Siemens HB113FBS1 - Baking Notes and Cake Recipes

How it works en
19
¡ Position baking tins/dishes either next to one an-
other or offset on different shelves so that they are
not directly one above the other in the cooking com-
partment. You can cut energy use by cooking differ-
ent items at the same time.
¡ For best results, we recommend using dark-col-
oured metal baking tins.
16.5 Cakes and other baked goods
Recommended settings for cakes and baked items
The temperature and baking time depend on the quant-
ity and consistency of the dough. This is why temperat-
ure ranges are given in the tables. Set a short cooking
time first. If required, set a longer cooking time next
time. A lower temperature results in more even brown-
ing.
Baking tips
We have compiled a few tips to help you achieve a
good baking result.
Topic Tip
You want your cake to
rise evenly.
¡ Only grease the base
of the springform cake
tin.
¡ After baking, use a
knife to carefully
loosen the cake from
the baking tin.
You do not want small
baked goods to stick to
each other when baking.
Leave a minimum clear-
ance of 2cm around
each item that is to be
baked. This allows
enough space for the
baked goods to expand
and brown on all sides.
Determine whether the
cake is ready.
Push a cocktail stick into
the highest point on the
cake. If the cocktail stick
comes out clean, the
cake is ready.
You want to bake accord-
ing to your own recipe.
Use similar items in the
baking tables as a guide.
Use bakeware made of
silicone, glass, plastic or
ceramic.
¡ The baking tin must be
heat-resistant up to
250°C.
¡ Cakes in these types
of bakeware brown
less.
Recommended settings
Cakes in tins
Meal Accessory/cookware Shelf posi-
tion
Type of
heating
Temperature
in°C
Cooking
time,
minutes
Sponge cake, simple Vienna ring tin/loaf tin 2 ⁠ 160–180 50–60
Sponge cake, simple, 2levels Vienna ring tin/loaf tin 3+1 ⁠ 140–160 60–80
Sponge cake, delicate Vienna ring tin/loaf tin 2 ⁠ 150–170 60–80
Sponge flan base Flan base tin 3 ⁠ 160–180 30–40
Fruit tart or cheesecake with shortcrust
pastry base
Springform cake tin,
diameter 26 cm
2 ⁠ 160–180 70–90
Strudel Tart dish or tin 1 ⁠ 200–240 25–50
Pie Springform cake tin
Ø 28 cm
2 ⁠ 160–180 25–35
Sponge cake Bundt cake tin 2 ⁠ 150–170 60–80
Sponge flan, 3 eggs Springform cake tin,
diameter 26 cm
2 ⁠ 160–170 30–40
Sponge flan, 6 eggs Springform cake tin
Ø 28 cm
2 ⁠ 160–170 35–45
Tray bakes
Meal Accessory/cookware Shelf posi-
tion
Type of
heating
Temperature
in°C
Cooking
time,
minutes
Sponge cake with topping Universal pan 3 ⁠ 160–180 20–45
1
Preheat the appliance.