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1 Important! Do not use a fat filter when baking! Cake Tins • Cake tins made of dark metal and coated tins are suitable for conventional heat O. • Light tins are also suitable for pizza & baking S and fan cooking U. Shelf Positions • When using pizza & baking S or conventional heat O is it only possible to bake on one level. • You can bake on up to 3 baking sheets simultaneously using fan cooking U: 1 Baking Sheet: Shelf Position 3 1 Cake Tin: Shelf Position 5 2 Baking Sheets: Shelf Positions 2 and 5 3 Baking Sheets: Shelf Positions 1, 3 and 5 Operating Instructions General information • Please note that the shelf positions are counted from top to bottom. • Insert baking sheets with the bevelled edge to the front! • Slide the baking sheet to the rear wall. • Always place cakes in cake tins in the middle of the shelf. You can also bake two cakes simultaneously using pizza & baking S or conventional heat O. In this case place the tins side by side on the shelf. The cooking time is then increased only slightly. Notes on the Baking Tables In the tables you will find information on temperatures, cooking times and shelf positions for a selection of recipes. • Ranges are given for the temperature and cooking time since these are dependent on the mixture, quantity and cake tin used. • When baking several cakes on baking sheets or in cake tins, the cooking time can be 10-15 minutes longer. • Moist items (e.g. pizzas & baking, fruit cakes, etc.) should be cooked on a maximum of two levels. • When using for the first time, we recommend setting the lower temperature, and only if necessary, e.g. if increased browning is required or the cooking time is too long, selecting a higher temperature. • If you cannot find any specific information for one of your own recipes, use information on a similar recipe for guidance. • Variations in the height of the item to be baked can lead to different degrees of browning at the start of baking. In this case, please do not change the temperature setting. Variations in the amount of browning will even themselves out during baking. Switch off the oven 10-15 minutes before the end of the cooking time 2 to make use of the residual heat. The information in the tables applies, when not otherwise stated, for a cold oven. Operating Instructions 5. 150-160 5. 160-180 5. 140-160 5. 150-170 4. 150-160 5. 160-180 3. 170-180 5. 190-2101 3. 150-170 5. 170-190 5. 150-170 5. 170-190 5. 180-200 5./6. 180-200 5. 140-160 5. 160-180 3. 160-170 3. 170-190 3. .160-1701 3. 160-1801 5. .180-2001 140-160 5. 2501 160-180 Baking Tables Baking on one level Type of Cake or Pastry Cakes in Cake Tins Ring Cakes Madeira Cake/ 1:10-1:30 Koenigskuchen Sponge Cake 0:25-0:40 Shortcrust Pastry Flan 0:10-0:25 Base Sponge Flan Base 0:20-0:25 Covered Apple Flan 0:50-1:00 Savoury Flan 0:30-1:10 (e.g. quiche Lorraine) Cheesecake Cakes and Pastries on Baking Sheets Plaited Roll/Ring Christmas Stollen Bread (rye bread) first ...................................then Cream Puffs/Eclairs Pizza & Baking S Shelf Tempera- Position ture from the .C Top Conventional O Shelf Tempera- Position ture from the .C Top Time for both functions Hr.: Min. 0:50-1:10 1:00-1:30 0:30-0:40 0:40-1:00 0:20 0:30-1:00 3. 3. 190-210 0:15-0:30 160-1701 Swiss Roll 3. 160-170 3. 0:10-0:20 Dry Streusel Cake 180-2001 3. 150-160 3. 160-180 0:20-0:40 Butter Cake/Sugar Cake, 3. 3. 0:15-0:30 160-1701 190-2101 Bienenstich Fruit Flan (on yeast 3. 150-170 3. 170-190 0:25-0:50 pastry/sponge base)2 Operating Instructions Shelf Position from the Top Temperature .C Shelf Position from the Top Temperature .C for both functions Hr.: Min. Fruit Flans on Shortcrust Pastry Base1 3. 160-170 3. 170-190 0:40-1:20 Flat Cakes with Delicate Toppings (e.g. curd cheese, cream) 3. 140-160 3. 160-180 0:40-1:20 Pizza & baking (with deep topping) 5. 180-200 5. 190-2101 0:30-1:00 Pizza & baking (thin) 5. 200-220 5. 230-3001 0:10-0:25 Unleavened Bread 3. 200-220 3. 270-3001 0:08-0:15 Wahen (CH) 3. 180-2001 5. 210-2301 0:35-0:50 Biscuits Shortcrust Biscuits 3. 150-160 3. 170-1901 0:06-0:20 Small Piped Biscuits 3. 140-150 3. 160-1801 0:10-0:40 Sponge Fingers 3. 150-160 3. 170-190 0:15-0:20 Meringues 3. 80-100 3. 100-120 2:00-2:30 Macaroons 3. 100-120 3. 120-140 0:30-0:60 Small Pastries with Yeast 3. 160-170 3. 170-190 0:20-0:40 Small Pastries made from Puff Pastry 3. 170-1801 3. 190-2101 0:20-0:30 Bread Rolls 3. 180-2001 5. 180-2201 0:20-0:35 1) Pre-heat the oven 2) Use the combination/fat tray or the fat tray! The information given in bold shows you the best oven function to use in each case. Type of Cake or Pastry Pizza & Baking S Conventional O Time Operating Instructions Baking at several shelf positions Type of Cake or Pastry Fan Cooking U Time Hr.: Min. Shelf Position from the Top Temperature .C2 Levels 3 Levels Cakes and Pastries on Baking Sheets Cream Puffs/Eclairs 2. and 5. -170-180 0:35-0:60 Dry Streusel Cake 2. and 5. -140-160 0:30-0:60 Pizza & baking 2. and 5. -170-190 0:40-0:70 Bi...

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