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OPERATING INSTRUCTIONS
28
Notes on the Baking Tables
In the tables you will find information on temperatures, cooking times
and shelf positions for a selection of dishes.
• Ranges are often given for the temperatures and cooking times since
these are dependent on the mixture, quantity and baking tin used.
• When baking several cakes on baking sheets or in cake tins, the cook-
ing time can be 10-15 minutes longer.
• Moist cakes and pastries (e. g. pizza, fruit cakes, etc.) should only be
baked on one shelf.
• When using for the first time, we recommend setting the lower tem-
perature, and only if necessary, e. g. if increased browning is required
or the cooking time is too long, selecting a higher temperature.
• If you cannot find specific information for one of your own recipes,
use information on a similar recipe for guidance.
• Variations in the height of the item to be baked can lead to different
degrees of browning at the start of baking. In this case, please do
not change the temperature setting. Variations in the amount of
browning will even themselves out during baking.
Quantities for a 61-cm baking tin for the 90-cm oven.
Sponge cake mixture:
350 g fat, 270 g sugar, 1 vanilla sugar, 6 eggs,
670 g flour, 6 level teaspoons baking powder
Dough:
670 g flour, 50 g yeast, 1 teaspoon sugar, 250 ml milk,
100 g sugar, 2 eggs, 1 vanilla sugar, 100 g margarine