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34
Note: Baking times cannot be reduced by using higher
temperatures. Cakes or small baked items would only
be cooked on the outside, and would not be fully baked
in the middle.
The setting values apply to food that is placed into a
cold cooking compartment; by doing this, you can
make energy savings of up to 20 per cent.If you preheat
the oven, you can reduce the indicated baking times by
several minutes.
Preheating is necessary for selected food, and this is
indicated in the table. Do not place your food or
accessories into the cooking compartment until it has
finished preheating.
If you wish to follow one of your own recipes when
baking, you should use the setting values listed for
similar baked items in the table as reference.Additional
information can be found in the baking tips listed after
the settings table.
Remove unused accessories from the cooking
compartment. This will ensure that you achieve the best
possible cooking results and energy savings of up to
20 per cent.
Types of heating used:
■< 4D hot air
■% Top/bottom heating
■$ Pizza setting
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
MW pow-
er in
watts
Cooking
time in mins.
One level baking
Victoria sponge cake 2x Ø20 cm tins 1 < 160-170* - 20-30
Light fruit cake high Ø20cm tin 1 < 140-160 - 70-90
Light fruit cake high Ø20 cm tin 1 < 140-150 90 50-60
Rich Fruit Cake high Ø23cm tin 1 < 130-150 - 150-180
Rich Fruit Cake high Ø23cm tin 1 < 130-140 90 80-90
Fruit crumble flat glass dish 2 < 150-170* - 30-45
Sponge Cake (fatless), 3 eggs springform cake tin, Ø26 cm 1 < 160-170* - 30-45
Sponge flan, 6 eggs springform cake tin, Ø28 cm 1 < 150-170* - 30-50
Swiss Roll swiss roll tin 2 < 180-190* - 10-18
Fruit Pie plate Ø20cm or pie tin 1 $ 180-190 - 45-50
Quiche quiche tin (dark coated) 1 $ 190-210 - 30-45
(White) Bread loaf tin (1x 900 g or 2x 450 g) 1 < 190-210* - 20-30
Scones baking tray 1 < 180-200* - 10-14
Biscuits baking tray 2 < 140-160* - 10-25
Small cakes 12-cup-tin 1 < 140-160* - 20-35
Puff pastry slices baking tray 2 < 170-190* - 20-45
Jam tarts 12-cup-tin 2 < 160-180* - 15-30
Meringue baking tray 2 < 80-90* - 120-150
Pavlova baking tray 2 < 90-100* - 120-180
Soufflé 1,2 L-soufflé dish 1 < 160-170* - 40-50
Soufflé individual moulds 1 % 170-190 - 65-75
Choux pastry baking tray 1 < 190-210* - 30-40
Meat Pie rectangular pie tin 1 < 180-190 - 40-50
Yorkshire Pudding 12-cup-tin 1 < 200-220* - 15-25
Jacket potatoes baking tray 2 < 150-170 - 75-90
Pizza, homemade baking tray 1 $ 200-220 - 20-30
Pizza, homemade baking tray 1 < 220-230 - 25-30
Pizza, homemade, thin base pizza tray 1 $ 210-230 - 20-30
Multishelf baking
Scones, 2 levels 2 baking trays 3+1 < 180-200* - 12-16
Biscuits, 2 levels 2 baking trays 3+1 < 140-160* - 15-30
Small cakes, 2 levels 2x 12-cup-tins 3+1 < 140-160* - 22-32
* Preheat
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Tips on baking
Roasting and braising
Here, you can find information on roasting and braising
poultry and meat. You can find the ideal settings for
many dishes in the settings tables.
Poultry
For duck or goose, pierce the skin on the underside of
the wings. This allows the fat to run out.
If using duck breast, score the skin. Do not turn duck
breasts.
When you turn poultry, ensure that the breast side or
the skin side is underneath at first.
Poultry will turn out particularly crispy and brown if you
baste it towards the end of the roasting time with butter,
salted water or orange juice.
Meat
Baste lean meat with fat as required or cover it with
strips of bacon.
Score the rind crosswise. If you turn the joint when
cooking, ensure that the rind is underneath at first.
Puff pastry slices, 2 levels 2 baking trays 3+1 < 170-190* - 20-45
Jam tarts, 2 levels 2x 12-cup-tins 3+1 < 160-180* - 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
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 pow-
er in
watts
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.
The cake has risen in the middle but
is lower around the edge.
Only grease the base of the springform cake tin. After baking, loosen the cake 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 cake is too dry. Set the temperature 10 °C higher and shorten the baking time.
The cake is generally too light in col-
our.
If the shelf position and the cookware are correct, then you should increase the temperature if necessary or
extend the baking time.
The cake is too light on top, and too
dark underneath.
Bake the cake one level higher in the oven the next time.
The cake is too dark on top, and too
light underneath.
Bake the cake one level lower in the oven the next time. Select a lower temperature and extend the baking
time.
Cakes baked in a tray or tin are too
brown at the back.
Place the baking tray in the middle of the accessories, not directly against the back wall.
The whole cake is too dark. Select a lower temperature next time and extend the baking time if necessary.
The cake is unevenly browned. Select a slightly lower temperature.
Protruding greaseproof paper can affect the air circulation. Always cut greaseproof paper to size.
Ensure that the baking tin does not stand directly in front of the openings in the cooking compartment back
wall.
When baking small items, you should use similar sizes and thicknesses wherever possible.
You were baking on several levels.
The items on the top baking tray are
darker than those on the lower baking
tray.
Always select 4D hot air when baking on several levels. Baked items that are placed into the oven on trays or
in baking tins/dishes at the same time will not necessarily be ready at the same time.
The cake looks good, but is not
cooked properly in the middle.
Use a lower temperature and bake slightly longer; if necessary, add slightly less liquid. For cakes with a moist
topping, bake the base first. Sprinkle it with almonds or breadcrumbs and then place the topping on top.
The cake cannot be turned out of the
dish when it is turned upside down.
Allow the cake to cool down for 5 to 10 minutes after baking. If it still sticks, carefully loosen the cake around
the edges again using a knife. Turn the cake tin upside down again and cover it several times with a cold, wet
cloth. Next time, grease the baking tin/dish and sprinkle with breadcrumbs.
