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en Tested for you in our cooking studio
48
Tips on baking
Strudel, frozen Universal pan 3 < 180-200 - 1 35-45
Strudel, frozen Universal pan 3 < 200-220 90 - 20-25
Small baked items
Small cakes** Baking tray 3 % 160* - - 20-30
Small cakes** Baking tray 3 < 150* - - 25-35
Small cakes, 2 levels** Universal pan + baking tray 3+1 < 150* - - 25-35
Small cakes, 3 levels** Baking trays + universal pan 5+3+1 < 140* - - 35-45
Muffins Muffin tray 3 % 170-190 - - 15-20
Muffins Muffin tray 3 < 150-160 - 1 25-30
Muffins, 2 levels Muffin tray 3+1 < 160-180* - - 15-30
Small yeast cakes Baking tray 3 % 160-180 - - 25-40
Small yeast cakes Baking tray 3 < 160-170 - 2 20-30
Small yeast cakes, 2 levels Universal pan + baking tray 3+1 < 150-170 - - 25-40
Puff pastry Baking tray 3 < 170-190* - - 20-35
Puff pastry Baking tray 3 < 200-220* - 1 15-25
Puff pastry, 2 levels Universal pan + baking tray 3+1 < 170-190* - - 20-45
Puff pastry, 3 levels Baking trays + universal pan 5+3+1 < 170-190* - - 20-45
Puff pastry, flat, 4 levels 4 wire racks 5+3+2+1 < 180-200* - - 20-35
Choux pastry Baking tray 3 % 200-220 - - 30-40
Choux pastry Baking tray 3 < 200-220* - 1 25-35
Choux pastry, 2 levels Universal pan + baking tray 3+1 < 190-210 - - 35-45
Danish pastry Baking tray 3 < 160-180 - - 20-30
Danish pastry Baking tray 3 < 160-170 - 1 20-30
Biscuits
Whirls** Baking tray 3 % 140-150* - - 25-40
Whirls** Baking tray 3 < 140-150* - - 25-40
Whirls, 2 levels** Universal pan + baking tray 3+1 < 140-150* - - 30-40
Whirls, 3 levels** Baking trays + universal pan 5+3+1 < 130-140* - - 35-55
Biscuits Baking tray 3 < 140-160 - - 15-30
Biscuits, 2 levels Universal pan + baking tray 3+1 < 140-160 - - 15-30
Biscuits, 3 levels Baking trays + universal pan 5+3+1 < 140-160 - - 15-30
Meringue Baking tray 3 < 80-90* - - 120-150
Meringue, 2 levels Universal pan + baking tray 3+1 < 80-90* - - 120-180
Macaroons Baking tray 3 < 90-110 - - 20-40
Macaroons, 2 levels Universal pan + baking tray 3+1 < 90-110 - - 25-45
Macaroons, 3 levels Baking trays + universal pan 5+3+1 < 90-110 - - 30-45
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
MW power in
watts
Steam in-
tensity
Cooking
time in
mins.
* Preheat
** Preheat for 5 mins., do not use quick heat function
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.
48


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