• We recommend using the lower temperature the first time and then, if necessary,
e. g. if a more intense browning is required or baking time is too long, select a
higher temperature.
• If you cannot find the settings for a particular recipe of your own, look for the
one that is most similar.
• If baking cakes on baking trays or in tins on more than one level, baking time
can be extended by 10-15 minutes.
• Moist bakery items (e. g. 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. If this
is the case, adjust your normal settings (temperature, cooking times) and oven
levels to the recommendations in the following tables.
With longer baking times, you can switch the oven 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.
Baking Table
Baking on one oven level
Type of baking Ventitherm ® Fan Operated Cooking
Oven level Temperature °C Time Hrs.: Mins.
Baking in tins
Ring cake or brioche 1160-170 0:50-1:10
Madeira cake/Fruit cakes 1150-170 1:10-1:30
Sponge cake 1160-180 0:25-0:40
Flan base - shortcrust pastry 2170-190 0:10-0:25
Flan base - sponge mixture 2150-170 0:20-0:25
Apple tart (covered) 1160-180 0:50-1:00
Apple pie (2 tins Ø 20cm, diagonally off set) 1180-190 1:05-1:20
Savoury flan (e. g. quiche lorraine) 2170-190 0:30-1:10
Cheesecake 1160-180 1:00-1:30
Cakes/pastries/breads on baking trays
28 Usage, Tables and Tips