Tested for you in our cooking studio
Here you will find a selection of dishes and the ideal settings for
them. We will show you which type of heating and which
temperature are best suited for your dish. You can find
information about suitable accessories and the height at which
they should be inserted. There are also tips about cookware
and preparation methods.
Notes
■ The values in the table always apply to dishes placed into the
cooking compartment when it is cold and empty.
Only preheat the appliance if the table specifies that you
should do so. Do not line the accessories with greaseproof
paper until after they have been preheated.
■ The times specified in the tables are guidelines only. They will
depend on the quality and composition of the food.
■ Use the accessories supplied. Additional accessories may be
obtained as special accessories from specialist retailers or
from the after-sales service.
Before using the oven, remove any unnecessary accessories
and ovenware from the cooking compartment.
■ Always use oven gloves when taking hot accessories or
ovenware out of the cooking compartment.
Cakes and pastries
Baking tins
It is best to use dark-coloured metal baking tins.
Baking times are increased when light-coloured baking tins
made of thin metal or glass dishes are used, and cakes do not
brown so evenly.
If you wish to use silicone baking tins, use the information and
recipes provided by the manufacturer as a guide. Silicone
baking tins are often smaller than normal tins. The amount of
mixture and recipe instructions may differ.
Tables
The tables show the ideal type of heating for the various cakes
and pastries. The temperature and baking time depend on the
amount and composition of the mixture. This is why
temperature ranges are given in the tables. You should try the
lower temperature first, since a lower temperature results in
more even browning. You can increase the temperature next
time if necessary.
If you preheat the oven, the baking time is shortened by 5 to 10
minutes.
Additional information can be found in the Baking tips section
following the tables.
Cake in a mould Tin Level Type of
heating
Temperature in
°C
Cooking time
in minutes
Simple, dry cake Springform cake tin with
tube sheet/fruit loaf tin
2
%
170-190 50-60
Simple, dry cake, delicate Springform cake tin with
tube sheet/fruit loaf tin
2
%
150-170 60-70
Sponge flan base Flan-base cake tin 2
%
150-170 20-30
Fruit flan, simple dough High springform cake tin
with tube sheet
2
%
160-180 50-60
Sponge cake Springform cake tin 2
%
160-180 30-40
Sponge flan base Springform cake tin 1
%
170-190 25-35
Fruit tart or cheesecake, shortcrust pas-
try*
Springform cake tin 1
%
170-190 70-90
Spice cake* Springform cake tin 1
%
180-200 50-60
* Allow cakes to cool in the appliance for approx. 20 minutes.
Cakes on trays Accessories Level Type of
heating
Temperature
in °C
Cooking time
in minutes
Sponge mixture or yeast dough with dry
topping
Baking tray 2
%
170-190 20-30
Sponge mixture or yeast dough with
moist topping, fruit
Baking tray 3
%
170-190 40-50
Swiss roll (preheat) Baking tray 2
%
190-210 15-20
Plaited loaf with 500 g flour Baking tray 2
%
160-180 30-40
Stollen with 500 g flour Baking tray 3
%
160-180 60-70
Stollen with 1 kg flour Baking tray 3
%
150-170 90-100
Strudel, sweet Baking tray 2
%
180-200 55-65
Börek Baking tray 2
%
180-200 40-50
Pizza Baking tray 2
%
220-240 25-35
