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manual abstract
• 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 bak ing tin. • We recommend using the lower temperature the first time and then if neces sary, 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, baking time may be extended by 1015 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 setting. Different rates of browning even out as baking progresses. • Your new oven may bake or roast differently to your previous appliance. 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. 2828 Uses, Tables and Tips Baking table Baking on one oven level Type of baking Oven function Oven level Temperature °C Time Hr: Mins. Baking in tins Ring cake or brioche Fan cooking 1 150160 0:501:10 Madeira cake/fruit cakes Fan cooking 1 140160 1:101:30 Sponge cake Fan cooking 1 140 0:250:40 Sponge cake Conventional 1 160 0:250:40 Flan base short pastry Fan cooking 3 1701801) 0:100:25 Flan base sponge mixture Fan cooking 3 150170 0:200:25 Apple pie Conventional 1 170190 0:501:00 Apple pie (2tins O20cm, Fan cooking 1 160 1:101:30 diagonally off set) Apple pie (2tins O20cm, Conventional 1 180 1:101:30 diagonally off set) Savoury flan (e. g, quiche Fan cooking 1 160180 0:301:10 lorraine) Cheesecake Conventional 1 170190 1:001:30 Cakes/pastries/breads on baking trays Plaited bread/bread crown Conventional 3 170190 0:300:40 Christmas stollen Conventional 3 1601801) 0:401:00 Bread (rye bread) Conventional 1 first of all 2301) 0:25 then 160180 0:301:00 Cream puffs/eclairs Conventional 3 1601701) 0:150:30 Swiss roll Conventional 3 1802001) 0:100:20 Cake with crumble topping Fan cooking 3 150160 0:200:40 (dry) Buttered almond cake/sugar Conventional 3 1902101) 0:150:30 cakes Fruit flans Fan cooking 3 150 0:350:50 (made with yeast dough/ sponge mixture)2) Fruit flans Conventional 3 170 0:350:50 (made with yeast dough/ sponge mixture)2) Fruit flans made with short Fan cooking 3 160170 0:401:20 pastry Uses, Tables and Tips 29 Type of baking Oven function Oven level Temperature °C Time Hr: Mins. Yeast cakes with delicate toppings (e. g, quark, cream, custard) Pizza (with a lot of top ping)2) Pizza (thin crust) Conventional Fan cooking Fan cooking 3 1 1 1601801) 1802001) 2002201) 0:401:20 0:301:00 0:100:25 Unleavened bread Fan cooking 1 200220 0:080:15 Tarts (CH) Fan cooking 1 180200 0:350:50 Biscuits Short pastry biscuits Fan cooking 3 150160 0:060:20 Viennese whirls Viennese whirls Fan cooking Conventional 3 3 140 1601) 0:200:30 0:200:30 Biscuits made with sponge mixture Fan cooking 3 150160 0:150:20 Pastries made with egg white, meringues Fan cooking 3 80100 2:002:30 Macaroons Fan cooking 3 100120 0:300:60 Biscuits made with yeast dough Puff pastries Rolls Rolls Fan cooking Fan cooking Fan cooking Conventional 3 3 3 3 150160 1701801) 1601) 1801) 0:200:40 0:200:30 0:200:35 0:200:35 Small cakes (20per tray) Small cakes (20per tray) Fan cooking Conventional 3 3 1401) 1701) 0:200:30 0:200:30 1) Preheat the oven 2) Use the drip tray or roasting tray 3030 Uses, Tables and Tips Baking on more than one oven level Type of baking Fan cooking Fan cooking Time Hours: Mins. Shelf positions from bottom Temperature in °C2 levels 3 levels Cakes/pastries/breads on baking trays Cream puffs/Eclairs 1/4 1601801)) 0:350:60 Dry streusel cake 1/3 140160 0:300:60 Biscuits/small cakes/pastries/rolls Short pastry biscuits 1/3 1/ 3/ 5 150160 0:150:35 Viennese whirls 1/3 1/ 3/ 5 140 0:200:60 Biscuits made with sponge mixture 1/3 160170 0:250:40 Biscuits made with egg white, meringues 1/3 80100 2:102:50 Macaroons 1/3 100120 0:401:20 Biscuits made with yeast dough 1/3 160170 0:300:60 Puff pastries 1/3 1701801) 0:300:50 Rolls 1/4 160 0:300:55 Small cakes (20per tray) 1/4 1401) 0:250:40 1) Preheat the oven Uses, Tables and Tips 31 Tips on Baking Baking results Possible cause Remedy The cake is not browned Wrong oven level Place cake lower enough underneath The cake sinks (becomes soggy, lumpy, streaky) Oven temperature too high Use a slightly lower setting Baking time too short Set a longer baking time Baking times cannot be re duced by setting higher tem peratures Too much liquid in the mixture Use less liquid. Pay attention to mixing times, especially if using mix...