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Desserts
▯
Oven-cooked desserts are very easy to prepare –
you just have to put it in the oven. This preparation
method is well-suited for larger quantities, for
example if you have guests.
Dish
Accessories
Apple Crumble
Ovenproof
dish
Baked apples
Ovenproof
dish
Compote
Glass /
grill tray
Clafouti
Ovenproof
dish
Sweet bake
Ovenproof
dish
Bread pudding,
Ovenproof
cherry cake
dish
Crepes with quark
Ovenproof
filling
dish
Meringue
Baking tray +
greaseproof
paper
Level
Temperature
Type of
in °F (°C)
heating
H
2 (3)
390 (200)
O
2 (3)
390 (200)
M
2 (3)
390 (200)
H
2 (3)
375 - 390
(190 - 200)
H
2 (3)
320 - 355
(160 - 180)
N
2 (3)
390 (200)
H
2 (3)
375 (190)
I
2 (3)
390 (200)
H
2 (3)
320 - 355
(160 - 180)
H
2 (3)
300 (150)
H
2 (3)
355 - 375
(180 - 190)
H
2 (3)
210 (100)
▯
Oven-cooked desserts are generally eaten warm,
and are particularly enjoyable during the cooler
months.
Cooking time
Observations
in min.
35 - 40
Apple casserole with streusel, also tastes
very good when made with berries or mira-
belles.
25 - 30
For soft types of apples.
25 - 30
For firm types of apples.
20 - 30
Recommendation: use cooking apples,
e.g. Boskop. These are especially well-
suited for cooking and baking.
Summer variant: fill with ricotta, lemon,
honey, cardamom, vanilla, and pine nuts.
30 - 40
e.g. apricots or assorted berries
Do not add any liquid, stir several times.
30 - 40
Season with honey, fresh vanilla or cinna-
mon.
30 - 35
French dessert: classic with cherries, also
tastes very good when made with berries
or mirabelles.
45 - 50
No need to preheat; do not open appli-
ance door.
30 - 40
e.g. semolina, quark or rice pudding
50 - 55
e.g. with cherries or apricots
8 - 10
Austrian specialty: pancakes, filled with
quark and raisins, topped with cream and
baked.
150
Spread out as flat as possible so that the
mass dries all the way through.
49
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