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It is best to use dark-coloured metal baking tins.
When using the microwave, use baking containers
made of glass, ceramic, or plastic. These must be
heat-resistant up to 250 ºC. Cakes will not brown so
well if you use these types of baking containers.
Hot air Q
Top/bottom heating t
Cake
Ovenware Level Microwave
setting in
watts
Cooking
time in
minutes
Type of
heating
TemperaĆ
ture in ºC
Nut cake Springform cake tin 1 90 watts 35Ć45 Q 170Ć180
Fruit or cheese cake
with short pastry*
Springform cake tin 1 360 watts 30Ć40 t 170Ć180
Fruit cake, fine sponge
mixture
Ring mould or
Springform cake tin
1 90 watts 30Ć40 Q 160Ć180
Sponge cake, simple RingĆshaped cake/
Vienna ring tin
1 90 watts 30Ć40 Q 160Ć180
* Allow cakes to cool in the oven for approximately 20 minutes.
Top/bottom heating t
Intensive heat W
Hot air Q
3D hot air T
Cake
Ovenware Level Type of
heating
Temperature
in °C
Cooking time
in minutes
Sponge cake, delicate
(e.g. pound cake)*
RingĆshaped/
Vienna ring cake tin
1 t 150Ć170 60Ć80
Cake base made from shortcrust
pastry
Springform cake tin 1 W 170Ć190 30Ć40
Cake base made from sponge
mixture
Fruit base cake tin 2 Q 160Ć180 25Ć35
Sponge flan
(hot water sponge cake)
Springform cake tin 1 t 170Ć180 30Ć40
Cake with dry topping (sponge) Universal pan 2 t 170Ć180 25Ć35
Cake with dry topping (sponge) Universal pan
Enamel baking tray***
1
3
T 150Ć170 40Ć50
Baking tins