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Baking
General instructions
• Your new oven may bake or roast differently to the appliance you had before. Adapt your
usual settings (temperature, cooking times) and shelf positions to the values in the ta-
bles.
• With longer baking times, the oven can be switched off about 10 minutes before the end
of baking time, to use the residual heat.
When you use frozen food, the trays in the oven can twist during baking. When the
trays get cold again, the distortion will be gone.
How to use the Baking Tables
• We recommend to use the lower temperature the first time.
• If you cannot find the settings for a special recipe, look for the one that is almost the
same.
• Baking time can be extended by 10-15 minutes, if you bake cakes on more than one lev-
el.
• Cakes and pastries at different heights do not always brown equally at first. If this oc-
curs, do not change the temperature setting. The differences equalize during the baking
procedure.
Baking on one level:
Baking in tins
Type of baking Oven function Shelf position Temperature °F Time in min.
Ring cake or brio-
che
True Fan Cooking 1 300 - 320 50 - 70
Madeira cake/
fruit cakes
True Fan Cooking 1 280 - 320 70 - 90
Sponge cake True Fan Cooking 2 280 - 300 35 - 50
Sponge cake Conventional
Cooking
2 320 35 - 50
Flan base - short
pastry
True Fan Cooking 2
340 - 360
1)
10 - 25
Flan base -
sponge mixture
True Fan Cooking 2 300 - 340 20 - 25
Apple pie (2tins
Ø20cm, diagonal-
ly off set)
True Fan Cooking 2 320 60 - 90
Apple pie (2tins
Ø20cm, diagonal-
ly off set)
Conventional
Cooking
1 360 70 - 90
Cheesecake Conventional
Cooking
1 340 - 380 60 - 90
1) Pre-heat the oven
Helpful hints and tips 11