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1 tray, e.g. oven level 3

1 cake in cake tin, e.g. oven level 1

2 tray, e.g. oven levels 1 and 3

Baking tins

• Baking tins made from dark-coloured metal with Teflon

coating are suitable for baking using Conventional

Cooking.

• For baking using the Fan Cooking function, baking tins

made of shiny light-coloured metal are suitable.

General instructions

• Insert the tray with the bevel at the front.

• When baking using Conventional Cooking and Fan

Cooking , you can also place two baking trays next to

one another on one level. This does not significantly

affect the baking time.

When frozen items are placed on baking trays, they

can buckle during cooking. This happens due to the

large difference in temperature between the frozen item

and the oven. After cooling, the buckling in the trays dis-

appears.

How to use the Baking Tables

• The tables give the required temperature settings,

cooking times and oven levels for a selection of typical

dishes.

• Temperatures and baking times are for guidance only,

as these will depend on the consistency of pastry,

dough or mixture, the amount and the type of baking

tin.

• We recommend setting the oven to a lower temperature

for the first time and only setting a higher temperature

when required, e.g. if you require more browning or if

the baking is taking too long.

• If you cannot find the settings for a certain recipe, look

for similar items.

• The baking time can be 10-15 minutes longer when

baking cakes on trays or in tins on multiple levels.

• Recipes with moist ingredients such as pizzas or fruit

flans are to be baked on one level.

• Cakes and pastries at different heights may brown at

an uneven rate at first. You should not change the

temperature setting if this occurs. Different rates of

browning even out as baking progresses.

• Baking and roasting times could differ from those of

your previous oven. For this reason you should adjust

the settings you usually use (temperature, cooking

times, etc.) and oven levels to the recommendations

provided in the following tables.

Roasting

Ovenware for roasting

• Any heat-resistant ovenware is suitable to use for

roasting. (Please follow the manufacturer's instruc-

tions.)

• You can place large roasts directly in the roasting tray

or on the shelf with the roasting tray underneath.

• We recommend roasting leaner cuts in a roasting pan

with a lid. The meat will be more succulent.

• All types of meat which are supposed to be browned

or form a crust or crackling can be roasted in a roasting

pan without a lid.

The information given in the following tables is for

guidance only.

• We recommend meat and fish weighing 1 kg or more

for roasting in the oven.