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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.
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.
Cakes in tins
Dish
Sponge cake, simple
Sponge cake, simple, 2 levels
Sponge cake with topping
Sponge flan base
Fruit tart or cheesecake with shortcrust pastry
base
Strudel
Scones
Cakes
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
Strudel, sweet
Strudel, frozen
* Preheat for 10 minutes
Accessories/cookware
Vienna ring tin/loaf tin
Vienna ring tin/loaf tin
Vienna ring tin/loaf tin
Flan base 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
Universal pan
Universal pan
Tested for you in our cooking studio
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-
tions
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
2
3
Type of
Tempera-
Cooking
heating
ture in °C
time in
mins
160-180
50-60
6
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
6
160-170
35-45
6
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
%
190-210
55-65
%
180-200
35-45
$
en
25
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