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Cakes and pastries
Baking on one level
When baking cakes, the best results can be achieved using
Top/bottom heating. When baking with
following: Bake cakes in tins and on a tray at shelf height 1.
Baking on two or more levels
Use
3D hot air.
:
Baking on 2 levels:
Baking tray in shelf position 3
■
Universal pan in shelf position 1
■
Baking trays that are placed in the oven at the same time will
not necessarily be ready at the same time.
The tables show numerous suggestions for well-known dishes.
2 small, round cake tins on one level should be placed
diagonally on the wire rack.
For 4 small, round cake tins, place 2 diagonally on each wire
rack. Slide in the wire racks one on top another, one on each
level.
Food
Victoria sandwich
Light fruit cake
Rich fruit cake
Fruit crumble
Sponge cake (fat-free)
Swiss roll
Tart
Quiche
(White) bread
Scones
Biscuits
Small cakes
Jam tarts
Meringues
Pavlova
Pie
Yorkshire pudding
Jacket potatoes
Pizza (homemade)
* preheat
** preheat at higher temperature, then reduce and insert food
%
3D hot air, note the
:
Dish
Wire rack +
2 tins, dia. 20 cm
Wire rack +
deep tin, dia. 20 cm
Wire rack +
deep round tin, dia. 23 cm
or square tin, 20 cm
Wire rack + flat glass dish 1
Wire rack + baking tin
(dark coated)
Wire rack + Swiss roll tin
Wire rack +
plate or pie tin, dia. 20 cm
Wire rack + quiche tin
(dark coated)
Wire rack + loaf tin
(1 x 900 g or 2 x 450 g)
Universal pan
Universal pan
Wire rack + 12-cup tin
Wire rack + 12-cup tin
Universal pan
Universal pan
Wire rack + pie dish
Universal pan + 12-cup tin 1
Universal pan
Universal pan
Baking tins
It is best to use dark-coloured metal baking tins. Baking times
are increased when light-coloured baking tins made of thin
metal or glass dishes are used, and cakes do not brown so
evenly.
If you wish to use silicone baking tins, use the information and
recipes provided by the manufacturer as a guide. Silicone
baking tins are often smaller than normal tins. The amount of
mixture and recipe instructions may differ.
Tables
The tables show the ideal type of heating for the various cakes
and pastries. The temperature and baking time depend on the
amount and consistency of the mixture. This is why temperature
ranges are given in the tables. You should try the lower
temperature first, since a lower temperature allows more even
browning. You can increase the temperature next time if
necessary.
More information can be found in the "Baking tips" section
which follows the tables.
Æ
Main oven
Shelf posi-
Type of
tion
heating
1
:
*
1
*
:
1
:
*
*
:
1
:
*
1
*
:
1
:
*
1
*
:
1
:
**
1
*
:
1
:
*
1
*
:
1
*
:
1
:
*
1
*
:
1
*
:
:
*
1
*
:
1
*
:
Temperature
Baking time in
in °C
minutes
160-170
25-30
140-150
80-100
140-150
210-240
160-170
40-50
160-170
25-35
180-190
10-15
160-170
50-60
170-180
45-55
210-220
20-30
180-200
8-10
160-170
15-20
160-170
20-25
180-190
15-20
80
100-130
150**+ 90
80-100
170-180
70-80
200-220
10-15
160-170
60-70
210-220
20-30
17
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