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Baking tins
Dark- coloured metal baking tins are most suitable.
Tinplate baking tins, ceramic dishes and glass dishes
extend baking time and mean that the baked item will
not brown evenly.
The baking tins must be resistant to heat and steam for
use in steam-assisted baking.
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Recommended setting values
The table lists the optimal heating type for various
baked items. The temperature and baking time depend
on the amount and consistency of the dough/mixture.
For this reason, the table specifies setting ranges. Try
using the lower values to start with. A lower temperature
will result in more even browning. You can use a higher
setting next time if necessary.
Baking times cannot be reduced by using higher
Note:
temperatures. Cakes or small baked items would only
be cooked on the outside, and would not be fully baked
in the middle.
The setting values apply to food that is placed into a
cold cooking compartment; by doing this, you can
Dish
One level baking
Victoria sponge cake
Victoria sponge cake
Light fruit cake
Light fruit cake
Light fruit cake
Rich Fruit Cake
Rich Fruit Cake
Fruit crumble
Sponge Cake (fatless), 3 eggs
Sponge Cake (fatless), 3 eggs
Sponge flan, 6 eggs
Sponge flan, 6 eggs
Swiss Roll
Swiss Roll
Fruit Pie
Quiche
(White) Bread
(White) Bread
* Preheat
Accessories/cookware
2x Ø20 cm tins
2x Ø20 cm tins
high Ø20cm tin
high Ø20 cm tin
high Ø20 cm tin
high Ø23cm tin
high Ø23cm tin
flat glass dish
springform cake tin, Ø26 cm
springform cake tin, Ø26 cm
springform cake tin, Ø28 cm
springform cake tin, Ø28 cm
swiss roll tin
swiss roll tin
plate Ø20cm or pie tin
quiche tin (dark coated)
loaf tin (1x 900 g or 2x 450 g)
loaf tin (1x 900 g or 2x 450 g)
Tested for you in our cooking studio
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 food, and this is
indicated in the table. Do not place your food or
accessories into the cooking compartment until it has
finished preheating.
If you wish to follow one of your own recipes when
baking, you should use the setting values listed for
similar baked items in the table as reference.Additional
information can be found in the baking tips listed after
the settings table.
Remove unused accessories from the cooking
compartment. This will ensure that you 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
;
■
The levels of steam intensity are indicated as numbers
in the table:
1 = Low
■
2 = Medium
■
3 = High
■
Shelf po-
Type of
Tempera-
sition
heating
ture in °C
1
160-170*
:
1
150-160
:
1
140-160
:
1
140-150
:
1
140-150
:
1
130-150
:
1
130-140
:
2
150-170*
:
1
160-170*
:
1
150-160
:
1
150-170*
:
1
150-160
:
2
180-190*
:
2
180-190*
:
1
180-190
;
1
190-210
;
1
190-210*
:
1
210-220
:
180-190
MW pow-
Steam in-
Cooking
er in
tensity
time in mins.
watts
-
-
20-30
-
1
25-35
-
-
70-90
-
1
90-100
90
-
50-60
-
-
150-180
90
-
80-90
-
-
30-45
-
-
30-45
-
1
10
-
25-35
-
-
30-50
-
1
10
-
30-35
-
-
10-18
-
1
10-15
-
-
45-50
-
-
30-45
-
-
20-30
-
3
10-15
-
-
25-35
en
37
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