en Tested for you in our cooking studio
40
Tips on baking
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 < 90-100* - 100-130
Meringue, 2 levels Universal pan + baking tray 3+1 < 90-100* - 100-150
Macaroons Baking tray 3 < 90-110 - 20-40
Macaroons, 2 levels Universal pan + baking tray 3+1 < 90-110 - 25-45
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
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.
The fruit juice overflows. Next time, use the universal pan.
Small baked items stick to one
another during baking.
There should be a gap of approx. 2 cm around each item. This gives enough space for the baked items to
expand well and brown on all sides.
The cake is too dry. Set the temperature 10 °C higher and shorten the baking time.
The cake is generally too light in col-
our.
If the shelf position and the cookware are correct, then you should increase the temperature if necessary or
extend the baking time.
The cake is too light on top, and too
dark underneath.
Bake the cake one level higher in the oven the next time.
The cake is too dark on top, and too
light underneath.
Bake the cake one level lower in the oven the next time. Select a lower temperature and extend the baking
time.
Cakes baked in a tray or tin are too
brown at the back.
Place the baking tray in the middle of the accessories, not directly against the back wall.
The whole cake is too dark. Select a lower temperature next time and extend the baking time if necessary.
The cake is unevenly browned. Select a slightly lower temperature.
Protruding greaseproof paper can affect the air circulation. Always cut greaseproof paper to size.
Ensure that the baking tin does not stand directly in front of the openings in the cooking compartment back
wall.
When baking small items, you should use similar sizes and thicknesses wherever possible.
You were baking on several levels.
The items on the top baking tray are
darker than those on the lower baking
tray.
Always select 4D hot air when baking on several levels. Baked items that are placed into the oven on trays or
in baking tins/dishes at the same time will not necessarily be ready at the same time.
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