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General Information
• Always count the shelf positions from the bottom
upwards.
• Insert baking trays with the sloped edge to the
front!
• Always place cake tins in the middle of the shelf.
• Using hot air ¥ or conventional ¡ you can also
bake with two cake tins simultaneously by placing
them side by side on the shelf. There is no signifi-
cant increase in baking time.
3 When frozen foods are used the trays inserted
may distort during cooking. 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 dis-
tortion will disappear again.
Notes on the baking tables
In the tables you will find information on tempera-
tures, cooking times and shelf positions for a selec-
tion of dishes.
• The temperatures and cooking times are for guid-
ance only since these are dependent on the mix-
ture, quantity and cake tin used.
• When using for the first time we recommend set-
ting the lower temperature and only select a higher
temperature if necessary, e.g., if increased brown-
ing is required or the cooking time is too long.
• If you cannot find specific information for one of
your own recipes, use information given in a similar
recipe for guidance.
• When cakes are baked on trays or in tins on more
than one oven position at once the baking time
may be increased by 10-15 minutes.
• Items that might drip (e.g., pizzas, fruit flans)
should only be prepared on one level.
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 tem-
perature setting. Differences in the degree of
browning will balance out during baking.
2 For longer cooking times switch off the oven
approx. 10 minutes before the end of the
cooking time to make use of the residual heat.
Unless otherwise stated, the information in the
tables assumes starting with a cold oven.