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Cakes in tins
Cake
Quiche
Cakes*
* To bake more than one cake at a time, place several cake tins on the shelf.
Cakes baked on a tray
Pizzas
Puff pastry
Börek
Additional baking trays can be obtained from a specialist retail outlet or from the Technical Assistance Service.
Bread and rolls
Yeast bread made using 1.2 kg of flour*
(with preheating)
Bread made from yeast-containing dough
containing 1.2 kg of flour* (with preheating)
Rolls (e.g. made from rye)
* Never pour water directly into a hot oven.
Pastries
Pastries and biscuits
Meringues
Empty puffs
Macaroons
Extra baking trays may be obtained as optional accessories from specialist retail outlets.
Practical cooking tips and suggestions
If you want to use your own recipe.
How to check whether your sponge cake is
ready.
The cake is too flat.
The cake has a peaked centre, but the edges
have shrunken.
If the cake is too brown on top.
The cake is too dry.
Baking tin placed directly on the shelf
Corrugated tart baking tin, Ø 31 cm.
Corrugated tart baking tin, Ø 31 cm.
Corrugated cake baking tin, Ø 31 cm.
Oven tray
Aluminium tray + flat oven tray
Aluminium tray + universal deep tray
Oven tray
Aluminium tray + flat oven tray
Aluminium tray + universal deep tray
Universal tray
Enamel baking tray
Enamel baking tray
Enamel baking tray
Enamel baking tray
Aluminium tray + flat oven tray
Aluminium tray + universal deep tray
Enamel baking tray
Enamel baking tray
Enamel baking tray
Aluminium tray + flat oven tray
Aluminium tray + universal deep tray
You can use a similar one to that listed in the cooking table.
Ten minutes before the end of the cooking time indicated in the recipe, test the
thickest part of the cake with a thin wooden skewer. The cake is ready when the
skewer comes out clean, with no traces of cake mix left on the skewer.
Next time, try using less liquid or reduce the oven temperature by 10 degrees.
Ensure you mix the batter according to the times given in the recipe.
Do not grease the tin. Once the cake is ready, use a knife to carefully remove it
from the tin.
Position the cake lower in the oven, reduce the oven temperature and bake it for
longer.
Use a skewer to make small holes in the finished cake. Pour a few drops of fruit
juice or alcohol over the cake. Next time, increase the oven temperature by
10 degrees and reduce the cooking time.
Level
Type of
Temperature
heating
in °C
1
220-240
%
1+3
190-200
N
1
220-230
%
2
180-200
%
Level
Type of
Temperature
heating
in °C
2
200-220
%
1+3
170-180
N
1+3
170-180
N
3
180-200
N
1+3
170-190
N
1+3
170-190
N
2
190-200
%
Level
Type of
Temperature
heating
in °C
2
270
%
200
2
270
%
200
3
200-220
%
Level
Type of
Tempera-
heating
ture in °C
3
150-160
%
1+3
140-150
N
1+3
140-150
N
3
80-90
N
2
190-210
%
3
110-130
%
1+3
100-120
N
1+3
100-120
N
Cooking time,
minutes
40-50
35-45
40-50
50-60
Cooking time,
minutes
25-35
35-45
35-45
25-35
30-45
30-45
40-55
Cooking time,
minutes
8
35-45
8
40-50
20-20
Cooking time,
minutes
20-30
20-30
20-30
180-210
30-40
30-40
35-45
35-45
15
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