14
Baking tins
It is best to use dark-coloured metal baking tins.
Baking times are increased when light-coloured baking tins made
of thin metal or glass dishes are used, and cakes do not brown so
evenly.
If you wish to use silicone baking tins, use the information and
recipes provided by the manufacturer as a guide. Silicone baking
tins are often smaller than normal tins. The amount of mixture and
recipe instructions may differ.
Tables
The tables show the ideal type of heating for the various cakes
and pastries. The temperature and baking time depend on the
amount and composition of the mixture. This is why temperature
ranges are given in the tables. You should try the lower
temperature first, since a lower temperature results in more even
browning. You can increase the temperature next time if
necessary.
If you preheat the oven, the baking time is shortened by 5 to 10
minutes.
Additional information can be found in the
Baking tips
section
following the tables.
Bread and bread rolls
If not specified otherwise, always preheat the oven for baking
bread.
Never pour water directly into a hot oven.
Cake in a mould Tin Level Type of heat-
ing
Temperature,
°C
Cooking time in
minutes
Sponge cake, simple Fruit loaf tin 2
% 160-180 55-65
Sponge cake, delicate (e.g. sand cake) Fruit loaf tin 2
% 155-175 65-75
Shortcrust pastry base with crust Springform cake tin 1 % 160-180 30-40
Sponge flan base Flan-base cake tin 2
% 160-180 25-35
Sponge cake Springform cake tin 2
% 160-180 30-40
Fruit tart or cheesecake, shortcrust pas-
try*
Dark springform cake tin 1
% 170-190 70-90
Delicate fruit flan, sponge Springform cake tin 2
% 150-170 55-65
Savoury cakes* (e.g. quiche/onion tart) Springform cake tin 1
% 180-200 50-60
* Allow cakes to cool in the appliance for approx. 20 minutes.
Cakes on trays Accessories Level Type of heat-
ing
Temperature in
°C
Cooking time in
minutes
Sponge mixture or yeast dough with dry
topping
Universal pan 3
% 160-180 25-35
Enamel baking tray + uni-
versal pan*
1+3
: 150-170 40-50
Sponge mixture or yeast dough with fresh
fruit
Universal pan 3
% 140-160 40-50
Enamel baking tray + uni-
versal pan*
1+3
: 130-150 50-60
Sponge roulade (preheat) Universal pan 2
% 170-190 15-20
Plaited loaf, 500 g flour Universal pan 2
% 160-180 25-35
Stollen, 500 g flour Universal pan 3
% 160-180 50-60
Stollen, 1 g flour Universal pan 3
% 150-170 90-100
Strudel, sweet Universal pan 2
% 180-200 55-65
Pizza Universal pan 3 % 180-200 20-30
Enamel baking tray + uni-
versal pan*
1+3
: 150-170 35-45
* When baking on two levels, always place the universal pan in the upper level.
Bread and bread rolls Accessories Level Type of heat-
ing
Temperature,
°C
Cooking time in
minutes
Yeast bread, 1.2 kg flour Universal pan: 2
% 270
190
8
35-45
Sourdough bread, 1.2 kg flour Universal pan: 2 % 270
190
8
35-45
Bread rolls (e.g. rye rolls) Universal pan: 2
% 200-220 20-30
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