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Tables and tips
en
Dish
Accessories Level
Cakes
Cheesecake
Springform
cake tin
Sponge cake
Springform
cake tin
Loaf cake
Loaf tin
Bundt cake,
Ring cake tin 1 (2)
ring cake
Tray bakes
Baking tray
Swiss roll
Baking tray
+
greaseproof
paper
Sponge base
Springform
cake tin
Yeast tray bakes
Baking tray
Fruit flan with short-
Tart tin or
crust pastry
dish
Tart
Tart tin or
dish
Strudel made from
Baking tray
puff pastry
+ grease-
proof paper
Apple pie
20 cm
springform
(in accordance with
cake tin
EN60350-1)
20 cm
(Appliance width:
springform
60 cm)
cake tin
Apple pie
20 cm
springform
(in accordance with
cake tin
EN60350-1)
20 cm
(Appliance width:
springform
76 cm)
cake tin
*
Preheat the appliance to the specified temperature. Turn the temperature down to the second specified temperature when
placing the food in the oven.
Deactivate the "Rapid heating" function in the basic settings ~
**
46
Tempera-
ture
heating
in °C
1 (2)
160–165
1 (2)
160–165
1 (2)
160–165
1 (2)
160–165
1 (2)
160–165
2 (3)
160–170
2 (3)
160–170
2 (3)
160–170
2 (3)
160–170
165
1 (2)
170
2 (3)
165–170
2 (3)
165–170
2 (3)
190
2 (3)
165–175
2 (3)
165
2 (3)
165
2 (3)
165
2 (3)
170
2 (3)
165
2 (3)
190
2 (3)
190
2 (3)
190
2 (3)
190
2 (3)
200
2
160**
1
160**
3
160**
2
160**
Type of
Cooking
Comments
time
(mins)
H
70–75
N
70–75
K
85–90
M
80–90
J
40–45
Low-cheese cheesecake with 50% quark
mixture.
H
50–60
N
50–60
H
60–65
To ensure even browning, place the tin
lengthways in the cooking compartment.
N
55–60
H
30
Recipe tip: Stick to a traditional Bundt cake
recipe or add bacon and walnuts.
I
55
No need to preheat; do not open the appli-
ance door.
H
20–30
Lightly grease the baking tray.
N
40–50
H
6
Turn it out while still hot onto a piece of
greaseproof paper sprinkled with sugar,
then roll it up.
H
30–35
Line a springform cake tin with greaseproof
paper.
H
30–35
Recipe tip: Top with plums, figs or onion and
ham.
N
30–35
H
40–50
Recipe tip: Top with strawberries or apricots
and marzipan.
N
40–50
K
45–55
H
30–40
French flan with a shortcrust pastry base,
e.g. tarte aux pommes, tarte tatin, tarte au
N
30–40
chocolat and tarte au citron.
K
40–45
M
45–50
For light-coloured tart tins or dishes.
H
20–25
Recipe tip: Fill with custard and cherries or
apples.
H
90–105
Preheat
N
90–100
Preheat
H
85–100
Preheat
N
100–110
Preheat
"Basic settings" on page 28
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