Tested for you in our cooking studio en
43
downwards. Always place ovenware, tins and dishes on
the wire rack.
Universal pan or baking tray
Slide the universal pan or the baking tray in carefully as
far as the limit stop with the bevelled edge facing the
appliance door.
Baking tins and cookware
Dark- coloured metal baking tins are most suitable.
These allow you to make energy savings of up to 35
per cent.
Cookware made from stainless steel or aluminium
reflects heat like a mirror. Non-reflective cookware
made from enamel, heat-resistant glass or coated, die-
cast aluminium is more suitable.
Tinplate baking tins, ceramic dishes or glass dishes
prolong baking time, and the cake will not brown so
evenly.
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Recommended setting values
Here, you can find specifications for various dishes. The
temperature and baking time depend on the
consistency and amount of the dough. Settings ranges
are indicated for this reason. Try with the lower values
first. A lower temperature results in more even
browning. You can increase the temperature next time if
necessary.
Note: Baking times can not be reduced by using higher
temperatures. Cakes or baked items would only be
cooked on the outside, but would not be fully cooked in
the middle.
Type of heating used:
■ ž Hot air Eco
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato
products prepared at high temperatures, such as potato
crisps, chips, sliced bread, bread rolls, bread or fine
baked goods (biscuits, gingerbread, spiced biscuit).
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Cakes in tins
Sponge cake in a tin Ring tin/cake tin 1
ž
140-160 60-80
Sponge flan base Flan base tin 1
ž
140-160 20-40
Sponge base, 2 eggs Flan base tin 1
ž
150-170 20-30
Sponge flan, 3 eggs Springform cake tin, diameter 26 cm 1
ž
160-170 25-35
Sponge flan, 6 eggs Springform cake tin, diameter 28 cm 1
ž
150-160 50-60
Cakes on baking trays
Sponge cake with dry topping Baking tray 1
ž
160-180 20-40
Shortcrust tart with dry topping Baking tray 1
ž
170-180 25-35
Small baked items
Muffins Muffin tray 2
ž
160-180 15-30
Small cakes Baking tray 1
ž
150-160 25-35
Puff pastry Baking tray 2
ž
170-190 25-50
Choux pastry Baking tray 1
ž
200-220 35-45
Biscuits Baking tray 2
ž
140-160 15-30
Whirls Baking tray 2
ž
140-150 25-40
Tips for keeping acrylamide to a minimum
General ■ Keep cooking times as short as possible.
■ Cook food until it is golden brown, but not too dark.
■ Large, thick pieces of food contain less acrylamide.
Baking With top/bottom heating at max. 200 °C.
With hot air at max. 180 °C.
To Next Page
Loading...
Need help?
General
