Recommended Baking Guide
Menu | Cookware / Baking Shape | Rack Position | Mode | Temperature (℃) | Preheating Time (minutes) | Baking Time (minutes) |
|---|---|---|---|---|---|---|
Sponge Cake | Square form | 2 |  | 170 | - | 50 |
1 |  | 140 | - | 70 | ||
Sponge Cake with fruits | Round form | 1 | | 150 | - | 50 |
Tray | 1 | | 140 | - | 70 | |
Raisins Brioche Muffin (Yeast Cake) | Muffin form | 2 | | 220 | 19 | 11 |
Gugelhupf (with Yeast) | Tray | 1 | | 150 | 11 | 60 |
Muffin | Muffin form | 1 | | 160 | 8 | 30 |
1 |  | 150 | 8 | 30 | ||
Apple Yeast Cake | Tray | 1 | | 160 | 10 | 42 |
2 | | 150 | 8 | 42 | ||
Water Sponge Cake (6 Eggs) | Springform | 1 | | 160 | 9 | 41 |
Water Sponge Cake (4 Eggs) | Springform | 1 | | 160 | 9 | 26 |
Water sponge Cake | Springform | 1 |  | 160 | - | 35 |
Hefezopf (Callah) | Tray | 2 | | 150 | - | 40 |
Small Cakes (20 ea) | Tray | 2 | | 150 | - | 36 |
Small Cakes (40 ea) | Tray | 2+4 | | 150 | 10 | 34 |
Butter Yeast Cake | Tray | 2 | | 150 | 8 | 30 |
Shortbread | Tray | 2 | | 170 | 8 | 13 |
Shortbread (2 trays) | Tray | 2+4 | | 160 | 8 | 12 |
Vanilla Cookies | Tray | 2 | | 160 | 8 | 10 |
2+4 | | 150 | 8 | 14 | ||
White Bread (1 kg flour) | Box | 1 | | 170 | 9 | 50 |
| 170 | 12 | 45 | |||
Fresh Pizza (thin) | Tray | 2 | | 170 | 9 | 21 |
Fresh Pizza (thick) | Tray | 2 | | 170 | 10 | 45 |
Fresh Pizza (thick) | Tray | 2 | | 170 | 8 | 41 |
Bread | Tray | 1 | | 190 | 9 | 30 |
Tips for baking
- Do you want to cook your own recipe?
- Is the cake baked ready?
- The cake loses massive volume during cooling down after baking.
- The height of the cake is in the middle much higher than at the outer ring.
- The cake is too brown at the top.
- The cake is too dry.
- The food is good looking but the humidity inside is too high.
- The browning is uneven.
- The cake is less browned on the bottom.
- Baking on more than one rack at the same time: One rack is darker than the other.
- Condensing water during baking.
- Which kind of cookware can be used?
Try to use settings of similar recipes first and optimize the cooking process due to the result.
Put a wooden stick inside the cake about 10 minutes before the given baking time is reached. If there is no raw dough at the stick after pulling out, the cake is ready.
Try to lower the temperature setting by 10 °C and double check the food preparing instructions regarding the mechanical handling of the dough.
Do not grease the outer ring of the Springform form.
Use a lower shelf rack and or use a lower set temperature (this may lead to a longer cooking time).
Use a 10 °C higher set temperature (this may lead to a shorter cooking time).
Use a 10 °C lower set temperature (this may lead to a longer cooking time) and double check the recipe.
Use a 10 °C lower set temperature (this may lead to a longer cooking time). Use the “Top & Bottom Heating” mode on one rack.
Choose a rack down.
Use a fan assisted mode for baking at more than one rack and take out the trays individually when ready. It is not necessary that all trays are ready at the same time.
Steam is part of baking and cooking and moves normally out of the oven together with the cooling air flow. This steam may condensate at different surfaces at the oven or near to the oven and build water droplets. This is a physical process and cannot be avoid completely.
Every heat resistant cookware can be used. It is recommended not to use aluminium in direct contact with food, especially when it is sour. Please ensure a good fitting between container and lid.