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en
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Recommended setting values
You can find the ideal heating type for various pastries
in the table. The temperature and baking time are
dependent on the quantity and composition of the
dough. Different settings ranges are indicated for this
reason. Try using the lower values at first. A lower
temperature results in more even browning. If
necessary, use a higher setting the next time.
Baking times can not be reduced by using higher
Note:
temperatures. Cakes or small baked items would only
be cooked on the outside, and would not be fully baked
in the middle.
The setting values apply to dishes placed into a cold
cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, you can reduce the indicated baking times by
several minutes.
Dish
Cakes in tins
Sponge cake, simple
Sponge cake, simple
Sponge cake, simple, 2 levels
Sponge cake, delicate
Fruit flan made from sponge mixture,
delicate
Sponge flan base
Sponge flan base
Fruit tart or cheesecake with shortcrust
pastry base
Swiss flan
Tart
Tart
Bundt yeast cake
Bundt yeast cake
Yeast cake
Yeast cake
Sponge base, 2 eggs
Sponge base, 2 eggs
Sponge flan, 3 eggs
Sponge flan, 3 eggs
Sponge flan, 6 eggs
Sponge flan, 6 eggs
* Preheat
** Preheat for 5 mins., do not use quick heat function
40
Accessories/cookware
Ring tin/cake tin
Ring tin/cake tin
Ring tin/cake tin
Ring tin/cake tin
Bundt cake tin
Flan base tin
Flan base tin
Springform cake tin, diameter 26 cm
Pizza tray
Flan-base cake tin, black
Flan-base cake tin, black
Bundt cake tin
Bundt cake tin
Springform cake tin, diameter 28 cm
Springform cake tin, diameter 28 cm
Flan base tin
Flan base tin
Springform cake tin, diameter 26 cm
Springform cake tin, diameter 26 cm
Springform cake tin, diameter 28 cm
Springform cake tin, diameter 28 cm
THE EASIEST WAY TO SELF-IMPORT APPLIANCES DIRECT FROM EUROPE.
Preheating is necessary for selected dishes, and this is
indicated in the table.
If you wish to follow one of your own recipes when
baking, you should use a similar baked item in the table
as a reference. You can find additional information in
the tips on baking attached to the settings table.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
< 4D hot air
■
% Top/bottom heating
■
& Intensive heat
■
The levels of steam intensity are indicated as numbers
in the table:
1 = Low
■
2 = Medium
■
3 = High
■
Shelf posi-
Type of
tion
heating
2
%
2
<
3+1
<
2
%
2
%
3
%
2
<
2
&
3
&
1
&
3
<
2
%
2
<
2
%
2
<
3
%
2
<
2
<
2
<
2
<
2
<
Tempera-
Steam in-
Cooking
ture in °C
tensity
time in
mins.
150-170
-
50-70
150-160
1
50-70
140-160
-
60-80
150-170
-
60-80
160-180
-
40-60
160-180
-
20-30
150-160
1
20-30
160-180
-
70-90
190-210
-
50-60
220-240
-
25-35
200-220
1
30-40
150-170
-
50-70
150-160
1
60-70
160-170
-
20-30
150-160
2
25-35
150-170*
-
20-30
150-160
1
20-35
160-170*
-
25-35
150-160
1
10
-
20-25
150-170*
-
30-50
150-160
1
10
-
30-35
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