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Tables
The tables show the ideal type of heating for the various cakes
and pastries. The temperature and baking time depend on the
amount and composition of the mixture. This is why temperature
ranges are given in the tables. You should try the lower
temperature first, since a lower temperature results in more even
Cake in a mould
Sponge cake, simple
Sponge cake, delicate (e.g. sand cake)
Shortcrust pastry base with crust
Sponge flan base
Sponge cake
Fruit tart or cheesecake, shortcrust pas-
try*
Delicate fruit flan, sponge
Savoury cakes* (e.g. quiche/onion tart)
* Allow cakes to cool in the appliance for approx. 20 minutes.
Cakes on trays
Sponge mixture or yeast dough with dry
topping
Sponge mixture or yeast dough with fresh
fruit
Sponge roulade (preheat)
Plaited loaf, 500 g flour
Stollen, 500 g flour
Stollen, 1 g flour
Strudel, sweet
Pizza
* When baking on two levels, always place the universal pan in the upper level.
Bread and bread rolls
If not specified otherwise, always preheat the oven for baking
bread.
Bread and bread rolls
Yeast bread, 1.2 kg flour
Sourdough bread, 1.2 kg flour
Bread rolls (e.g. rye rolls)
Small baked products
Biscuits
Meringue
Cream puffs
Macaroons
* When baking on two levels, always place the universal pan in the upper level.
14
Tin
Fruit loaf tin
Fruit loaf tin
Flan-base cake tin
Springform cake tin
Dark springform cake tin
Springform cake tin
Springform cake tin
Accessories
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Enamel baking tray + universal pan*
Universal pan:
2
Universal pan:
2
Universal pan:
2
Accessories
Universal pan
Enamel baking tray + universal pan*
Universal pan
Universal pan
Enamel baking tray + universal pan*
browning. You can increase the temperature next time if
necessary.
If you preheat the oven, the baking time is shortened by 5 to 10
minutes.
Additional information can be found in the
following the tables.
Level
Type of heat-
ing
2
%
%
2
1
%
2
%
2
%
1
%
2
%
1
%
Level
Type of
heating
3
%
1+3
:
%
3
:
1+3
2
%
2
%
3
%
3
%
%
2
3
%
:
1+3
Never pour water directly into a hot oven.
Type of heating
Temperature, °C
%
270
190
%
270
190
%
200-220
Level
Type of heat-
ing
3
%
1+3
:
3
:
2
%
%
3
:
1+3
Baking tips
section
°C
minutes
160-180
55-65
155-175
65-75
160-180
30-40
160-180
25-35
160-180
30-40
170-190
70-90
150-170
55-65
180-200
50-60
Temperature in
Cooking time
°C
in minutes
160-180
25-35
150-170
40-50
140-160
40-50
130-150
50-60
170-190
15-20
160-180
25-35
160-180
50-60
150-170
90-100
180-200
55-65
180-200
20-30
150-170
35-45
Cooking time in minutes
8
35-45
8
35-45
20-30
Temperature in
Cooking time in
°C
minutes
150-170
10-20
130-150
30-40
70-90
135-145
200-220
30-40
110-130
30-40
100-120
35-45
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