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Tested for you in our cooking studio
en
Dish
Strudel, frozen
Strudel, frozen
Small baked items
Small cakes**
Small cakes**
Small cakes, 2 levels**
Small cakes, 3 levels**
Muffins
Muffins
Muffins, 2 levels
Small yeast cakes
Small yeast cakes
Small yeast cakes, 2 levels
Puff pastry
Puff pastry
Puff pastry, 2 levels
Puff pastry, 3 levels
Puff pastry, flat, 4 levels
Choux pastry
Choux pastry
Choux pastry, 2 levels
Danish pastry
Danish pastry
Biscuits
Whirls**
Whirls**
Whirls, 2 levels**
Whirls, 3 levels**
Biscuits
Biscuits, 2 levels
Biscuits, 3 levels
Meringue
Meringue, 2 levels
Macaroons
Macaroons, 2 levels
Macaroons, 3 levels
* Preheat
** Preheat for 5 mins., do not use quick heat function
Tips on baking
You want to find out whether the cake
is completely cooked in the middle.
The cake collapses.
The cake has risen in the middle but
is lower around the edge.
48
Accessories/cookware
Universal pan
Universal pan
Baking tray
Baking tray
Universal pan + baking tray
Baking trays + universal pan
Muffin tray
Muffin tray
Muffin tray
Baking tray
Baking tray
Universal pan + baking tray
Baking tray
Baking tray
Universal pan + baking tray
Baking trays + universal pan
4 wire racks
Baking tray
Baking tray
Universal pan + baking tray
Baking tray
Baking tray
Baking tray
Baking tray
Universal pan + baking tray
Baking trays + universal pan
Baking tray
Universal pan + baking tray
Baking trays + universal pan
Baking tray
Universal pan + baking tray
Baking tray
Universal pan + baking tray
Baking trays + universal pan
Push a cocktail stick into the highest point on the cake. If the cocktail stick comes out clean with no dough res-
idue, the cake is ready.
Next time, use less liquid. Alternatively, set the temperature to be 10 °C lower and extend the baking time.
Adhere to the specified ingredients and preparation instructions in the recipe.
Only grease the base of the springform cake tin. After baking, loosen the cake carefully with a knife.
Shelf posi-
Type of
Tempera-
tion
heating
ture in °C
3
180-200
<
3
200-220
<
3
160*
%
3
150*
<
3+1
150*
<
5+3+1
140*
<
3
170-190
%
3
150-160
<
3+1
160-180*
<
3
160-180
%
3
160-170
<
3+1
150-170
<
3
170-190*
<
3
200-220*
<
3+1
170-190*
<
5+3+1
170-190*
<
5+3+2+1
180-200*
<
3
200-220
%
3
200-220*
<
3+1
190-210
<
3
160-180
<
3
160-170
<
3
140-150*
%
3
140-150*
<
3+1
140-150*
<
5+3+1
130-140*
<
3
140-160
<
3+1
140-160
<
5+3+1
140-160
<
3
80-90*
<
3+1
80-90*
<
3
90-110
<
3+1
90-110
<
5+3+1
90-110
<
MW power in
Steam in-
Cooking
watts
tensity
time in
mins.
-
1
35-45
90
-
20-25
-
-
20-30
-
-
25-35
-
-
25-35
-
-
35-45
-
-
15-20
-
1
25-30
-
-
15-30
-
-
25-40
-
2
20-30
-
-
25-40
-
-
20-35
-
1
15-25
-
-
20-45
-
-
20-45
-
-
20-35
-
-
30-40
-
1
25-35
-
-
35-45
-
-
20-30
-
1
20-30
-
-
25-40
-
-
25-40
-
-
30-40
-
-
35-55
-
-
15-30
-
-
15-30
-
-
15-30
-
-
120-150
-
-
120-180
-
-
20-40
-
-
25-45
-
-
30-45
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