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Baking on two or more levels
Baking in the top oven
Baking on one level
Baking tips
(White) Bread
loaf tin (1x900g or 2x 450g)
1
‚
180 - 200*
20 - 30
Scones
baking sheet
1
‚
190 - 200*
10 - 15
Biscuits
baking sheet
1
‚
150 - 160*
15 - 20
Small Cakes
12-cup-tin
1
‚
150 - 160*
20 - 30
Puff pastry slices
baking tray
1
‚
180 - 200*
15 - 30
Jam tarts
12-cup-tin
1
‚
180 - 190*
15 - 20
Meringue
baking sheet
1
‚
90 - 100
100 - 130
Pavlova
baking sheet
1
‚
90 - 100
150 - 180
Choux pastry
baking tray
1
ƒ
200 - 220
30 - 45
Meat Pie
rectangular pie tin
1
‚
200 - 210
50 - 60
Yorkshire pudding
12-cup-tin
1
‚
190 - 200**
15 - 25
Pizza, homemade
baking tray
1
ƒ
200 - 220
20 - 30
Pizza, homemade, thin base
pizza tray
1
ƒ
250 - 260*
12 - 17
Food
Dish
Shelf posi-
tion
Type of
heating
Temperature in
°C
Time in min-
utes
* preheat; do not use rapid heat-up function
** preheat for 20 mins
Food
Dish
Shelf posi-
tion
Type of
heating
Temperature
in °C
Time in
minutes
Victoria Sponge Cake, 2 levels
4x Ø20cm tins
3+1
‚
150 - 160*
25 - 35
Scones, 2 levels
2 baking sheets
3+1
‚
170 - 190*
12 - 18
Biscuits, 2 levels
2 baking sheets
3+1
‚
150 - 160*
17 - 25
Small cakes, 2 levels
2x 12-cup-tins
3+1
‚
150 - 160*
22 - 30
Puff pastry slices, 2 levels
2 baking trays
3+1
‚
180 - 200*
20 - 35
Jam tarts, 2 levels
2x 12-cup-tins
3+1
‚
160 - 180*
15 - 25
Meringues, 2 levels
2 baking sheets
3+1
‚
90 - 100
120 - 150
Jacket potatoes, 2 levels
universal pan + baking tray
3+1
‚
150 - 160
75 - 90
Pizza, homemade, 2 levels
universal pan + baking tray
3+1
‚
170 - 190
35 - 50
*preheat
Food
Dish
Shelf posi-
tion
Type of heat-
ing
Temperature
in °C
Time in minutes
Victoria sponge cake
2x Ø20cm tins
1
ƒ
160-170*
25-30
Swiss roll
Swiss roll tin
1
ƒ
180-190*
10-15
Scones
Baking sheet
1
ƒ
200-210*
10-12
Biscuits
Baking sheet
1
ƒ
170-180*
10-15
Small cakes
12-cup-tin
1
ƒ
150-160*
25-35
Jam tarts
12-cup-tin
1
ƒ
190-210*
15-25
Meringue
Baking tray
2
ƒ
80*
110-140
* Preheat
You want to find out whether the
baked item is completely cooked in
the middle.
Push a cocktail stick into the highest point on the baked item. If the cocktail stick comes out clean with no
dough residue, the baked item is ready.
The baked item collapses.
Next time, use less liquid. Alternatively, set the temperature 10 °C lower and extend the baking time. Adhere
to the specified ingredients and preparation instructions in the recipe.
