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Cakes and pastries
Cake tins
When you are baking in the cake tin, insert the wire rack
at the level indicated and place the cake tin on the wire
rack.
Dark-coloured cake tins are the most suitable.
If you use light-coloured baking tins or glass, the baking
time increases and the cake is not browned evenly.
Only use heat-resistant glass dishes. Do not place a hot
glass dish on a cold or wet surface. The glass could
break.
Cakes in tins
Sponge cake
Sponge cake
6-egg fatless sponge cake
Apple pie
Apple pie
Revani (hot water sponge cake)
Revani (hot water sponge cake)
Crème caramel
* Preheat for 10 minutes.
** Use heat-resistant glass ovenware only. Never set hot glass ovenware down on a cold or wet surface after taking it out of the oven. This may cause
the glass ovenware to crack.
Baked items on a baking tray
Biscuits
Sesame pretzels
Baked items made from puff pastry
Pies and tarts made from yufka dough
Rosenkuchen (Bavarian yeast-leavened cake) Universal pan
Pastries made from yeast dough
Pastries made from yeast dough
Pizza
Pizza
Pizza, frozen, thin base
Mini pizzas, frozen
Bread rolls
Preheating bread (1500 g)*
* Preheat for 10 minutes.
Accessories/cookware
Round Bundt pan, deep
Round Bundt pan, deep
Springform cake tin (dia. 28 cm)
Springform cake tin (dia. 20 cm)
Springform cake tin (dia. 20 cm)
Glass ovenproof dish, rectangular**
Glass ovenproof dish, rectangular**
Dish for crème caramel
Accessories/cookware
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Tested for you in our cooking studio
If you want to use silicone moulds, follow the guidelines
in the manufacturer's instruction manual. Silicone
moulds turn out slightly smaller than normal cake tins.
For this reason, the quantities may be slightly different
to those indicated in your recipe.
Baking tables for the lower burner in the gas oven
In the tables, you will find the optimum types of heating
for a selection of cakes and gateaux. The temperature
and cooking times depend on the quantity and
consistency of the dough.
The values in the table apply to dishes placed into the
cooking compartment when it is cold and empty.
The heat is distributed in the oven as soon as the gas
escaping from the lower gas burner is ignited. For this
reason, the underside of food is usually more browned
than the top.
Shelf posi-
Type of
tion
heating
3
$
2
$
2
$
3
$
3
$
3
$
2
$
2
$
Shelf posi-
Type of
tion
heating
3
$
3
$
3
$
3
$
3
$
4
$
3
$
4
$
3
$
3
$
3
$
3
$
3
$
Tempera-
Cooking
ture in °C
time in mins
170*
50–60
170*
50–60
and
5
170*
30–35
5
and
170
80–90
190
60–70
and
5
170*
25–35
170*
25–35
and
5
200*
30–40
and
5
Tempera-
Cooking
ture in °C
time in mins
160*
15-20
and
5
170*
20-25
5
and
170*
20-25
and
5
180*
25-35
and
5
180*
30-40
and
5
150*
30-35
170*
20-25
and
5
170*
25-30
170*
20-25
and
5
170*
10-15
and
5
170*
10-15
and
5
180*
20-25
and
5
190*
15
and
5
170
20
en
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