en
Tested for you in our cooking studio
34
Tips on baking
Fruit Pie
plate Ø20cm or pie tin
1
„
180-190*
-
45-50
Fruit Pie
plate Ø20cm or pie tin
1
‚
170-190*
-
55-70
Quiche
quiche tin (dark coated)
1
„
190-210
-
30-45
(White) Bread
loaf tin (1x 900 g or 2x 450 g)
1
‚
190-210*
-
20-30
Scones
baking tray
1
‚
180-200*
-
10-14
Scones
baking tray
1
ƒ
200-210*
-
10-15
Biscuits
baking tray
2
‚
140-160*
-
10-25
Biscuits
baking tray
1
ƒ
150-170
-
10-25
Small cakes
12-cup-tin
1
‚
140-160*
-
20-35
Small cakes
12-cup-tin
1
ƒ
150-170
-
20-30
Puff pastry slices
baking tray
2
‚
170-190*
-
20-45
Jam tarts
12-cup-tin
2
‚
160-180*
-
15-30
Jam tarts
12-cup-tin
1
ƒ
180-200
-
15-25
Meringue
baking tray
2
‚
80-90*
-
120-150
Pavlova
baking tray
2
‚
90-100*
-
120-180
Soufflé
1,2 L-soufflé dish
1
‚
160-170*
-
40-50
Soufflé
individual moulds
1
ƒ
170-190
-
65-75
Choux pastry
baking tray
1
‚
190-210*
-
30-40
Meat Pie
rectangular pie tin
1
ƒ
190-200
-
40-50
Meat Pie
rectangular pie tin
1
‚
170-190
-
50-70
Yorkshire Pudding
12-cup-tin
1
‚
200-220*
-
15-25
Jacket potatoes
baking tray
2
‚
150-170
-
75-90
Pizza, homemade
baking tray
1
„
200-220
-
20-30
Pizza, homemade
baking tray
1
‚
220-230
-
25-30
Pizza, homemade, thin base
pizza tray
1
ƒ
250-270
-
20-30
Pizza, homemade, thin base
pizza tray
1
„
210-230
-
20-30
Multishelf baking
Scones, 2 levels
2 baking trays
3+1
‚
180-200*
-
12-16
Biscuits, 2 levels
2 baking trays
3+1
‚
140-160*
-
15-30
Small cakes, 2 levels
2x 12-cup-tins
3+1
‚
140-160*
-
22-32
Puff pastry slices, 2 levels
2 baking trays
3+1
‚
170-190*
-
20-45
Jam tarts, 2 levels
2x 12-cup-tins
3+1
‚
160-180*
-
20-35
Meringues, 2 levels
2 baking trays
3+1
‚
80-90*
-
120-150
Jacket potatoes, 2 levels
universal pan + baking tray
3+1
‚
150-170*
-
75-90
Pizza, homemade, 2 levels
universal pan + baking tray
3+1
‚
180-200
-
35-45
Dish
Accessories/cookware
Shelf po-
sition
Type of
heating
Tempera-
ture in °C
MW pow-
er in
watts
Cooking
time in mins.
* Preheat
You want to find out whether the cake
is completely cooked in the middle.
Push a cocktail stick into the highest point on the cake. If the cocktail stick comes out clean with no dough res-
idue, the cake is ready.
The cake collapses.
Next time, use less liquid. Alternatively, set the temperature to be 10 °C lower and extend the baking time.
Adhere to the specified ingredients and preparation instructions in the recipe.
The cake has risen in the middle but
is lower around the edge.
Only grease the base of the springform cake tin. After baking, loosen the cake carefully with a knife.