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WARNING ‒ Risk of fire!
Opening the appliance door creates a draught.
Greaseproof paper may come into contact with the
heating element and catch fire.
Do not place greaseproof paper loosely over ac-
▶
cessories when preheating the appliance.
Always use a plate or baking tin to hold greaseproof
▶
paper down.
Do not use more greaseproof paper than is neces-
▶
sary.
Greaseproof paper must not extend over the edge
▶
of accessories.
35.4 Notes on baking
When baking, use the shelf positions indicated.
Baking on one level
Rising pasta/baked goods or tin on the
wire rack
Flat pasta/baked items or in the baking
tray
Baking on two or more levels
Universal pan
Baking tray
Baking tins on the wire rack:
First wire rack
Second wire rack
Baking on three levels
Baking trays
Universal pan
Baking trays
Notes
¡ When baking on several layers, use hot air. Different
food that is placed in the oven at the same time will
not necessarily be ready at the same time.
In such cases, you can remove the cooked food
and continue to cook the other baking tray. If neces-
sary, you can change the position and direction of
the baking trays.
Recommended settings
Cakes in tins
Meal
Sponge cake, simple
Sponge cake, simple, 2 levels
Sponge cake, delicate
Sponge flan base
¡ Position baking tins/dishes either next to one an-
¡ For best results, we recommend using dark-col-
35.5 Cakes and other baked goods
Recommended settings for cakes and baked items
The temperature and baking time depend on the quant-
ity and consistency of the dough. This is why temperat-
ure ranges are given in the tables. Set a short cooking
time first. If required, set a longer cooking time next
time. A lower temperature results in more even brown-
ing.
Shelf posi-
Baking tips
tion
We have compiled a few tips to help you achieve a
2
good baking result.
Topic
2–3
You want your cake to
rise evenly.
Shelf posi-
tion
3
1
Shelf posi-
You do not want small
tion
baked goods to stick to
3
each other when baking.
1
Shelf posi-
tion
5
Determine whether the
3
cake is ready.
1
You want to bake accord-
ing to your own recipe.
Use bakeware made of
silicone, glass, plastic or
ceramic.
Accessory/cookware Shelf posi-
Vienna ring tin/loaf tin 2
Vienna ring tin/loaf tin 3+1
Vienna ring tin/loaf tin 2
Flan base tin
other or offset on different shelves so that they are
not directly one above the other in the cooking com-
partment. You can cut energy use by cooking differ-
ent items at the same time.
oured metal baking tins.
Type of
tion
heating
3
How it works en
Tip
¡ Only grease the base
of the springform cake
tin.
¡ After baking, use a
knife to carefully
loosen the cake from
the baking tin.
Leave a minimum clear-
ance of 2 cm around
each item that is to be
baked. This allows
enough space for the
baked goods to expand
and brown on all sides.
Push a cocktail stick into
the highest point on the
cake. If the cocktail stick
comes out clean, the
cake is ready.
Use similar items in the
baking tables as a guide.
¡ The baking tin must be
heat-resistant up to
250 °C.
¡ Cakes in these types
of bakeware brown
less.
Temperature
Cooking
in °C
time,
minutes
160–180
50–60
140–160
60–80
150–170
60–80
160–180
30–40
41
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