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Tested for you in our cooking studio
en
compartment and the operating modes of your
appliance.
Ensure that you always use suitable accessories and
that they are placed in the oven the right way around.
~ "Accessories" on page 10
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Cakes and pastries
Your appliance offers you a range of heating types for
the preparation of cakes and small baked items. You
can find the ideal settings for many dishes in the
settings tables.
Also refer to the notes in the section on allowing dough
to rise.
Baking tins
For optimal cooking results, we recommend using dark-
coloured metal baking tins.
Tinplate baking tins, ceramic dishes and glass dishes
extend baking time and mean that the baked item will
not brown evenly.
Food
Victoria sandwich
Light fruit cake
Rich fruit cake
Fruit crumble
Sponge cake (fatless)
Swiss roll
Tart
Quiche
(White) Bread
Scones
*
Preheat.
**
Preheat at higher temperature, then reduce and insert food.
22
Dish
Wire rack + 2 x Ø 20 cm tins
Wire rack + 2 x Ø 20 cm tins
Wire rack + high Ø 20 cm tin
Wire rack + high Ø 20 cm tin
Wire rack + Ø 23 cm high round tin or
20 cm square tin
Wire rack + flat glass dish
Wire rack + flat glass dish
Wire rack + baking tin (dark coated)
Wire rack + baking tin (dark coated)
Universal pan + swiss roll tin
Wire rack + swiss roll tin
Wire rack + Ø 20 cm plate or pie tin
Wire rack + Ø 20 cm plate or pie tin
Wire rack + quiche tin (dark coated)
Wire rack + quiche tin (dark coated)
Wire rack + loaf tin (1 x 900 g or 2 x
450 g)
Wire rack + loaf tin (1 x 900 g or 2 x
450 g)
Universal pan
Universal pan
If you are using silicone moulds, follow the
manufacturer's instructions and recipes. Silicone
moulds are often smaller than normal baking tins.
Quantity and recipe specifications may vary.
Frozen products
Do not use frozen products that are heavily frosted.
Remove any ice on the food.
Some frozen products may be unevenly pre-baked.
Uneven browning may remain even after baking.
Bread and rolls
Caution!
Never pour water into the hot cooking compartment or
place cookware containing water onto the bottom of the
cooking compartment. The change in temperature can
cause damage to the enamel.
Some food turns out better if it is baked in several
stages. These dishes are indicated in the table.
The setting values for bread dough apply to both dough
placed on a baking tray and dough placed in a loaf tin.
Baking on one level
Shelf
Type of
position
heating
2
%
3
6
2
%
2
6
2
*
<
2
%
3
*
<
2
*
%
2
*
<
2
*
%
3
*
<
1
%
3
*
<
1
%
3
<
*
1
%
3
6
3
%
3
*
<
Temperature
Time
in °C
in minutes
170-180
20-25
160-180
20-30
160-170
80-90
150-160
80-90
130-140
180-190
180-190
35-45
160-170
35-45
170-180
30-35
160-170
35-40
200-210
10-12
180-190
10-12
200-210
50-60
190-200
55-60
190-200
45-50
180-190
40-45
230-240
25-35
190-200
35-45
200-210
15-20
180-190
15-20
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