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Tested for you in our cooking studio.
Here you will find a selection of dishes and the ideal settings for
them. We will show you which type of heating and which
temperature are best suited for your dish. You can find
information about suitable accessories and the height at which
they should be inserted. There are also tips about ovenware
and preparation methods.
Notes
The values in the table always apply to food placed in the
■
cooking compartment when it is cold and empty.
Only preheat the appliance if the table specifies that you
should do so.
The times specified in the tables are guidelines only. They will
■
depend on the quality and composition of the food.
Use the accessories provided. Additional accessories may
■
be obtained as optional accessories from specialist retailers
or from the after-sales service.
Before using the oven, remove any unnecessary accessories
and ovenware from the cooking compartment.
Always use an oven cloth or oven gloves when taking
■
accessories or cookware out of the cooking compartment.
Type of baked item
Sponge cake
Filled sponge cake, 2 pieces (Victoria
sandwich cake)
Bread
Baking tips
You wish to bake according to your own
recipe.
How to establish whether sponge cake
is baked through.
The cake collapses.
The cake has risen high in the middle
and less around the edges.
The cake is too dark on the top.
The cake is too dry.
The bread or cake (e.g. cheesecake)
looks good but is sticky on the inside
(soggy with wet streaks).
The pastries are not evenly browned.
24
Shelf position
Operating mode
(
3
-
2
-
3
-
Use similar items in the baking tables as a guide.
Approx. 10 minutes before the end of the baking time stated in the recipe, insert a cock-
tail stick into the cake at its deepest point. If no cake mixture sticks to the wood, the cake
is ready.
Use less fluid next time or set the oven temperature 10 degrees lower. Note the stirring
times indicated in the recipe.
Do not grease the sides of the springform cake tin. After baking, carefully loosen the
cake using a knife.
Place it lower in the oven, select a lower temperature and bake the cake for a little
longer.
When it is done, make small holes in the cake using a cocktail stick. Then drizzle fruit
juice or an alcoholic drink over it. Next time, set the temperature 10 degrees higher and
reduce the baking time.
Next time, use less liquid and bake at a lower temperature for slightly longer. For cakes
with a moist topping, bake the base first. Sprinkle it with almonds or bread crumbs and
then place the topping on top. Take care to follow recipes and baking times.
Select a slightly lower temperature to ensure that the cake is baked more evenly. Excess
greaseproof paper can affect the air circulation. Always cut the greaseproof paper to suit
the size of the baking tray.
Boiling and frying
Cookware
For dishes which require a lot of liquid, use deep-sided pots
■
so that they do not boil over.
The pan base must be clean, dry and flat.
■
Preparation
Heating (depending on
quantity)
Bringing to the boil
Simmering (high or low,
depending on require-
ment)
Searing
Longer frying
* depending on the model
Baking
Baking tins
Use light-coloured baking tins and trays wherever possible.
■
Always place the baking tins on the middle of the baking and
■
roasting wire rack.
Note on tables
The temperature and baking time depend on the amount and
■
composition of the mixture.
A lower temperature produces more even browning.
■
Cakes and pastries
Temperature in °C
[
170
170
200
Power level,
Power level,
gas
electrics*
–
1-2
•
6
–
2
•
6
•
–
4
-
Preheating
Cooking time
time in minutes
in minutes
10
50
10
60
15
30
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