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Dish
Fruit crumble
Sponge Cake (fatless), 3 eggs
Sponge flan, 6 eggs
Swiss Roll
Fruit Pie
Quiche
(White) Bread
Scones
Biscuits
Small cakes
Puff pastry slices
Jam tarts
Meringue
Pavlova
Soufflé
Soufflé
Choux pastry
Meat Pie
Yorkshire Pudding
Jacket potatoes
Pizza, homemade
Pizza, homemade
Pizza, homemade, thin base
Multishelf baking
Scones, 2 levels
Biscuits, 2 levels
Small cakes, 2 levels
Puff pastry slices, 2 levels
Jam tarts, 2 levels
Meringues, 2 levels
Jacket potatoes, 2 levels
Pizza, homemade, 2 levels
* Preheat
Tips on baking
You want to find out whether the cake
is completely cooked in the middle.
The cake collapses.
The cake has risen in the middle but
is lower around the edge.
The fruit juice overflows.
Small baked items stick to one
another during baking.
The cake is too dry.
Accessories/cookware
flat glass dish
springform cake tin, Ø26 cm
springform cake tin, Ø28 cm
swiss roll tin
plate Ø20cm or pie tin
quiche tin (dark coated)
loaf tin (1x 900 g or 2x 450 g)
baking tray
baking tray
12-cup-tin
baking tray
12-cup-tin
baking tray
baking tray
1,2 L-soufflé dish
individual moulds
baking tray
rectangular pie tin
12-cup-tin
baking tray
baking tray
baking tray
pizza tray
2 baking trays
2 baking trays
2x 12-cup-tins
2 baking trays
2x 12-cup-tins
2 baking trays
universal pan + baking tray
universal pan + baking tray
Push a cocktail stick into the highest point on the cake. If the cocktail stick comes out clean with no dough res-
idue, the cake is ready.
Next time, use less liquid. Alternatively, set the temperature to be 10 °C lower and extend the baking time.
Adhere to the specified ingredients and preparation instructions in the recipe.
Only grease the base of the springform cake tin. After baking, loosen the cake carefully with a knife.
Next time, use the universal pan.
There should be a gap of approx. 2 cm around each item. This gives enough space for the baked items to
expand well and brown on all sides.
Set the temperature 10 °C higher and shorten the baking time.
Tested for you in our cooking studio
Shelf po-
Type of
Tempera-
sition
heating
ture in °C
2
150-170*
:
1
160-170*
:
1
150-170*
:
2
180-190*
:
1
180-190
;
1
190-210
;
1
190-210*
:
1
180-200*
:
2
140-160*
:
1
140-160*
:
2
170-190*
:
2
160-180*
:
2
80-90*
:
2
90-100*
:
1
160-170*
:
1
170-190
%
1
190-210*
:
1
180-190
:
1
200-220*
:
2
150-170
:
1
200-220
;
1
220-230
:
1
210-230
;
3+1
180-200*
:
3+1
140-160*
:
3+1
140-160*
:
3+1
170-190*
:
3+1
160-180*
:
3+1
80-90*
:
3+1
150-170*
:
3+1
180-200
:
en
MW pow-
Cooking
er in
time in mins.
watts
-
30-45
-
30-45
-
30-50
-
10-18
-
45-50
-
30-45
-
20-30
-
10-14
-
10-25
-
20-35
-
20-45
-
15-30
-
120-150
-
120-180
-
40-50
-
65-75
-
30-40
-
40-50
-
15-25
-
75-90
-
20-30
-
25-30
-
20-30
-
12-16
-
15-30
-
22-32
-
20-45
-
20-35
-
120-150
-
75-90
-
35-45
37
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