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Accessories
Only use original accessories supplied with your
appliance. These have been tailored to the cooking
compartment and the operating modes of your
appliance.
Ensure that you always use suitable accessories and
that they are placed in the oven the right way around.
~ "Accessories" on page 10
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Cakes and pastries
Your appliance offers you a range of heating types for
the preparation of cakes and small baked items. You
can find the ideal settings for many dishes in the
settings tables.
Also refer to the notes in the section on allowing dough
to rise.
Cakes in tins
Dish
Sponge cake, simple
Basic sponge cake, 2 levels
Sponge cake, delicate
Sponge flan base
Fruit tart or cheesecake with shortcrust pastry base 26 cm springform tin
Tart
Yeast cake
Bundt cake
3-egg fatless sponge cake
6-egg fatless sponge cake
* Preheat
Baking tins
For optimal cooking results, we recommend using dark-
coloured metal baking tins.
Tinplate baking tins, ceramic dishes and glass dishes
extend baking time and mean that the baked item will
not brown evenly.
If you are using silicone moulds, follow the
manufacturer's instructions and recipes. Silicone
moulds are often smaller than normal baking tins.
Quantity and recipe specifications may vary.
Frozen products
Do not use frozen products that are heavily frosted.
Remove any ice on the food.
Some frozen products may be unevenly pre-baked.
Uneven browning may remain even after baking.
Bread and rolls
Caution!
Never pour water into the hot cooking compartment or
place cookware containing water onto the bottom of the
cooking compartment. The change in temperature can
cause damage to the enamel.
Some food turns out better if it is baked in several
stages. These dishes are indicated in the table.
The setting values for bread dough apply to both dough
placed on a baking tray and dough placed in a loaf tin.
Accessories/cookware
Ring tin/loaf tin
Ring tin/loaf tin
Ring tin/loaf tin
Flan tin
Tart dish or tin
28 cm springform tin
Bundt tin
26 cm springform tin
28 cm springform tin
Tested for you in our cooking studio
Shelf posi-
Heating
Tempera-
tion
function
ture in °C
2
140-150
7
3+1
140-150
:
2
150-170
%
3
160-180
%
2
170-190
%
1
200-240
%
2
150-160
7
2
150-170
%
2
160-170
7
2
150-160*
%
en
Cooking
time in mins
75-90
70-85
60-80
20-30
55-80
25-50
25-35
50-70
30-35
30-40
23
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