Table of Contents
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en
Dish
(White) Bread
(White) Bread
Scones
Biscuits
Small Cakes
Puff pastry slices
Puff pastry slices
Jam tarts
Meringue
Pavlova
Soufflé
Soufflé
Soufflé
Choux pastry
Choux pastry
Meat Pie
Meat Pie
Yorkshire pudding
Jacket potatoes
Jacket potatoes
Jacket potatoes
Pizza, homemade
Pizza, homemade, thin base
Pizza, homemade, thin base
Multishelf baking
Victoria Sponge Cake, 2 levels 4x Ø20 cm tins
Scones, 2 levels
Biscuits, 2 levels
Biscuits, 3 levels
Small cakes, 2 levels
Puff pastry slices, 2 levels
Puff pastry slices, 3 levels
Jam tarts, 2 levels
Meringues, 2 levels
Jacket potatoes, 2 levels
(White) Bread, 2 levels
Pizza, homemade, 2 levels
* Preheat
Tips on baking
You want to find out whether the cake
is completely cooked in the middle.
The cake collapses.
42
Accessories/cookware
loaf tin (1x 900 g or 2x 450 g)
loaf tin (1x 900 g or 2x 450 g)
baking tray
baking tray
12-cup-tin
baking tray
baking tray
12-cup-tin
baking tray
baking tray
1,2L-soufflé dish
1,2L-soufflé dish
individual moulds
baking tray
baking tray
rectangular pie tin
rectangular pie tin
12-cup-tin
baking tray
universal pan
universal pan
baking tray
pizza tray
pizza tray
2 baking trays
2 baking trays
3 baking trays
2x 12-cup-tins
2 baking trays
3 baking trays
2x 12-cup-tins
2 baking trays
universal pan + baking tray
4x loaf tins
universal pan + baking tray
Push a cocktail stick into the highest point on the cake. If the cocktail stick comes out clean with no dough res-
idue, the cake is ready.
Next time, use less liquid. Alternatively, set the temperature to be 10 °C lower and extend the baking time.
Adhere to the specified ingredients and preparation instructions in the recipe.
Shelf po-
Type of
Tempera-
sition
heating
ture in °C
2
180-200*
:
2
190-200
:
3
180-200*
:
3
140-160*
:
3
140-160*
:
3
170-190*
:
3
200-220*
:
3
170-190*
:
3
80-90*
:
3
90-100*
:
2
160-170*
:
2
160-180
:
2
170-190
%
3
190-210*
:
3
200-220*
:
2
180-190
:
2
170-180
:
3
200-220*
:
3
150-170
:
3
180-190
:
3
230-250
:
3
200-220
;
2
250-270
%
2
210-220
;
3+1
160-170*
:
3+1
170-190*
:
3+1
140-160*
:
5+3+1
140-160*
:
3+1
140-160*
:
3+1
170-190*
:
5+3+1
170-190*
:
3+1
170-190*
:
3+1
80-90*
:
3+1
150-170*
:
3+1
170-190*
:
3+1
180-200
:
MW power
Steam in-
Cooking
in watts
tensity
time in mins.
-
-
20-30
-
2
30-40
-
-
10-14
-
-
10-25
-
-
20-30
-
-
20-35
-
1
15-25
-
-
15-30
-
-
120-150
-
-
120-180
-
-
35-45
-
2
35-45
-
-
65-75
-
-
30-40
-
1
25-35
-
-
40-50
-
2
40-50
-
-
15-25
-
-
75-90
-
2
40-50
360
-
20-30
-
-
25-35
-
-
20-25
-
-
25-30
-
-
25-35
-
-
12-16
-
-
10-25
-
-
15-30
-
-
22-32
-
-
25-45
-
-
25-45
-
-
20-35
-
-
120-150
-
-
75-90
-
-
30-40
-
-
35-45
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