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V
IV
III
II
I
Baking parameters for conventional heating are
summarized in Table 1, and for hot air
circulation in Table 2.
If you use hot air circulation function, no pre-
heating is necessary.
If air circulation function is used while baking a
cake, the baking tray should be put at level III
from the oven bottom. In case you bake two
cakes simultaneously, use levels II and IV.
Baking parameters
for conventional heating
Table 1
Gebäckparameter bei Nutzung
Konventioneller Beheizung
Tabelle 1
& &% 2 42+ *.$ (
. 4 6$ 2% &/ 4 %.
&1"$6& 1
Kind of dough
Gebäckart
/
Level
Höhe
".
Temperature
Temperatur °C
/ °#
Baking time, min.
Backzeit, min.
, .
Cakes in cups and dishes
Formgebäck
2+ *.& 4 5 %&7
Meringue / Schaumgebäck / 0
2-3
80-100
60-70
Sand paste /Sandkuchen /
2-3
160-180
40-70
Yeasted dough / Hefekuchen / '&&
2-3
170-180
50-60
Tart /Torte / /
2-3
160-180
30-50
Sponge cake / Biskuitkuchen / 0
2-3
160-180
10-25
Shortcrust for fruit tart / Mürberteig für Obsttorte
/
2-3
Heat / Erhitzter /
. 200-220
Cakes on baking trays
Gebäck auf dem Blech
2+ *.& & + $4 -7
Crumbly yeasted dough cake / Hefestreusel /
'&&
2-3
170-190
30-40
Éclairs / Eclairs / 4
2-3
200-225
30-40
Fruit cake / Obstkuchen / #
.
2-3
170-190
30-50
Crumbly sweet cake / Streuselkuchen /
#
2-3
170-190
20-35
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