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2D-Hot air: Baking on 1 level
Food
Rich fruit cake
Meringues
Pavlova**
Jacket potatoes
* Preheat.
2D-Hot air: Baking on 2 levels
Food
Victoria sandwich, 2 levels
Scones*, 2 levels
Biscuits, 2 levels
Small cakes*, 2 levels
Meringues, 2 levels
Jacket potatoes, 2 levels
* Preheat.
** Additional baking trays and racks may be obtained as optional accessories from specialist shops.
*** When baking on two levels, use the universal pan provided, at shelf position three.
Baking tips
You wish to bake according to your own
recipe.
How to tell whether sponge cake is
baked through:
The cake collapses.
The cake has risen in the middle but is
lower around the edge.
The cake goes too dark on top.
The cake is too dry.
The bread or cake (e.g. cheesecake)
looks good, but is soggy on the inside
(sticky, with streaks of water).
The pastries are not evenly browned.
The bottom of a fruit cake is too light.
The fruit juice overflows.
The pieces of dough are sticking
together when the yeast rolls are baked.
You want to bake on two levels:
Condensation forms when you bake
moist cakes.
Dish
Wire rack + Ø 23 cm high round tin
or 20 cm square tin
Universal pan
Universal pan
Universal pan
Dish
2 wire racks** + 4 x Ø 20 cm tins
2 wire racks** + 2 baking trays**
2 wire racks** + 2 baking trays**
2 wire racks** + 2 baking trays**
2 wire racks** + 2 baking trays**
2 wire racks**
Use similar items in the baking tables as a guide.
Approx. 10 minutes before the end of the baking time stated in the recipe, insert a cock-
tail stick into the cake at its deepest point. If the cocktail stick comes out clean, the cake
is ready.
Use less fluid next time or set the oven temperature 10 degrees lower. Observe the
specified mixing times in the recipe.
Do not grease the edge of the springform cake tin. After baking, loosen the cake care-
fully with a knife.
Place the cake lower in the oven and bake at a lower temperature for slightly longer.
Make tiny holes in the finished cake using a cocktail stick. Then drizzle fruit juice or an
alcoholic drink over it. Next time, set the temperature 10 degrees higher and reduce the
baking time.
Use slightly less fluid next time and bake for slightly longer at a lower temperature. For
cakes with a moist topping, bake the base first. Cover the base with almonds or bread-
crumbs first and then apply the topping. Take care to follow recipes and baking times.
Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake
delicate pastries on one level using
paper can affect the air circulation. For this reason, always trim greaseproof paper to fit
the baking tray.
Place the cake one level lower the next time.
Next time, use the deeper universal pan (if available).
There must be a distance of about 2 cm between the bread rolls. This gives enough
space for the bread rolls to expand and bake evenly on all sides.
Always use
2
Hot air to bake on more than one level. Dishes that are put in the oven at
the same time do not have to be ready at the same time.
Steam can form during baking, which escapes via the door. The steam may settle and
form water droplets on the control panel or on the fronts of adjacent units. This is a natu-
ral process.
Shelf posi-
Type of
Temperature
tion
heating
in °C
2
140
2
3
80
2
3
150+100
2
2
160
2
Shelf
Type of
Temperature
position
heating
in °C
3+1
140-150
2
3+1
150-160
2
3+1
150
2
3+1
160-170
2
3+1
80
2
3+1
180
2
%
Top/bottom heating. Protruding greaseproof
Time
in minutes
170-190
100-150
120-150
70-80
Time
in minutes
30-35
15-20
20-25
20-25
100-150
80-90
15
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