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Uses, charts and tips
• We recommend using the lower temperature the first time and then, if necessary,
e. g. if a more intense browning is required or baking time is too long, select a
higher temperature.
• If you cannot find the settings for a particular recipe of your own, look for the
one that is most similar.
• If baking cakes on baking trays or in tins on more than one level, baking time
can be extended by 10-15 minutes.
• Moist bakery items (e. g. pizzas, fruit flans, etc.) are baked on one level.
• Items placed at different heights may brown at an uneven rate at first. You
should not change the temperature setting if this occurs. Different rates of
browning even out as baking progresses.
• Your new oven may bake or roast differently to your previous appliance. If this
is the case, adjust your normal settings (temperature, cooking times) and oven
levels to the recommendations in the following charts.
With longer baking times, you can switch the oven off about 10 minutes before
the end of baking time to make use of the residual heat.
Unless otherwise stated, the values given in the charts assume that cooking is
started with the oven cold.
Baking chart
Type of baking
Baking in tins
Ring cake or brioche
Madeira cake/Fruit cakes
Sponge cake
Flan base - shortcrust pastry
Flan base - sponge mixture
Apple tart (covered)
Baking on one oven level
Oven programme
Multi hot air operat-
ed cooking
Multi hot air operat-
ed cooking
Multi hot air operat-
ed cooking
Humid steam
Humid steam
Multi hot air operat-
ed cooking
Oven
Tempera-
level
ture °C
1
160-170
1
150-170
1
160-180
2
1)
170-190
2
150-170
1
160-180
Time in hrs:
Mins.
0:50-1:10
1:10-1:30
0:25-0:40
0:10-0:25
0:20-0:25
0:50-1:00
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