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The temperature and baking times in the tables are guidelines only. They depend on the recipes, quality and quantity of the ingredients used. Helpful hints and tips 11 Baking General instructions • Your new oven may bake or roast differently to the appliance you had before. Adapt your usual settings (temperature, cooking times) and shelf positions to the values in the tables. • With longer baking times, the oven can be switched off about 10 minutes before the end of baking time, to use the residual heat. When you use frozen food, the trays in the oven can twist during baking. When the trays get cold again, the distortion will be gone. How to use the Baking Tables • We recommend to use the lower temperature the first time. • If you cannot find the settings for a special recipe, look for the one that is almost the same. • Baking time can be extended by 10-15 minutes, if you bake cakes on more than one level. • Cakes and pastries at different heights do not always brown equally at first. If this occurs, do not change the temperature setting. The differences equalize during the baking procedure. Baking on one level: Baking in tins Type of baking Oven function Shelf position Temperature °F Time in min. Ring cake or brio-True Fan Cooking 1 300 -320 50 -70 che Madeira cake/ True Fan Cooking 1 280 -320 70 -90 fruit cakes Sponge cake True Fan Cooking 2 280 -300 35 -50 Sponge cake Conventional 2 320 35 -50 Cooking Flan base - short True Fan Cooking 2 340 - 360 1) 10 -25 pastry Flan base True Fan Cooking 2 300 -340 20 -25 sponge mixture Apple pie (2tins True Fan Cooking 2 320 60 -90 O20cm, diagonally off set) Apple pie (2tins Conventional 1 360 70 -90 O20cm, diagonal-Cooking ly off set) Cheesecake Conventional 1 340 -380 60 -90 Cooking 1) Pre-heat the oven 12 12 Helpful hints and tips Cakes/pastries/breads on baking trays Type of baking Oven function Shelf position Temperature °F Time in min. Plaited bread/ Conventional 3 340 -380 30-40 bread crown Cooking Christmas stollen Conventional 2 50-70 320 - 360 1) Cooking Bread (rye bread): 1. First part of baking proc1. 4501) 1. 20 Conventional 1 ess. Cooking 2. 30-60 2. 320 -360 2. Second part of baking process. Cream puffs/ eclairs Swiss roll Cake with crumble topping (dry) Buttered almond cake/sugar cakes Fruit flans (made with yeast dough/ sponge mixture) 2) Conventional Cooking Conventional Cooking True Fan Cooking Conventional Cooking True Fan Cooking 3 3 3 3 3 380 - 410 1) 360 -4001) 300 -320 380 - 410 1) 300 20 -35 10 -20 20 -40 20 -30 35 -55 Fruit flans (made with yeast dough/ sponge mixture) 2) Conventional Cooking 3 340 35 -55 Fruit flans made with short pastry True Fan Cooking 3 320 -340 40 -80 Yeast cakes with delicate toppings (e. g, quark, Conventional Cooking 3 320 - 360 1) 40 -80 cream, custard) 1) Pre-heat the oven 2) Use deep pan Biscuits Type of baking Oven function Shelf position Temperature °F Time in min. Short pastry bis- True Fan Cooking 3 300 -320 10-20 cuits Helpful hints and tips 13 Type of baking Oven function Shelf position Temperature °F Time in min. Short bread/ Pastry Stripes True Fan Cooking 3 280 20 -35 Short bread/ Pastry Stripes Biscuits made with sponge mixture Pastries made with egg white, merungues Macaroons Biscuits made with yeast dough Puff pastries Rolls Rolls Small cakes (20per tray) Small cakes (20per tray) 1) Pre-heat the oven Multileveled Baking Conventional Cooking True Fan Cooking True Fan Cooking True Fan Cooking True Fan Cooking True Fan Cooking True Fan Cooking Conventional Cooking True Fan Cooking Conventional Cooking 3 3 3 3 3 3 3 3 3 3 320 1) 20 -30 300 -320 15 -20 180 -210 120 -150 210 -250 300 -320 340 -3601) 3201) 380 -4101) 30 -50 20 -40 20 -30 10 -25 10 -25 3001) 20 -35 3401) 20 -30 Cakes/pastries/breads on baking trays Type of baking True Fan Cooking Temperature in °F Time in min. Shelf position 2 levels 3 levels Cream puffs/ Eclairs 1/4 -320 - 360 1) 25 -45 Dry streusel cake 1/4 -300 -320 30 -45 1) Pre-heat the oven Biscuits/small cakes/pastries/rolls Type of baking True Fan Cooking Temperature in °F Time in min. Shelf position 2 levels 3 levels Short pastry bis 1/4 1/3/5 300 -320 20 -40 cuits 14 14 Helpful hints and tips True Fan Cooking Shelf position Type of baking Short bread/ Pastry Stripes Biscuits made with sponge mixture Biscuits made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Rolls Small cakes (20per tray) 1) Pre-heat the oven Tips on baking 2 levels 3 levels 1/4 1/4 1/4 1/4 1/4 1/4 1/4 1/4 Baking results The cake is not browned enough underneath. The cake sinks (becomes soggy, lumpy, streaky). The cake sinks (becomes soggy, lumpy, streaky). The cake sinks (becomes soggy, lumpy, streaky). The cake is too dry. The cake is too dry. The cake browns unevenly. 1/3/5 - - - - - - - Possible cause Wrong shelf position. The oven temperature is too high. The baking time is too short. There is too much liquid in the mixture. The oven temperature is too low. The baking time is ...

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