Roasting and baking charts
30
User's guide
8. Roasting and baking charts
8.1. Guidelines for baking
□ The material of your baking tins also plays a role in baking. Dark baking tins, which transmit heat direct
to food being cooked, are ideal.
□ Baking times may differ slightly due to differences in the type of ingredients used. Testing your cake
towards the end of the cooking time with a wooden skewer is ideal. If no dough sticks to the skewer,
the cake will be ready.
□ When cakes with a moist fruit topping are being baked, the development of humidity is particularly high.
Never bake more than two of this kind of cake at the same time.
□ If you are baking several cakes in baking tins at the same time, add about 5 to -10 minutes for each
additional tray used.
Guidelines for baking
Operating mode Hot air Top/Bottom heat Pizza mode
Hot air convection
bottom heat
Preferred settings
have a grey
background
Rack
level
Tempera-
ture in °C
Rack
level
Tempera-
ture in °C
Rack
level
Temper-
ature in
°C
Cooking
time
in min.
Cakes
Cake mixture
Gugelhupf 2 170 2 170-190 60-70
Tin cake 2 170 2 170-190 50-70
Madeira cake 2 160 2 160-180 60-70
Flan bases 2 170 2 170-190 20-30
Muffi ns 2 160-170 2 170-180 20-25
Flat cakes
with a dry topping 2 160-170 2 180-200 20-35
with a moist topping 1-2 160-170 1-2 170-180 3 160-170 35-50
Kneaded dough
Flan bases 2 170-180 2 180-200 25-35
Cheese cake 2 150-160 1-2 160-170 70-80
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