User manual

Baking tins
• For best Conventional Cooking results, use tins made from dark metal and coated.
• For Fan Cooking you can also use light metal tins.
General instructions
• Insert the tray with the bevel at the front
• With Conventional Cooking or Fan Cooking you can also bake with two cake tins next
to one another on the oven shelf at the same time. This does not significantly increase
the baking time.
If using frozen food, the inserted trays can warp during the cooking process. This is due to
the large temperature difference between the frozen food and the oven temperature. After
the trays have cooled, the deformation disappears.
Notes on the baking charts
• The following charts give the required temperature settings, cooking times and oven
levels for a selection of typical dishes.
• Temperatures and baking times are for guidance only, as these will depend on the con-
sistency of the mixture, the quantity and the type of baking tin.
• We recommend setting the oven to a lower temperature for the first time and only
setting a higher temperature when required, e.g. If the baking is taking too long, choose
a higher temperature setting.
• If you cannot find the settings for a particular recipe of your own, look for a similar one.
• If baking cakes on baking trays or in tins on more than one level, baking time can be
extended by 10-15 minutes.
• Pizzas, fruit flans, etc.) are baked on one level.
•
Cakes and pastries at different heights may brown at an uneven rate at first. You should
not change the temperature setting if this occurs . Different rates of browning even
out as baking progresses.
Unless otherwise stated, the values given in the tables assume that cooking is started with
the oven cold.
Baking charts
Baking in tins
Type of baking Oven function Level Temperature
(°C)
Time (h:min)
Ring cake or brioche Fan Cooking 1 150 - 160 0:50 - 1:10
Madeira cake/Fruit cakes Fan Cooking 1 140 - 160 1:10 - 1:30
Sponge cake Fan Cooking 1 140 1:10 - 1:30
Tips, charts and information
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