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General Instructions
• Insert the tray with the bevel at the front.
• With Conventional ¡ or Fan-assisted circulation
two tins next to one another on the oven shelf at the same time. This does
not significantly increase baking time.
3
When frozen foods are used the trays inserted may distort during cooking.
This is due to the large difference in temperature between the freezing tem-
perature and the temperature in the oven. Once the trays have cooled the
distortion will disappear again.
How to use the Baking Tables
The tables give the required temperature settings, baking times and oven
shelf levels for a selection of typical dishes.
• Temperatures and baking times are for guidance only, as these will de-
pend on the consistency of pastry or mixture, the number and the type of
cake tin.
• We recommend using the lower temperature the first time and then if nec-
essary, for example, if a deeper browning is required, or baking time is too
long, selecting a higher temperature.
• If you cannot find the settings for a particular recipe, look for the one that
is most similar.
• 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 occurs, please do not change the temperature setting. Dif-
ferent rates of browning even out as baking progresses.
2
With longer baking times, you can switch the oven off about 10 minutes be-
fore the end 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.
22
you can also bake with
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