Filter
Top Products
Operating Instructions
26
Baking at several shelf positions
Tips on Baking
Type of Cake or Pastry
Fan Cooking U
Time
Hr.: Min.
Shelf Position from the Top
Tempera-
ture ºC
2 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
Biscuits
Shortcrust Biscuits 2. and 5. 1. 3. and 5. 150-160 0:15-0:35
Small Piped Biscuits 2. and 5. 1. 3. and 5. 140-150 0:20-0:60
Sponge Fingers 2. and 5. 1. 3. and 5. 160-170 0:25-0:40
Meringues 2. and 5. - 80-100 2:10-2:50
Macaroons 2. and 5. 1. 3. and 5. 100-120 0:40-1:20
Small Pastries with Yeast 2. and 5. - 160-170 0:30-0:60
Small Pastries made from
Puff Pastry
2. and 5. -
170-180
1
0:30-0:50
Bread Rolls 2. and 5. -
180-190
1
0:30-0:55
Tip
This is how to tell if your cake
is cooked through
Push a wooden skewer into the highest point of the
cake. When no more cake mixture sticks to the wood,
you can switch off the oven and utilise the residual
heat.
The cake collapses (is sticky,
not properly cooked through,
water marks)
Check your recipe. Next time use less liquid. Observe
mixing times, particularly when using kitchen appli-
ances.
The cake is too light
Next time select a dark cake tin or place the cake one
level lower.
Cake with moist topping/
cake is not cooked through,
is unevenly browned
Next time bake at a lower temperature and increase
the cooking time.