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Baking on two or more levels
Baking tips
Biscuits Baking sheet on wire rack 3 : 140-160* - 10-20
Small Cakes 12-cup-tin 3 % 150** - 25-35
Puff pastry slices Universl pan 3 : 200-220* )‚ 15-25
Jam tarts 12-cup-tin 3 : 170-190* - 15-25
Meringue Baking sheet on wire rack 3 : 80-90* - 120-150
Pavlova Baking sheet on wire rack 3 : 100-110*** - 150-180
Choux pastry Universal pan 3 : 200-220* )‚ 25-35
Meat Pie rectangular pie tin 2 % 170-180 )‚ 30
- 20-30
Yorkshire pudding 12-cup-tin 3 ; 200-220**** - 15-25
Jacket potatoes Universal pan 3 : 180-190 )ƒ 20
- 35-45
Pizza, homemade Baking tray 3 : 190-210 - 20-30
Pizza, homemade, thin base Pizza tray 2 ; 250-270 - 8-13
Food Dish Shelf po-
sition
Type of
heating
Temperature
in °C
Steam in-
tensity
Time in minutes
* Preheat; do not use rapid heat-up function
** Preheat for 5 mins; do not use rapid heat-up function
*** Preheat with Hotair 180 °C
**** Preheat for 20 mins
Food Dish Shelf posi-
tion
Type of heat-
ing
Temperature
in °C
Time in minutes
Victoria sponge cake, 2 levels 4x Ø20cm tins 3+1 : 150-160* 20-30
Scones, 2 levels 2 baking sheets on 2 wire racks 3+1 : 160-180* 10-20
Biscuits, 2 levels 2 baking sheets on 2 wire racks 3+1 : 140-160* 15-25
Biscuits, 3 levels 3 baking sheets on 3 wire racks 5+3+1 : 140-160* 15-25
Small Cakes, 2 levels 2x 12-cup-tins 3+1 : 150** 20-30
Puff pastry slices, 2 levels Universal pan + baking tray 3+1 : 170-190* 25-45
Puff pastry slices, 3 levels Baking trays + universal pan 5+3+1 : 170-190* 25-45
Jam tarts, 2 levels 2x 12-cup-tins 3+1 : 170-190* 15-25
Meringue, 2 levels 2 baking sheets on 2 wire racks 3+1 : 90-100* 100-130
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
* Preheat
** Preheat for 5 mins; do not use rapid heat-up function
You want to find out whether the
baked item is completely cooked in
the middle.
Push a cocktail stick into the highest point on the baked item. If the cocktail stick comes out clean with no
dough residue, the baked item is ready.
The baked item collapses. Next time, use less liquid. Alternatively, set the temperature 10 °C lower and extend the baking time. Adhere
to the specified ingredients and preparation instructions in the recipe.
The baked item has risen in the mid-
dle but is lower around the edge.
Only grease the base of the springform cake tin. After baking, loosen the baked item carefully with a knife.
The fruit juice overflows. Next time, use the universal pan.
Small baked items stick to one
another during baking.
There should be a gap of approx. 2 cm around each item. This gives enough space for the baked items to
expand well and brown on all sides.
The baked item is too dry. Set the temperature 10 °C higher and shorten the baking time.
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