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• With Conventional or Fan-assisted circulation you can also bake with 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 temperature 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 depend 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 necessary, 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. Different rates of browning even out as baking progresses. 2 With longer baking times, you can switch the oven off about 10 minutes before 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. Baking table Type of baking Ovenfunction Shelf position Temperature °C Time Hours mins. Baking in tins Ring cake or brioche Fan-assisted circulation 1 150-160 0:50-1:10 Madeira cake/Fruitcakes Fan-assisted circulation 1 140-160 1:10-1:30 Sponge cake Fan-assisted circulation 1 140-160 0:25-0:40 Flan base - short pastry Conventional 3 180-200 0:10-0:25 Flan base - sponge mixture Fan-assisted circulation 3 150-170 0:20-0:25 Apple pie Conventional 1 170-190 0:50-1:00 Apple pie (2tins O20cm, diagonally off set) Conventional 1 180-200 0:20-0:30 Apple pie (2tins O20cm, diagonally off set) Fan-assisted circulation 1 170-190 1:05-1:20 Savoury flan (e. g. quiche lorraine) Conventional 1 180-200 0:30-1:10 Cheesecake Conventional 1 170-190 1:00-1:30 Cakes/pastries/breads on baking trays Plaited bread/bread crown Christmas stollen Conventional Conventional 3 3 170-190 160-1801) 0:30-0:40 0:40-1:00 Bread (rye bread) -first of all -then Conventional 2 2501) 160-180 0:20 0:30-1:00 Cream puffs/Eclairs Fan-assisted circulation 3 160-1701) 0:15-0:30 Swiss roll Conventional 3 180-2001) 0:10-0:20 Cake with crumble topping(dry) Buttered almond cake/ sugar cakes Fan-assisted circulation Conventional 3 3 150-160 190-2101) 0:20-0:40 0:15-0:30 Fruit flans (made with yeast dough/ sponge mixture)2) Fan-assisted circulation 3 150-160 0:25-0:50 Type of baking Ovenfunction Shelf position Temperature °C Time Hours mins. Fruit flans made with short pastry Conventional 3 170-190 0:40-1:20 Yeast cakes with delicate toppings (e.g.quark, cream, vanilla cream) Conventional 3 160-180 0:40-1:20 Pizza (with a lot of topping) 2 Pizza (thin crust) Conventional Conventional 1 1 190-2101) 230-2501) 0:30-1:00 0:10-0:25 Unleavened bread Conventional 1 250-270 0:08-0:15 Tarts (CH) Conventional 1 200-220 0:35-0:50 Biscuits Short pastry biscuits3) Fan-assisted circulation 3 150-160 0:06-0:20 Viennese whirls3) Fan-assisted circulation 3 140-150 0:10-0:40 Biscuits made with sponge mixture3) Fan-assisted circulation 3 150-160 0:15-0:20 Pastries made with egg white, meringues Fan-assisted circulation 3 80-100 2:00-2:30 Macaroons Fan-assisted circulation 3 100-120 0:30-0:60 Biscuits made with yeast dough Fan-assisted circulation 3 150-160 0:20-0:40 Puff pastries Fan-assisted circulation 3 170-1801) 0:20-0:30 Rolls Fan-assisted circulation 3 170-1901) 0:20-0:35 Small cakes (20per tray) Conventional 3 170-1901) 0:20-0:30 1) Pre-heat the oven 2) Use the all-purpose tray or roasting tray 3) Baking on 2 levels possible Baking on more than one oven level Fan-assisted Fan circulation cooking Time Type of baking Shelf positions from bottom Tempera- Hours: Mins. 2 levels 3 levels ture in °C Cakes/pastries/breads on baking trays Cream puffs/Eclairs 1/ 4 --160- 1801)) 0:35-0:60 Dry streusel cake 1/ 3 --140- 160 0:30-0:60 Biscuits/small cakes/pastries/rolls Short pastry biscuits 1/ 3 1/ 3 / 5 150-160 0:15-0:35 Viennese whirls 1/ 3 1/ 3 / 5 140-150 0:20-0:60 Biscuits made with sponge mixture 1/ 3 --160- 170 0:25-0:40 Biscuits made with egg white, meringues 1/ 3 --80- 100 2:10-2:50 Macaroons 1/ 3 --100- 120 0:40-1:20 Biscuits made with yeast dough 1/ 3 --160- 170 0:30-0:60 Puff pastries 1/ 3 --170- 1801) 0:30-0:50 Rolls 1/ 4 --180- 1901) 0:30-0:55 Small cakes (20per tray) 1/ 4 --140- 1601) 0:25-0:35 1) Pre-heat the oven Tip...

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