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15 Cakes on trays Accessories Level Type of Temperature Cooking time heating in °C in minutes Sponge with dry topping Baking tray 2 % 170-190 20-30 Universal pan + baking 3+ 1 : 150-170 35-45 tray Sponge with moist topping ( fruit) Universal pan 2 % 180-200 25-35 Universal pan + baking 3+ 1 : 140-160 40-50 tray Yeast dough with dry topping Baking tray 3 % 170-190 25-35 Universal pan + baking 3+ 1 : 150-170 35-45 tray Yeast dough with moist topping ( fruit) Universal pan 3 % 160-180 40-50 Universal pan + baking 3+ 1 : 150-170 50-60 tray Shortcrust pastry with dry topping Baking tray 2 % 170-190 20-30 Shortcrust pastry with moist topping Universal pan 2 % 170-190 60-70 (fruit) Swiss flan Universal pan 1 % 210-230 40-50 Swiss roll (preheat) Baking tray 2 % 170-190 15-20 Plaited loaf with 500 g flour Baking tray 2 % 170-190 25-35 Stollen with 500 g flour Baking tray 3 % 160-180 60-70 Stollen with 1 kg flour Baking tray 3 % 140-160 90-100 Strudel, sweet Universal pan 2 % 190-210 55-65 Pizza Baking tray 2 % 210-230 25-35 Universal pan + baking 3+ 1 : 180-200 40-50 tray Tarte flambee (preheat) Universal pan 2 % 250-270 10-15 Borek Universal pan 2 % 180-200 40-50 Small baked items Accessories Level Type of Temperature Cooking time heating in °C in minutes Biscuits Baking tray 3 : 140-160 15-25 Universal pan + baking tray 3+ 1 : 130-150 25-35 2 baking trays + universal pan 5+3+ 1 : 130-150 30-40 Viennese whirls (preheat) Baking tray 3 % 140-150 30-40 Baking tray 3 : 140-150 30-40 Universal pan + baking tray 3+ 1 : 140-150 30-45 2 baking trays + universal pan 5+3+ 1 : 130-140 40-55 Macaroons Baking tray 2 % 100-120 30-40 Universal pan + baking tray 3+ 1 : 100-120 35-45 2 baking trays + universal pan 5+3+ 1 : 100-120 40-50 Meringue Baking tray 3 : 80-100 100-150 Muffins Wire rack with muffin tray 2 % 170-190 20-25 2 wire racks with muffin trays 3+ 1 : 160-180 25-35 Choux pastry Baking tray 2 % 210-230 30-40 Puff pastry Baking tray 3 : 180-200 20-30 Universal pan + baking tray 3+ 1 : 180-200 25-35 2 baking trays + universal pan 5+3+ 1 : 170-190 35-45 Leavened cake Baking tray 2 % 180-200 20-30 Universal pan + baking tray 3+ 1 : 160-180 25-35 Bread and rolls Never pour water into the hot oven. When baking bread, preheat the oven, unless instructions state otherwise. Bread and rolls Accessories Level Type of Temperature Cooking time heating in ° C in minutes Yeast bread with 1.2 kg flour Universal pan 2 % 270 5 200 30-40 Sourdough bread with 1.2 kg Universal pan 2 % 270 8 flour 200 35-45 Flatbread Universal pan 2 % 270 10-15 Bread rolls (do not preheat) Baking tray 3 % 200-220 20-30 Rolls made with sweet yeast Baking tray 3 % 180-200 15-20 dough Universal pan + baking tray 3+ 1 : 160-180 20-30 Baking tips You wish to bake according to your own Use similar items in the baking tables as a guide. recipe. How to establish whether sponge cake Approximately 10 minutes before the end of the baking time specified in the recipe, stick is baked through. a cocktail stick into the cake at the highest point. If the cocktail stick comes out clean, the cake is ready. The cake collapses. Use less fluid next time or set the oven temperature 10 degrees lower. Observe the specified mixing times in the recipe. The cake has risen in the middle but is Do not grease the sides of the springform cake tin. After baking, loosen the cake care- lower around the edge. fully with a knife. The cake goes too dark on top. Place it lower in the oven, select a lower temperature and bake the cake for a little longer. The cake is too dry. When it is done, make small holes in the cake using a cocktail stick. Then drizzle fruit juice or an alcoholic beverage over it. Next time, select a temperature 10 degrees higher and reduce the baking time. The bread or cake (e. g. cheesecake) Use slightly less fluid next time and bake for slightly longer at a lower temperature. For looks good, but is soggy on the inside cakes with a moist topping, bake the base first. Sprinkle it with almonds or bread crumbs (sticky, streaked with water) . and then place the topping on top. Please follow the recipe and baking times. The cake is unevenly browned. Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake delicate pastries on one level using % Top/bottom heating. Protruding greaseproof paper can affect the air circulation. For this reason, always cut greaseproof paper to fit the baking tray. The bottom of a fruit cake is too light. Place the cake one level lower the next time. The fruit juice overflows. Next time, use the deeper universal pan, if you have one. Small baked items made out of yeast There should be a gap of approx. 2 cm around each item. This gives enough space for dough stick to one another when bak- the baked items to expand well and turn brown on all sides. ing. You were baking on several levels. The Always use : 3D hot air to bake on more than one level. Baking trays that are placed in items on the top baking tray are darker the o...