User Manual

en Tested for you in our cooking studio
30
The setting values apply to dishes placed into a cold
cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, you can reduce the indicated baking times by
several minutes.
Preheating is necessary for selected dishes, and this is
indicated in the table.
If you wish to follow one of your own recipes when
baking, you should use a similar baked item in the table
as a reference. You can find additional information in
the tips on cakes and small baked items attached to the
settings table.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
■ < 4D hot air
■ % Top/bottom heating
■ $ Pizza setting
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Cakes in tins
Sponge cake, simple Ring tin/cake tin 2 % 150-170 50-70
Sponge cake, simple, 2 levels Ring tin/cake tin 3+1 < 140-160 50-70
Sponge cake, delicate Ring tin/cake tin 2 % 150-170 60-80
Fruit flan made from sponge mixture, delicate "Gugelhupf" ring cake tin 2 % 160-180 40-60
Sponge flan base Flan base tin 3 % 160-180 20-30
Fruit tart or cheesecake with shortcrust pastry
base
Springform cake tin, diameter 26 cm 2 % 170-190 60-80
Swiss flan Pizza tray 3 % 220-240 35-45
Tart Tart tin, tinplate 3 $ 190-210 30-45
Bundt yeast cake "Gugelhupf" ring cake tin 2 % 150-170 50-70
Yeast cake Springform cake tin, diameter 28 cm 2 % 160-170 20-30
Sponge base, 2 eggs Flan base tin 3 % 150-170* 20-30
Sponge flan, 3 eggs Springform cake tin, diameter 26 cm 2 < 160-170* 25-35
Sponge flan, 6 eggs Springform cake tin, diameter 28 cm 2 < 150-170* 30-50
Cakes on baking trays
Sponge cake with topping Baking tray 3 % 160-180 20-40
Sponge cake, 2 levels Baking tray + universal pan 1+3 < 140-160 30-50
Shortcrust tart with dry topping Baking tray 3 < 170-190 20-30
Shortcrust tart with dry topping, 2 levels Baking tray + universal pan 1+3 < 160-170 35-45
Shortcrust tart with moist topping Universal pan 3 % 160-180 55-65
Swiss flan Universal pan 3 % 200-210 40-50
Yeast cake with dry topping Universal pan 3 % 160-180 15-20
Yeast cake with dry topping, 2 levels Baking tray + universal pan 1+3 < 150-170 20-30
Yeast cake with moist topping Universal pan 3 % 180-200 30-40
Yeast cake with moist topping, 2 levels Baking tray + universal pan 1+3 < 150-170 45-60
Plaited loaf, savarin Baking tray 2 % 160-170 25-35
Swiss roll Baking tray 3 < 180-200* 8-15
Stollen with 500 g flour Baking tray 2 % 150-170 45-60
Strudel, sweet Universal pan 2 % 190-210 55-65
Strudel, frozen Universal pan 3 < 200-220 35-45
Small baked items
Small cakes Baking tray 3 % 150* 25-35
Small cakes Baking tray 3 < 150* 25-35
Small cakes, 2 levels Baking tray + universal pan 1+3 < 150* 30-40
Small cakes, 3 levels Baking trays + universal pan 5+3+1 < 140* 35-55
* Preheat