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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.
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.
Cakes in tins
Dish
Sponge cake, simple
Sponge cake, simple, 2 levels
Sponge cake, delicate
Sponge flan base
Fruit tart or cheesecake with shortcrust pastry
base
Tart
Yeast cake
Bundt cake
3-egg fatless sponge cake
6-egg fatless sponge cake
Cakes on trays
Dish
Sponge cake with topping
Small yeast cakes, 2 levels
Shortcrust tart with dry topping
Shortcrust tart with dry topping, 2 levels
Shortcrust tart with moist topping
Yeast cake with dry topping
Yeast cake with dry topping, 2 levels
Yeast cake with moist topping
Yeast cake with moist topping, 2 levels
Plaited loaf, savarin
Swiss roll
* Preheat for 10 minutes
34
Accessories/cookware
Vienna ring tin/loaf tin
Vienna ring tin/loaf tin
Vienna ring tin/loaf tin
Flan tin
26 cm springform cake tin
Tart dish or tin
28 cm springform cake tin
Bundt cake tin
26 cm springform cake tin
28 cm springform cake tin
Accessories/cookware
Universal pan
Universal pan + baking tray
Universal pan
Universal pan + baking tray
Universal pan
Universal pan
Universal pan + baking tray
Universal pan
Universal pan + baking tray
Universal pan
Universal pan
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.
Shelf posi-
tion
2
3+1
2
3
2
1
2
2
2
2
Shelf posi-
tion
3
3+1
2
3+1
2
3
3+1
3
3+1
2
2
Heating
Tempera-
Cooking
function
ture in °C
time in
mins
160-180
50-60
7
140-160
60-80
:
150-170
60-80
%
160-180
30-40
%
160-180
70-90
%
200-240
25-50
%
150-160
25-35
:
150-170
60-80
%
160-170
30-40
7
160-170
35-45
7
Heating
Temperature
Cooking
function
in °C
time in
mins
160-180
20-45
%
140-160
30-55
:
170-190
25-35
%
160-170
35-45
:
160-180
60-90
%
170-180
25-35
%
150-170
20-30
:
160-180
30-50
%
150-170
40-65
:
160-170
35-40
%
170-190*
15-20
%
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