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2 baking trays:
z. g., oven levels 1 and 3
3 baking trays:
oven levels 1, 3 and 5
General instructions
• Insert the tray with the bevel at the front.
• With Conventional
other 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 temperature and the tempera-
ture 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 depend on the
consistency of pastry, dough or mixture, the amount and the type of baking tin.
• We recommend using the lower temperature the first time and then if necessary, for
example, if a deeper browning is required, or baking time is too long, selecting a high-
er 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 may 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.
2
With longer baking times, the oven can be switched off about 10 minutes before the end
of baking time, to make use of the residual heat.
Unless otherwise stated, the values given in the tables assume that cooking is started
with the oven cold.
or True fan
you can also bake with two tins next to one an-
Uses, Tables and Tips
21
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