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Tips on baking
Quiche quiche tin (dark coated) 3
;
190-210 - - 30-40
(White) Bread loaf tin (1x 900 g or 2x 450 g) 2
:
180-200* - - 20-30
(White) Bread loaf tin (1x 900 g or 2x 450 g) 2
:
190-200 - 2 30-40
Scones baking tray 3
:
180-200* - - 10-14
Biscuits baking tray 3
:
140-160* - - 10-25
Small Cakes 12-cup-tin 3
:
140-160* - - 20-30
Puff pastry slices baking tray 3
:
170-190* - - 20-35
Puff pastry slices baking tray 3
:
200-220* - 1 15-25
Jam tarts 12-cup-tin 3
:
170-190* - - 15-30
Meringue baking tray 3
:
80-90* - - 120-150
Pavlova baking tray 3
:
90-100* - - 120-180
Soufflé 1,2L-soufflé dish 2
:
160-170* - - 35-45
Soufflé 1,2L-soufflé dish 2
:
160-180 - 2 35-45
Soufflé individual moulds 2
%
170-190 - - 65-75
Choux pastry baking tray 3
:
190-210* - - 30-40
Choux pastry baking tray 3
:
200-220* - 1 25-35
Meat Pie rectangular pie tin 2
:
180-190 - - 40-50
Meat Pie rectangular pie tin 2
:
170-180 - 2 40-50
Yorkshire pudding 12-cup-tin 3
:
200-220* - - 15-25
Jacket potatoes baking tray 3
:
150-170 - - 75-90
Jacket potatoes universal pan 3
:
180-190 - 2 40-50
Jacket potatoes universal pan 3
:
230-250 360 - 20-30
Pizza, homemade baking tray 3
;
200-220 - - 25-35
Pizza, homemade, thin base pizza tray 2
%
250-270 - - 20-25
Pizza, homemade, thin base pizza tray 2
;
210-220 - - 25-30
Multishelf baking
Victoria Sponge Cake, 2 levels 4x Ø20 cm tins 3+1
:
160-170* - - 25-35
Scones, 2 levels 2 baking trays 3+1
:
170-190* - - 12-16
Biscuits, 2 levels 2 baking trays 3+1
:
140-160* - - 10-25
Biscuits, 3 levels 3 baking trays 5+3+1
:
140-160* - - 15-30
Small cakes, 2 levels 2x 12-cup-tins 3+1
:
140-160* - - 22-32
Puff pastry slices, 2 levels 2 baking trays 3+1
:
170-190* - - 25-45
Puff pastry slices, 3 levels 3 baking trays 5+3+1
:
170-190* - - 25-45
Jam tarts, 2 levels 2x 12-cup-tins 3+1
:
170-190* - - 20-35
Meringues, 2 levels 2 baking trays 3+1
:
80-90* - - 120-150
Jacket potatoes, 2 levels universal pan + baking tray 3+1
:
150-170* - - 75-90
(White) Bread, 2 levels 4x loaf tins 3+1
:
170-190* - - 30-40
Pizza, homemade, 2 levels universal pan + baking tray 3+1
:
180-200 - - 35-45
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
MW power
in watts
Steam in-
tensity
Cooking
time in mins.
* Preheat
You want to find out whether the cake
is completely cooked in the middle.
Push a cocktail stick into the highest point on the cake. If the cocktail stick comes out clean with no dough res-
idue, the cake is ready.
The cake collapses. Next time, use less liquid. Alternatively, set the temperature to be 10 °C lower and extend the baking time.
Adhere to the specified ingredients and preparation instructions in the recipe.
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