Tables and tips
Notes
‒The specified values are for your orientation. The temperature and duration depend on the quality and condition of foods.
‒Always preheat the oven. This ensures you achieve the best cooking results.
The specified cooking times apply to a preheated appliance.
Baking table
▯We advise you to use dark, metal bake pans because they absorb heat better.
▯To find out when your cake is ready, pierce it at the highest point with the small wooden stick at the end of the baking time. The cake is finished if dough no longer sticks to the stick.
▯Baked items using yeast come out best when using the convection mode.
‒Pay attention to only opening the door of the preheated oven briefly and to filling the appliance swiftly.
‒Temperature ranges are specified in the tables. We recommend that you begin for the first time with the lowest temperature. If required, set it higher the next time. A lower temperature produces more even browning.
‒The recommended mode is printed in bold.
▯Raising dough (proofing):
‒Set the dough proofing mode. The basic temperature setting is 100° F (38°C).
‒Set 100 - 104° F
‒You can enter 104 - 113° F
Baked items | Shelf level |
| with 4 levels |
| (with 5 levels) |
Convection | Economy | Convection + |
Temperature | Temperature | bottom heat |
in °F (°C) | in °F (°C) | Temperature |
|
| in °F (°C) |
Top + | Baking |
bottom | time |
heat | in min. |
Temperature |
|
in °F (°C) |
|
Swiss roll | 2 | (3) |
|
|
| 410 | (210) | 7 - 9 | |
Cake base | 2 | (3) |
|
|
| 330 | - 345 | 30 | - 35 |
|
|
|
|
|
| (165 - 175) |
|
| |
|
|
|
|
|
|
|
|
|
|
Fruit cake on a yeast batter | 2 | (3) | 330 (165) |
|
| 330 | - 345 | 40 | - 45 |
|
|
|
|
|
| (165 - 175) |
|
| |
|
|
|
|
|
|
|
|
|
|
Fruit cake on a shortcake base | 2 | (3) | 330 (165) | 330 (165) | 330 (165) | 330 | - 345 | 40 | - 45 |
|
|
|
|
|
| (165 - 175) |
|
| |
|
|
|
|
|
|
|
|
| |
Small puff pastry items | 2 | / 1+3* | 355 (180) | 355 (180) |
| 375 | (190) | 15 - 20 | |
| (3 / 2+4*) |
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
|
|
|
Cheesecake (high) | 2 | (3) | 330 (165) | 330 (165) | 330 (165) | 330 | - 340 | 90 | - 100 |
|
|
|
|
|
| (165 - 170) |
|
| |
|
|
|
|
|
|
|
|
|
|
2 | (3) | 330 (165) | 330 (165) | 330 (165) | 330 | - 345 | 45 | - 50 | |
|
|
|
|
|
| (165 - 175) |
|
| |
|
|
|
|
|
|
|
|
|
|
Sponge cake (round) | 2 | (3) | 320 - 340 | 320 - 345 |
| 340 | - 345 | 50 | - 60 |
|
|
| (160 - 170) | (160 - 175) |
| (170 - 175) |
|
| |
|
|
|
|
|
|
|
|
|
|
Cakes | 2 | (3) | 320 - 340 | 320 - 345 |
| 340 | - 345 | 50 | - 60 |
|
|
| (160 - 170) | (160 - 175) |
| (170 - 175) |
|
| |
|
|
|
|
|
|
|
|
|
|
Yeast cake (high) | 1 | (2) | 320 - 345 |
|
| 330 | - 345 | 40 | - 50 |
|
|
| (160 - 175) |
|
| (165 - 175) |
|
| |
* In the Economy and convection operating modes, you can bake on several levels at the same time.
**
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