47
Secure the oven door to the side walls of the appliance using
adhesive tape.
Keep the original appliance packaging. Only transport the
appliance in the original packaging. Observe the transport
arrows on the packaging.
If the original packaging is no longer available
pack the appliance in protective packaging to guarantee
sufficient protection against any transport damage.
Transport the appliance in an upright position. Do not hold the
appliance by the door handle or the connections on the rear, as
these could be damaged. Do not place any heavy objects on
the appliance.
Tested for you in our cooking studio
Here you will find a selection of dishes and the ideal settings for
them. We will show you which type of heating and which
temperature are best suited for your dish. You can find
information about suitable accessories and the height at which
they should be inserted. There are also tips about cookware
and preparation methods.
Notes
■
The values in the table always apply to dishes placed into the
cooking compartment when it is cold and empty.
Only preheat the appliance if the table specifies that you
should do so. Do not line the accessories with greaseproof
paper until after they have been preheated.
■
The times specified in the tables are guidelines only. They will
depend on the quality and composition of the food.
■
Use the accessories supplied. Additional accessories may be
obtained as special accessories from specialist retailers or
from the after-sales service.
Before using the oven, remove any unnecessary accessories
and ovenware from the cooking compartment.
■
Always use oven gloves when taking hot accessories or
ovenware out of the cooking compartment.
Cakes and pastries
Baking on one level
When baking cakes and tarts, the best results can be achieved
using
%
Top/bottom heating.
When baking with
"
2D Hot air, use the following shelf
positions for the accessories:
■
Cake in a cake tin: Shelf position 2
■
Cake on a baking tray: Shelf position 3
Baking and roasting on two or more levels
Use
"
Hot air.
Shelf positions for baking and roasting on 2 levels:
■
Universal pan: Shelf position 3
■
Baking tray: Shelf position 1
Dishes that are put in the oven at the same time do not have to
be ready at the same time.
The tables contain a selection of dishes.
Baking tins
It is best to use dark-coloured metal baking tins.
Baking times are increased when light-coloured baking tins
made of thin metal or glass dishes are used, and cakes do not
brown so evenly.
If you wish to use silicone baking tins, use the information and
recipes provided by the manufacturer as a guide. Silicone
baking tins are often smaller than normal tins. The amount of
mixture and recipe instructions may differ.
Tables
The tables show the ideal type of heating for the various cakes
and pastries. The temperature and baking time depend on the
amount and composition of the mixture. This is why
temperature ranges are given in the tables. You should try the
lower temperature first, since a lower temperature results in
more even browning. You can increase the temperature next
time if necessary.
If you preheat the oven, the baking time is shortened by 5 to 10
minutes.
Additional information can be found in the
Baking tips
section
following the tables.
Cake in a mould
Tin
Level
Type of
heating
Temperature,
°C
Cooking time
in minutes
Sponge cake, simple
Fruit loaf tin
2
"
160-180
50-60
Sponge cake, delicate (e.g. sand cake)
Fruit loaf tin
2
%
155-175
65-75
Shortcrust pastry base with crust
Springform cake tin
1
%
160-180
30-40
Sponge flan base
Flan-base cake tin
2
%
160-180
25-35
Sponge cake
Springform cake tin
2
%
160-180
30-40
Fruit tart or cheesecake, shortcrust pastry*
Dark springform cake tin
1
%
170-190
70-90
Delicate fruit flan, sponge
Springform cake tin
2
%
150-170
55-65
Savoury cakes* (e.g. quiche/onion tart)
Springform cake tin
1
%
180-200
50-60
* Allow cakes to cool in the appliance for approx. 20 minutes.
Cakes on trays
Accessories
Level
Type of
heating
Temperature in
°C
Cooking time
in minutes
Sponge mixture or yeast dough with dry topping
Universal pan
3
%
160-180
25-35
Sponge mixture or yeast dough with fresh fruit
Universal pan
3
%
140-160
40-50
Sponge roulade (preheat)
Universal pan
2
%
170-190
15-20
Plaited loaf, 500 g flour
Universal pan
3
"
150-170
25-35
