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Baking trays that are placed in the oven at the same time will
not necessarily be ready at the same time.
The tables show numerous suggestions for your dishes.
If you are baking with 3 cake/loaf tins at the same time, place
these on the wire racks as indicated in the picture.
Baking tins
It is best to use dark-coloured metal baking tins.
Baking times are increased when light-coloured baking tins
made of thin metal or glass dishes are used, and cakes do not
brown so evenly.
If you wish to use silicone baking tins, use the information and
recipes provided by the manufacturer as a guide. Silicone
baking tins are often smaller than normal tins. The amount of
mixture and recipe instructions may differ.
Tables
The tables show the ideal type of heating for the various cakes
and pastries. The temperature and baking time depend on the
amount and composition of the mixture. This is why
temperature ranges are given in the tables. You should try the
lower temperature first, since a lower temperature results in
more even browning. You can increase the temperature next
time if necessary.
If you preheat the oven, the baking time is shortened by 5 to 10
minutes.
Additional information can be found in the Baking tips section
following the tables.
If you are baking one tart on one level, place the tin on the
universal pan.
If you wish to bake more than one cake at the same time, place
the baking tins next to one another on the wire rack.
Cakes in tins Ovenware Level Type of
heating
Temperature
in °C
Cooking time
in minutes
Tart Tin-plate tart tin, diameter 31 cm 1
%
240-260 30-40
2 tin-plate tart tins, diameter 31 cm 3+1
:
180-200 40-50
Quiche Tin-plate tart tin, diameter 31 cm 1
%
210-230 40-50
Cake Tin-plate cake tin, 28 cm 1
%
190-210 50-60
Dish Accessories Level Type of
heating
Temperature
in °C
Cooking time
in minutes
Pizza Universal pan 2
%
200-220 25-35
Universal pan + baking tray 3+1
:
180-200 40-50
Tarte flambée (preheat) Universal pan 2
%
280-300 10-12
Plaited loaf Universal pan 2
%
170-190 25-35
Brioche Baking tray with 12 Brioche moulds,
diameter 8 cm
2
%
200-220 20-25
Choux pastry, cream puffs
(éclairs)
Universal pan 2
%
210-230 30-40
Puff pastry Universal pan 3
:
180-200 20-30
Universal pan + baking tray 3+1
:
180-200 25-35
2 baking trays + universal pan 5+3+1
:
170-190 35-45
Meringue (preheat for
10 mins)
Universal pan 3
:
80-90 180-210
Whirls Universal pan 3
%
140-150 30-40
Universal pan 3
:
140-150 25-35
Universal pan + baking tray 3+1
:
140-150 30-45
2 baking trays + universal pan 5+3+1
:
130-140 35-50
Macaroons Universal pan 2
%
110-130 30-40
Universal pan + baking tray 3+1
:
100-120 35-45
2 baking trays + universal pan 5+3+1
:
100-120 40-50
Burek Universal pan 2
%
180-200 40-50
