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en
Recommended setting values
You can find the ideal heating type for various pastries
in the table. The temperature and baking time are
dependent on the quantity and composition of the
dough. Different settings ranges are indicated for this
reason. Try using the lower values at first. A lower
temperature results in more even browning. If
necessary, use a higher setting the next time.
Baking times can not be reduced by using higher
Note:
temperatures. Cakes or small baked items would only
be cooked on the outside, and would not be fully baked
in the middle.
The setting values apply to dishes placed into a cold
cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, you can reduce the indicated baking times by
several minutes.
Preheating is necessary for selected dishes, and this is
indicated in the table.
Dish
One level baking
Victoria sponge cake
Victoria sponge cake
Light fruit cake
Light fruit cake
Rich fruit cake
Fruit crumble
Sponge Cake (fatless), 3 eggs
Sponge Cake (fatless), 3 eggs
Sponge flan, 6 eggs
Sponge flan, 6 eggs
Swiss roll
Swiss roll
Tart
Quiche
(White) Bread
(White) Bread
Scones
Biscuits
Small Cakes
Puff pastry slices
Puff pastry slices
Jam tarts
Meringue
Pavlova
Soufflé
Soufflé
* Preheat
40
Accessories/cookware
2x Ø20 cm tins
2x Ø20 cm tins
high Ø20 cm tin
high Ø20 cm tin
high Ø23 cm tin
flat glass dish
springform cake tin Ø26 cm
springform cake tin Ø26 cm
springform cake tin Ø28 cm
springform cake tin Ø28 cm
swiss roll tin
swiss roll tin
plate Ø20 cm or pie tin
quiche tin (dark coated)
loaf tin (1x 900 g or 2x 450 g)
loaf tin (1x 900 g or 2x 450 g)
baking tray
baking tray
12-cup-tin
baking tray
baking tray
12-cup-tin
baking tray
baking tray
1,2L-soufflé dish
1,2L-soufflé dish
If you wish to follow one of your own recipes when
baking, you should use a similar baked item in the table
as a reference. You can find additional information in
the tips on baking attached to the settings table.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
< 4D hot air
■
% Top/bottom heating
■
$ Pizza setting
■
The levels of steam intensity are indicated as numbers
in the table:
1 = Low
■
2 = Medium
■
3 = High
■
Shelf po-
Type of
Tempera-
sition
heating
ture in °C
2
160-170*
<
2
150-160
<
2
140-160*
<
2
140-150
<
2
130-150*
<
3
150-170*
<
2
160-170*
<
2
150-160
<
2
150-170*
<
2
150-160
<
3
180-190*
<
3
180-190*
<
2
160-170*
$
3
190-210
$
2
180-200*
<
2
190-200
<
3
180-200*
<
3
140-160*
<
3
140-160*
<
3
170-190*
<
3
200-220*
<
3
170-190*
<
3
80-90*
<
3
90-100*
<
2
160-170*
<
2
160-180
<
Steam in-
Cooking
tensity
time in mins.
-
25-30
1
25-35
-
70-90
1
90-100
-
150-180
-
35-45
-
25-35
1
10
-
20-25
-
30-50
1
10
-
30-35
-
10-15
1
10-15
-
50-60
-
30-40
-
20-30
2
30-40
-
10-14
-
10-25
-
20-30
-
20-35
1
15-25
-
15-30
-
120-150
-
120-180
-
35-45
2
35-45
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