Siemens HB86P275B - Page 29

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if necessary, use a higher setting the next time, since a lower
temperature results in more even browning.
■ Additional information can be found in the Baking tips section
following the tables.
■ Always place the cake tin in the centre of the wire rack.
Baking tins
Note: It is best to use dark-coloured metal baking tins.
■ 3 Hot air
■ % Top/bottom heating
■ & Intensive heat
■ % Top/bottom heating
■ : 3D hot air
■ 3 Hot air
■ & Intensive heat
Cakes in tins Accessories Level Type of
heating
Temperature °C Microwave
power in watts
Cooking time
in minutes
Sponge cake, simple Ring tin/round tin 1
3
160-180 90 W 30-40
Sponge cake, delicate (e.g.
pound cake)
Ring tin/round tin 1
%
150-170 - 60-80
Sponge flan base Flan tin 2
3
160-180 - 25-35
Delicate fruit flan, sponge Springform/ring tin 1
3
160-180 90 W 30-40
Sponge base, 2 eggs Flan tin 1
%
150-160 - 20-25
Sponge flan, 6 eggs** Dark springform cake tin 1
%
170-180 - 30-40
Shortcrust pastry base with
crust
Dark springform cake tin 1
&
170-190 - 30-40
Fruit tart/cheesecake with pas-
try base*
Dark springform cake tin 2
3
160-170 180 W 30-40
Swiss flan Dark springform cake tin 1
&
190-200 - 40-50
Ring cake Ring cake tin 1
3
160-180 90 W 30-40
Nut cake Dark springform cake tin 1
3
170-180 90 W 35-45
Pizza, thin base, light topping** Round pizza tray 1
%
220-240 - 15-20
Savoury cakes Dark springform cake tin 1
&
180-200 - 50-60
* Allow cake to cool in the oven for approx. 20 minutes.
** Preheat the cooking compartment
Cakes on trays Accessories Level Type of
heating
Temperature °C Microwave power
in watts
Cooking time
in minutes
Sponge with dry topping Universal pan 2
%
160-180 - 25-35
Sponge with dry topping Universal pan +
Enamel baking tray*
1
3
:
150-170 - 40-50
Sponge with moist topping (fruit) Universal pan 1
3
160-180 90 W 30-40
Yeast dough with dry topping Universal pan 2
%
170-190 - 35-45
Yeast dough with dry topping Universal pan +
Enamel baking tray
1
3
:
160-180 - 50-60
Yeast dough with moist topping
(fruit)
Universal pan 2
%
170-190 - 45-55
Yeast dough with moist topping
(fruit)
Universal pan +
Enamel baking tray*
1
3
:
160-180 - 50-60
Shortcrust pastry with dry topping Universal pan 2
%
160-180 - 25-35
Shortcrust pastry with dry topping Universal pan +
Enamel baking tray*
1
3
:
160-180 - 30-40
Shortcrust pastry with moist top-
ping (fruit)
Universal pan 1
%
160-180 - 50-60
Swiss flan Universal pan 1
&
190-200 - 40-50
Swiss roll (preheat) Universal pan 2
%
170-190 - 10-20
Plaited loaf with 500 g flour Universal pan 2
%
160-180 - 40-50
Stollen with 500 g flour Universal pan 2
%
150-170 - 60-70
Stollen with 1 kg flour Universal pan 2
3
140-150 - 65-75
Strudel, sweet Universal pan 1
3
190-210 180 W 30-40
* Enamel baking trays can be obtained as an optional accessory from specialist retailers.