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Using baking tables
The tables contain the temperature settings, baking time and shelf
levels for a selection of typical dishes.
• Temperatures and baking times should be regarded as reference
figures only. The actual values depend on the type of preparation,
quality of ingredients and the baking tin in use.
• We recommend first selecting a lower temperature and then
increasing it if necessary, for example if you want a higher degree
of browning or the baking time is too long.
• If you cannot work out the settings for a specific recipe, simply use
the settings for the most similar recipe.
• When baking cakes on baking trays or in tins on more than one
level, the baking time may be extended by 10–15 minutes.
• Baking with a high liquidity content (e.g. pizza, fruit cakes, etc.)
should be baked on a single level only.
• With cakes and baking with different levels of dough, uneven
browning may take place initially. In this case do not alter the
temperature setting. The degree of browning will even itself out
over the baking process.
NB:
Over extended baking times, the oven may be switched off about
10 minutes before the end of baking time. Make use of the residual
heat available.
The times stated in the table apply only for an oven which has not
been preheated. Preheating the oven reduces the time by about 10
minutes.
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