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General Instructions
• Insert the tray with the bevel at the front.
• With Conventional or Fan cooking you can also bake with two
tins next to one another on the oven shelf at the same time. This does
not significantly increase baking time.
3 When frozen foods are used the trays inserted may distort during cook-
ing. This is due to the large difference in temperature between the
freezing temperature and the temperature in the oven. Once the trays
have cooled the distortion will disappear again.
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 pastry, dough or mixture, the amount
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.
• If baking cakes on baking trays or in tins on more than one level, bak-
ing time may be extended by 10-15 minutes.
• Moist recipes (for example, pizzas, fruit flans, etc.) are baked on one
level.
• Cakes and pastries at different heights may brown at an uneven rate
at first. If this occurs, please do not change the temperature set-
ting. Different rates of browning even out as baking progresses.
• Your new oven may bake or roast differently to your previous appli-
ance. So adapt your normal settings (temperature, cooking times) and
oven shelf levels to the recommendations in the following tables.
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.