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Operating Instructions
General notes
• Please note that the shelf levels are numbered from top to bottom.
• Insert baking sheet with sloping edges to front.
• Push baking sheet back to rear oven wall.
• Always place cakes in baking tins in the centre of the shelf.
You can also bake two tins at a time when using PIZZA & BAKING
or TOP / BOTTOM HEAT
other on the shelf. The baking time only needs to be increased
slightly.
Notes on the baking tables
The tables contain the required temperatures, baking times and shelf
levels for a selection of dishes.
• For temperature and baking times please note that the tables give the
possible temperature and baking time ranges as these depend on the
consistency of the mixture, the quantity and the baking tin.
• When baking several cakes on baking sheets or in tins, the baking
time may increase by 10-15 minutes.
• Cakes and pastries with liquid toppings (e. g. pizzas, fruit flans etc.)
should be baked on no more than two shelf levels at a time.
• We recommend selecting the lower temperature initially.
If you want a darker colour or if the baking process is taking too long
you can select a higher temperature if necessary.
• If you cannot find specific instructions for a recipe of your own, fol-
low the instructions for a similar recipe.
• Differences in the thickness of the mixture can cause different
degrees of browning at the beginning of the baking process. In this
case please do not adjust the temperature. These differences will
be eliminated during the baking process.
Switch off the oven 10-15 minutes before the end of the baking time
2
to utilize the residual heat.
Unless indicated to the contrary, the times quoted in the tables are cal-
culated from the time the cakes or pastries are placed into the cold
oven.
22
O
. In this case place the tins next to each
S
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