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• If baking cakes on baking trays or in tins on more than one level, baking time can be
extended by 10-15 minutes.
• Moist recipes (for example, pizzas, fruit flans, etc.) are baked on one level.
• Cakes and pastries at different heights may brown at an uneven rate at first. If this oc-
curs, please do not change the temperature setting. Different rates of browning
even out as baking progresses.
• Your new oven may bake or roast differently to your previous appliance. So adapt
your normal settings (temperature, cooking times) and oven shelf levels to the recom-
mendations in the following tables.
With longer baking times, you can switch the oven off about 10 minutes before the end
2
of the baking time, in order to utilise the residual heat.
Unless otherwise stated, the values given in the tables assume that cooking is started
with the oven cold.
Baking table
Baking in tins
Ring cake or brioche
Madeira cake/Fruitcakes
Sponge cake
Sponge cake
Flan base - short pastry
Flan base - sponge mixture
Apple pie
Apple pie (2tins Ø20cm,
diagonally off set)
Apple pie (2tins Ø20cm,
diagonally off set)
Savoury flan (e. g. quiche lor-
raine)
Cheesecake
Cakes/pastries/breads on baking trays
Plaited bread/bread crown
Christmas stollen
Type of
baking
Ovenfunction
position
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Conventional
Conventional
Fan-assisted
circulation
Conventional
Fan-assisted
circulation
Conventional
Conventional
Conventional
Conventional
Conventional
Uses, Tables and Tips
Shelf
Temperature
°C
1
150-160
1
140-160
1
140
1
160
3
180-200
3
150-170
1
170-190
1
160
1
180
1
180-200
1
170-190
3
170-190
1)
3
160-180
19
Time
Hours
mins.
0:50-1:10
1:10-1:30
0:25-0:40
0:25-0:40
0:10-0:25
0:20-0:25
0:50-1:00
1:10-1:30
1:10-1:30
0:30-1:10
1:00-1:30
0:30-0:40
0:40-1:00
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