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20
Helpful hints and tips
• Baking time can be extended by 10-15 minutes, if you bake cakes on more than one lev-
el.
• Cakes and pastries at different heights do not always brown equally at first. If this oc-
curs, do not change the temperature setting. The differences equalize during the baking
procedure.
Baking on one oven level
Baking in tins
Food
Ring cake or brioche
Madeira cake/Fruit cakes
Sponge cake
Flan base - shortcrust pastry
Flan base - sponge mixture
Apple tart (covered)
Apple pie (2 tins, Ø 20cm,
placed diagonally)
Savoury flan (e. g. Quiche
Lorraine)
Cheesecake
1) Pre-heat oven
Cakes/pastries/breads on baking trays
Food
Plaited bread/bread crown
Christmas stollen
Bread (rye bread)
Cream puffs/éclairs
Swiss Roll
Crumb cake (dry)
Oven function
Ventitherm® Fan Op-
erated Cooking
Ventitherm® Fan Op-
erated Cooking
Ventitherm® Fan Op-
erated Cooking
Moist Fan Cooking
Moist Fan Cooking
Ventitherm® Fan Op-
erated Cooking
Ventitherm® Fan Op-
erated Cooking
Ventitherm® Fan Op-
erated Cooking
Ventitherm® Fan Op-
erated Cooking
Oven function
Moist Fan Cooking
Ventitherm® Fan Op-
erated Cooking
Ventitherm® Fan Op-
erated Cooking
Ventitherm® Fan Op-
erated Cooking
Ventitherm® Fan Op-
erated Cooking
Moist Fan Cooking
Shelf
Tempera-
posi-
ture (°C)
tion
1
160-170
1
150-170
1
160-180
2
1)
170-190
2
150-170
1
160-180
1
180-190
2
170-190
1
160-180
Shelf
Tempera-
posi-
ture (°C)
tion
1
160-180
1
160-180
1
180-200
2
170-190
2
1)
200-220
2
160-180
Time (min)
50-60
60-90
25-40
10-25
20-25
50-60
65-80
30-70
60-90
Time (min)
30-40
40-60
45-60
:30-40
8-15
20-40
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