User manual

20
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 the pastry, mixture or dough and the
number 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 higher temperature.
• If you cannot find the settings for a particular recipe, look for the
one that is most similar.
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.
Baking table
Type of baking
Oven
level
Temperature
ºC
Time
Baking in tins
Ring cake or brioche 1 160-180 0:50-1:10
Madeira cake, fruit cakes 1 150-170 1:10-1:30
Sponge flan 2 160-180 0:25-0:40
Flan base - short pastry 3 190-210
1)
0:10-0:25
Flan base - sponge mixture 3 170-190 0:20-0:25
Apple tart (covered) 1 170-190 0:50-1:00
Apple pie
(2tins Ø20cm, placed diagonally to
one another)
1 180-200 0:20-0:30
Savoury flan (e. g., quiche lorraine) 1 180-200 0:30-1:10
Cheesecake 1 160-180 1:00-1:30