8 EEB 6500.0 USA
Baking
Hot air convection
#
F
No need to preheat the oven - baking is possible on several levels simul-
taneously.
rack levels:
1 tray: 2
nd
rack level from the bottom
2 trays: 2
nd
and 5
th
rack levels from the bottom
3 trays: 2
nd
, 4
th
and 6
th
rack levels from the bottom
4 trays: 0
th
, 2
nd
, 4th and 6
th
rack levels from the bottom
■ If you are baking several cakes in baking pans, add 5-10 minutes additional
baking time for each pan.
■ Remove the baking trays individually, depending on how well the cakes are
browned.
■ If your recipe doesn’t include directions for baking by hot air convection,
bake it using Hot air convection
#
at a temperature of 320 °F / 160 °C.
■ Important: When baking cakes with a moist fruit topping, the development
of humidity is particularly high. Do not bake more than two cakes at the
same time.
Top heat/bottom heat
$
F
Preheating - baking on one level
■ Preheat the oven on Pizza mode , and when the desired temperature
has been reached, set the oven back to Top heat/bottom heat
$
.
■ Black metal or aluminum pans are ideal.
Pizza mode
F
baking on one level
■ for moist cakes
■ for pizzas: preheat the oven with a baking tray or a pizza stone (accessory)
■ for bread: preheat
Intensive hot air convection
0
F
There's no need to preheat the oven - baking on one level
■ Use only for baking large, flat cakes with a dry topping, (i.e. crumble top-
ping.)
Baking pizza
F
Select the Pizza mode at 480 °F / 250 °C.
– If you use a pizza stone (separate accessory), the pizza gets a particularly
crispy base. Preheat for at least 30 minutes! Read the instructions enclosed
with the pizza stone.
Basic recipe for pizza dough
4 ¼ cups of all-purpose flour, 2 ¼ of dry yeast, 1 ½ cups of lukewarm
water, 2 tablespoons of olive oil, 2 teaspoons salt, 2 teaspoons of sugar
To bake pizza on a baking tray
– Make a yeast dough out of the specified ingredients.
– Let the dough rise for approx. 30 minutes until it has doubled in size.
– Knead the dough for a few minutes and allow it to rise for another
15 minutes.
– Preheat the oven (pizza mode at a temperature of 480 °F / 250 °C).
– Grease the baking tray.
If you are making small, round pizzas, insert the baking tray into the oven
and preheat.
– Roll out the dough, place it on a baking tray and form an edge.
– Add your desired toppings quickly, so the dough doesn't get moist.
– Small pizzas: Put dough with topping on the preheated baking tray.
– Place the baking tray in rack level 0.
– Bake for approximately 8 - 12 minutes in Pizza mode at 480 °F /
250 °C.
Baking a pizza using a pizza stone
– Prepare the pizza dough as described above.
– Place the pizza stone on the oven rack and insert at rack level 0.
– Preheat the oven in Pizza mode at 480 °F / 250 °C.
– Dust the lifter with flour before placing the dough on top. Add toppings
quickly so the dough doesn't get moist. Don't leave the pizza on the lifter
for too long, or the dough won't slide off.
– When the oven is preheated, push the pizza off the lifter onto the hot pizza
stone.
– Bake in Pizza mode at 480 °F / 250 °C for approximately 8 - 12 min-
utes.
Tips about the “Recommended temperatures for
baking” chart
The table on page 9 contains a list of cakes, etc., the necessary temperatues,
cooking times and rack levels.
A range of temperatures are provided, because it depends on the composition,
quantity and shape of the dough.
■ Try using the lower temperature the first time. Only select a higher temper-
ature if you need more browning or if the baking time is too long.
■ If your recipes don’t provide specific temperatures, use a similar cake in the
chart as a guide.
■ If your food items are of varying height, it will affect the degree of browning
at the beginning of the baking process. Do not change the temperature set-
ting, as the differences in browning intensity will even out during the course
of baking.
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