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Trays put in the oven at the same time are not necessarily
ready at the same time.
In these tables you will find numerous tips for your dishes.
If 3 rectangular cake tins are used at the same time, place on
the wire shelf as shown in the diagram.
Baking tins
It is best to use dark-coloured metal baking tins.
Baking times are increased when light-coloured baking tins
made of thin metal or glass dishes are used, and cakes do not
brown so evenly.
Cakes in tins
Easy sponge cake
Batter dough cakes, fine
Tart base, sponge cake dough
Fine fruitcake, sponge cake dough
Sponge cake base, 2 eggs (preheat)
Sponge cake base, 6 eggs (preheat)
Shortcrust pastry base with edge
Cheese cake or fruit tart, shortcrust pastry
base*
Quiche
Sponge in concentric cake tin
Pizza, thin base with light topping (preheat)
Savoury cake*
* Let the cake cool for 20 minutes with the oven switched off and closed.
Cakes prepared on the tray
Dry layer sponge cake
Fruit or liquid layer sponge cake
Dry layer yeast dough
Fruit or liquid layer yeast dough
Lattice-topped shortcrust tart with dry layer
Lattice-topped shortcrust tart with fruit or liquid layer
Quiche
Swiss roll (preheating)
Plaited loaf made with 500 g of flour
Bread roll made with 500 g of flour
Bread roll made with 1 kg of flour
If you wish to use silicone baking tins, use the information and
recipes provided by the manufacturer as a guide. Silicone
baking tins are often smaller than normal tins. The amount of
mixture and recipe instructions may differ.
Tables
The table shows the optimum heating methods for each type of
cake or dessert. The temperature and cooking time will depend
on the amount and the consistency of the dough. For this
reason the cooking tables always provide approximate cooking
times. Always begin by trying the lowest value. The items will be
more evenly browned at a lower temperature. If necessary, this
can be increased next time.
If the oven is preheated, cooking times are reduced by 5 to 10
minutes.
Additional information is provided in the Tips for baking section
as an appendix to the tables.
To bake a cake only on one level, place the mould on the
enamel tray.
When baking several cakes at the same time, the moulds can
be placed together on the wire shelf.
Cake tin
Crown-shaped/rectangular cake tin 2
3 rectangular cake tins
Crown-shaped/rectangular cake tin 2
Tart tin
Round/springform tin
Tart tin
Springform tin
Springform tin
Springform tin
Pizza tray
Concentric cake tin
Pizza tray
Springform tin
Accessories
Universal tray
Universal tray + oven tray
Universal tray
Universal tray + oven tray
Universal tray
Universal tray + oven tray
Universal tray
Universal tray + oven tray
Universal tray
Universal tray
Universal tray
Universal tray
Universal tray
Universal tray
Universal tray
Level
Heating
Tempera-
type
ture in °C
160-180
:
3+1
140-160
:
150-170
%
3
160-180
%
2
160-180
%
2
150-170
%
2
150-170
%
1
180-200
%
1
160-180
%
1
220-240
%
2
150-170
%
1
270
%
1
170-190
%
Level
Heating
Temperature
type
in °C
2
170-190
%
3+1
160-170
:
2
170-190
%
3+1
140-160
:
3
170-180
%
3+1
150-170
:
3
160-180
%
3+1
150-160
:
1
180-200
%
2
160-180
%
1
210-230
%
2
170-190
%
2
170-190
%
3
160-180
%
3
150-170
%
Time in
minutes
60-75
70-90
60-70
20-30
50-60
20-30
40-50
25-35
70-90
35-45
60-70
10-20
45-55
Time in
minutes
20-30
30-40
25-35
40-50
25-35
35-45
40-50
50-60
20-30
60-70
40-50
15-20
25-35
60-70
90-100
13
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