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Types of heating used:
< 4D hot air
■
% Top/bottom heating
■
& Intensive heat
■
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
Cakes on baking trays
Sponge cake with topping
Sponge cake with topping
Sponge cake, 2 levels
Shortcrust tart with dry topping
Shortcrust tart with dry topping, 2 levels Universal pan + baking tray
Shortcrust tart with moist topping
Swiss flan
Yeast cake with dry topping
Yeast cake with dry topping
Yeast cake with dry topping, 2 levels
Yeast cake with moist topping
Yeast cake with moist topping, 2 levels
Plaited loaf, savarin
* Preheat
** Preheat for 5 mins., do not use quick heat function
Accessories/cookware
Ring tin/cake tin
Ring tin/cake tin
Ring tin/cake tin
Ring tin/cake tin
Ring 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
Ring cake tin
Ring 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
Baking tray
Baking tray
Universal pan + baking tray
Baking tray
Universal pan
Universal pan
Universal pan
Baking tray
Universal pan + baking tray
Universal pan
Universal pan + baking tray
Baking tray
Tested for you in our cooking studio
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
<
3
%
3
<
3+1
<
3
&
3+1
<
3
%
3
&
3
%
3
<
3+1
<
3
%
3+1
<
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
25-35
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
-
20-30
150-170*
-
30-50
150-160
1
10
-
25-35
160-180
-
20-40
160-170
1
30-40
140-160
-
30-50
180-190
-
25-30
160-170
-
35-45
160-180
-
55-65
200-210
-
50-60
160-180
-
15-20
150-160
1
20-30
150-170
-
20-30
180-200
-
30-40
150-170
-
45-60
160-170
-
25-35
en
39
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