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Baking time can be extended by 10-15 minutes, if you bake cakes on more than one lev-
el.
Cakes and pastries at different heights do not always brown equally at first. If this oc-
curs, do not change the temperature setting. The differences equalize during the baking
procedure.
Baking on one oven level:
Baking in tins
Type of baking Oven function Oven lev-
el
Temperature
°C
Time
Hours:Mins.
Ring cake or brioche True Fan Cooking 1 150-160 0:50-1:10
Madeira cake/fruit cakes True Fan Cooking 1 140-160 1:10-1:30
Sponge cake True Fan Cooking 2 140 0:35-0:50
Sponge cake Conventional Cooking 2 160 0:35-0:50
Flan base - short pastry True Fan Cooking 2
170-180
1)
0:10-0:25
Flan base - sponge mixture True Fan Cooking 2 150-170 0:20-0:25
Apple pie (2tins Ø20cm, di-
agonally off set)
True Fan Cooking 2 160 1:10-1:30
Apple pie (2tins Ø20cm, di-
agonally off set)
Conventional Cooking 2 180 1:10-1:30
Cheesecake Conventional Cooking 1 170-190 1:00-1:30
1) Pre-heat the oven
Cakes/pastries/breads on baking trays
Type of baking Oven function
Oven
level
Temperature °C
Time
Hours:Mins.
Plaited bread/bread crown Conventional
Cooking
3 170-190 0:30-0:40
Christmas stollen Conventional
Cooking
2
160-180
1)
0:50-1:10
Bread (rye bread)
1. First part of baking proc-
ess.
2. Second part of baking
proc- ess.
Conventional
Cooking
1
1.
230
1)
2. 160-180
1. 0:20
2. 0:30-1:00
Cream puffs/eclairs Conventional
Cooking
3
190-210
1)
0:20-0:35
Swiss roll Conventional
Cooking
3
180-200
1)
0:10-0:20
Cake with crumble topping
(dry)
True Fan Cooking 3 150-160 0:20-0:40
Helpful hints and tips 13
13


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