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Operating Instructions
22
General information
• Please note that the shelf positions are counted from top to bottom.
• Always place cakes in cake tins in the middle of the shelf.
Notes on the Baking Tables
In the tables you will find information on temperatures, cooking times
and shelf positions for a selection of recipes.
• Ranges are given for the temperature and cooking time since these
are dependent on the mixture, quantity and cake tin used.
• When baking several cakes on baking sheets or in cake tins, the cook-
ing time can be 10-15 minutes longer.
• Moist items (e.g. pizzas & baking, fruit cakes, etc.) should be cooked
on a maximum of two levels.
• When using for the first time, we recommend setting the lower tem-
perature. If increased browning is required or the cooking time is too
long, select a higher temperature.
• If you cannot find any specific information for one of your own reci-
pes, 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 brown-
ing will even themselves out during baking.
2
Switch off the oven 10-15 minutes before the end of the cooking time
to make use of the residual heat.
Unless otherwise stated the information in the tables applies to a cold
oven.