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58
The CircoTherm eco heating function is used to
measure both the energy consumption in air
recirculation mode and the energy efficiency class. The
Top/bottom heating eco heating function is used to
measure the energy consumption in the conventional
mode.
The CircoTherm eco heating type is used to determine
the energy efficiency class.
Accessories
Ensure that you always use suitable accessories and
that they are placed in the oven the right way around.
Wire rack
Insert the wire rack with the open side facing the
appliance door and the curved lip pointing downwards.
Always place ovenware, tins and dishes on the wire
rack.
Universal pan or baking tray
Slide the universal pan or the baking tray in carefully as
far as the limit stop with the bevelled edge facing the
appliance door.
Baking tins and cookware
Dark- coloured metal baking tins are most suitable.
These allow you to make energy savings of up to 35
per cent.
Cookware made from stainless steel or aluminium
reflects heat like a mirror. Non-reflective cookware
made from enamel, heat-resistant glass or coated, die-
cast aluminium is more suitable.
Tinplate baking tins, ceramic dishes or glass dishes
prolong baking time, and the cake will not brown so
evenly.
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Recommended setting values
Here, you can find specifications for the various dishes
with CircoTherm Eco and Top/bottom heating Eco. The
temperature and baking time depend on the
consistency and amount of the dough. Settings ranges
are indicated for this reason. Try with the lower values
first. A lower temperature results in more even
browning. You can increase the temperature next time if
necessary.
Note: Baking times can not be reduced by using higher
temperatures. Cakes or baked items would only be
cooked on the outside, but would not be fully cooked in
the middle.
Types of heating used:
■ ž CircoTherm eco
■ ‘ Top/bottom heating Eco
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Cakes in tins
Sponge cake in a tin Ring tin/cake tin 2
ž
140-160 60-80
Sponge flan base Flan base tin 2
ž
150-170 20-30
Sponge base, 2 eggs Flan base tin 2
ž
150-170 20-30
Sponge flan, 3 eggs Springform cake tin, diameter 26 cm 2
ž
160-170 30-45
Sponge flan, 6 eggs Springform cake tin, diameter 28 cm 2
ž
150-160 50-60
Bundt yeast cake Ring cake tin 2
‘
150-170 50-70
Cakes on baking trays
Sponge cake with dry topping Baking tray 3
ž
150-170 25-40
Shortcrust tart with dry topping Baking tray 3
ž
170-180 25-35
Swiss roll Baking tray 3
ž
180-190 15-20
Plaited loaf, savarin Baking tray 3
‘
160-170 25-35
Yeast cake with dry topping Baking tray 3
‘
160-180 15-20
Small baked items
Muffins Muffin tray 2
ž
160-180 15-25
Small cakes Baking tray 3
ž
150-160 25-35
Puff pastry Baking tray 3
ž
170-190 20-35
Choux pastry Baking tray 3
ž
190-200 40-50
Biscuits Baking tray 3
ž
140-160 15-30
Whirls Baking tray 3
ž
140-150 25-35
Small yeast cakes Baking tray 3
‘
160-180 25-35
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