3 General information
•Always count the shelf positions from the bottom upwards.
•Insert baking trays with the sloped edge to the front!
•Always place cake tins in the middle of the shelf.
•With pizza & baking S or conventional O you can also bake two items simultaneously by placing the tins next to one another on the shelf. There is no significant increase in baking time.
| Notes on the baking tables |
| In the tables you will find information on temperatures, cooking times |
| and shelf positions for a selection of dishes. |
| • The temperatures and cooking times are for guidance only since these |
| are dependent on the mixture, quantity and cake tin used. |
| • We recommend that you use the lower temperature initially and only |
| select a higher temperature if necessary, e.g., if more browning is re- |
| quired or the cooking time is too long. |
| • If you cannot find specific information for one of your own recipes, |
| use information given in a similar recipe for guidance. |
| • When cakes are baked on trays or in tins on more than one oven po- |
| sition at once the baking time may be increased by |
| • Items that might drip (e.g., pizzas, fruit flans) should only be prepared |
| on one level. |
| • 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. Differences in the degree of |
| browning will balance out during baking. |
2 | For longer cooking times switch off the oven approx. 10 minutes before |
| the end of the cooking time to make use of the residual heat. |
Unless otherwise stated, the information in the tables assumes starting with a cold oven.
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