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.
•Using fan oven or conventional you can also bake with two cake tins si- multaneously by placing them side by side on the shelf. There is no signif- icant increase in baking time.
3 When frozen foods are used the trays inserted may distort during cooking. This is due to the large difference in temperature between the freezing tem- perature and the temperature in the oven. Once the trays have cooled the distortion will disappear again.
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.
•When using for the first time we recommend setting the lower temperature and only select a higher temperature if necessary, e.g., if increased browning is required or the cooking time is too long.
•If you cannot find specific information for one of your own recipes, use in- formation given in a similar recipe for guidance.
•When cakes are baked on trays or in tins on more than one oven position 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 de- grees 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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