yeast cake with dry topping, 2 levels
Yeast cake with moist topping
Yeast cake with moist topping, 2 levels
Plaited loaf, savarin
Swiss roll
Stollen with 500 g flour
Strudel, sweet
Strudel, frozen
Small baked items
Small cakes
Small cakes
* Preheat
Accessories/cookware
Ring tin/cake tin
Ring tin/cake tin
Ring tin/cake tin
Flan base tin
Springform cake tin, diameter 26 cm
Pizza tray
Tart tin, tinplate
"Gugelhupf" ring cake tin
Springform cake tin, diameter 28 cm
Flan base tin
Springform cake tin, diameter 26 cm
Springform cake tin, diameter 28 cm
Baking tray
Baking tray + universal pan
Baking tray
Baking tray + universal pan
Universal pan
Universal pan
Universal pan
Baking tray + universal pan
Universal pan
Baking tray + universal pan
Baking tray
Baking tray
Baking tray
Universal pan
Universal pan
Baking tray
Baking tray
Tested for you in our cooking studio
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
< 4D hot air
■
% Top/bottom heating
■
$ Pizza setting
■
Shelf posi-
tion
2
3+1
2
2
3
2
3
3
2
2
3
2
2
3
1+3
3
1+3
3
3
3
1+3
3
1+3
2
3
2
2
3
3
3
Type of
Tempera-
Cooking
heating
ture in °C
time in
mins.
150-170
50-70
%
140-160
50-70
<
150-170
60-80
%
160-180
40-60
%
160-180
20-30
%
170-190
60-80
%
220-240
35-45
%
190-210
30-45
$
150-170
50-70
%
160-170
20-30
%
150-170*
20-30
%
160-170*
25-35
<
150-170*
30-50
<
160-180
20-40
%
140-160
30-50
<
170-190
20-30
<
160-170
35-45
<
160-180
55-65
%
200-210
40-50
%
160-180
15-20
%
150-170
20-30
<
180-200
30-40
%
150-170
45-60
<
160-170
25-35
%
180-200*
8-15
<
150-170
45-60
%
190-210
55-65
%
200-220
35-45
<
150*
25-35
%
150*
25-35
<
en
31
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