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12
Helpful hints and tips
How to use the Baking Tables
• We recommend to use the lower temperature the first time.
• If you cannot find the settings for a special recipe, look for the one that is almost the
same.
• Baking time can be extended by 10-15 minutes, if you bake cakes on more than one lev-
el.
• Cakes and pastries at different heights do not always brown equally at first. If this oc-
curs, do not change the temperature setting. The differences equalize during the baking
procedure.
Baking in tins
Type of baking
Ring cake or brio-
che
Madeira cake/
fruit cakes
Sponge cake
Flan base - short
pastry
Flan base -
sponge mixture
Apple pie (2tins
Ø20cm, diagonal-
ly off set)
Savoury flan (e. g,
quiche lorraine)
Cheesecake
1) Pre-heat the oven
Cakes/pastries/breads on baking trays
Type of baking
Plaited bread/
bread crown
Christmas stollen
Bread (rye bread):
1. First part of
baking proc-
ess.
2. Second part
of baking
process.
Oven function
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Oven function
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Oven level
Temperature °C
1
160-180
1
150-170
2
160-180
2
190-210
2
170-190
1
1
180-200
1
160-180
Oven level
Temperature °C
2
170-190
2
160-180
1.
1
2.
Time Hours:Mins.
0:50-1:10
1:10-1:30
0:30-0:45
1)
0:10-0:25
0:20-0:25
180
1:10-1:30
0:40-1:00
1:00-1:30
Time Hours:Mins.
0:40-0:50
1)
0:50-1:10
1)
1.
00:25
230
2.
0:30-1:00
160-180
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