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• If you are using baking paper, a small
browning can be observed on the bottom
surface of the food. In this situation, you
may have to extend your cooking period
by approximately 10 minutes.
• The values specified in the cooking
tables are determined as a result of the
tests carried out in our laboratories. Val-
ues suitable for you may differ from
these values.
• Place your food on the appropriate shelf
recommended in the cooking table. Refer
to the bottom shelf of the oven as shelf
1.
• Cook the recommended dishes in the
cooking table with a single tray.
Tips for baking cakes
• If the cake is too dry, increase the tem-
perature by 10°C and shorten the baking
time.
• If the cake is moist, use a small amount
of liquid or reduce the temperature by
10°C.
• If the top of the cake is burnt, put it on
the lower shelf, lower the temperature
and increase the baking time.
Cooking table for pastries and oven foods
Food
Accessory to be
used
Cake on the tray
Standard tray *
Cake mould on
Cake in the mould
wire grill **
Small cakes
Standard tray *
Small cakes
Standard tray *
Round cake
mould, 26 cm in
Sponge cake
diameter with
clamp on wire grill
**
Round cake
mould, 26 cm in
Sponge cake
diameter with
clamp on wire grill
**
Cookie
Pastry tray *
Pastry
Standard tray *
• If the inside of the cake is cooked well,
but outside is sticky, use less liquid, de-
crease the temperature and increase the
cooking time.
Hints for pastry
• If the pastry is too dry, increase the tem-
perature by 10 °C and shorten the cook-
ing time. Wet the dough sheets with a
sauce consisting of milk, oil, egg and
yoghurt mixture.
• If the pastry is getting cooked slowly,
make sure that the thickness of the
pastry you have prepared does not over-
flow the tray.
• If the pastry is browned on the surface
but the bottom is not cooked, make sure
that the amount of sauce you will use for
the pastry is not too much at the bottom
of the pastry. For an even browning, try to
spread the sauce evenly between the
dough sheets and the pastry.
• Bake your pastry in the position and tem-
perature appropriate to the cooking table.
If the bottom is still not browned enough,
place it on a bottom shelf for the next
cooking.
Operating func-
Shelf position
tion
Top and bottom
3
heating
Top and bottom
2
heating
Top and bottom
3
heating
Fan assisted bot-
3
tom/top heating
Top and bottom
2
heating
Fan assisted bot-
2
tom/top heating
Top and bottom
3
heating
Fan assisted bot-
2
tom/top heating
EN / 21
Temperature (°C) Baking time
(min) (approx.)
180
30 ... 40
180
30 ... 40
160
25 ... 35
150
20 ... 30
160
30 ... 40
160
20 ... 30
170
25 ... 35
200
35 ... 45
EN
HE
AR
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