17
Baking at different levels
Using the hot air mode
<.
Baking on two levels:
■ Universal tray: level 3.
■ Oven tray: level 1.
Trays put in the oven at the same time are not necessarily
ready at the same time.
In these tables you will find numerous tips for your dishes.
If 3 rectangular moulds are used at the same time, place on the
wire shelf as shown in the diagram.
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 table shows the optimum heating methods for each type of
cake or dessert. The temperature and cooking time will depend
on the amount and the consistency of the dough. For this
reason the cooking tables always provide approximate cooking
times. Always begin by trying the lowest value. The items will be
more evenly browned at a lower temperature. If necessary, this
can be increased next time.
If the oven is preheated, cooking times are reduced by
5 to 10 minutes.
Additional information is provided in the Tips for baking section
as an appendix to the tables.
To bake a cake only on one level, place the mould on the
enamel tray.
When baking several cakes at the same time, the moulds can
be placed together on the wire shelf.
Cakes in moulds Mould Level Heating Temperature
in °C
Time
in minutes
Easy sponge cake Crown-shaped cake tin/rectangu-
lar cake tin
2
<
160-180 50-60
3 rectangular cake tins 3+1
<
140-160 60-80
Batter dough cakes, fine Crown-shaped cake tin/rectangu-
lar cake tin
2
%
150-170 60-70
Tart base, sponge cake base Tart tin 3
%
160-180 20-30
Fine fruitcake, sponge cake dough Round springform tin 2
%
160-180 50-60
Sponge cake base, 2 eggs (preheat) Tart tin 2
%
150-170 20-30
Sponge cake base, 6 eggs (preheat) Springform tin 2
%
150-170 40-50
Shortcrust pastry base with edge Springform tin 1
%
180-200 25-35
Cheese cake or fruit tart, shortcrust pastry base* Springform tin 1
%
160-180 70-90
Quiche Pizza tray 1
%
220-240 35-45
Sponge in concentric cake tin Concentric cake tin 2
%
150-170 60-70
Pizza, thin base with light topping (preheat) Pizza tray 1
%
270 10-20
Savoury cake* Springform tin 1
%
170-190 45-55
* Let the cake cool for 20 minutes in the oven switched off and closed.
Preparing cakes on the tray Accessories Level Heating Temperature
in °C
Time
in minutes
Dry layer sponge cake Universal tray 2
%
170-190 20-30
Universal tray + oven tray 3+1
<
140-160 35-45
Fruit or liquid layer sponge cake Universal tray 2
%
170-190 25-35
Universal tray + oven tray 3+1
<
140-160 40-50
Dry layer yeast bread dough Universal tray 3
%
170-180 25-35
Universal tray + oven tray 3+1
<
150-170 35-45
Fruit or liquid layer yeast bread dough Universal tray 3
%
160-180 40-50
Universal tray + oven tray 3+1
<
150-160 50-60
Dry lattice-topped tart Universal tray 1
%
180-200 20-30
Fruit or liquid layer lattice-topped tart Universal tray 2
%
160-180 60-70
Quiche Universal tray 1
%
210-230 40-50
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