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Recommended Baking Guide

The baking guide contains the temperature settings, baking times and oven rack positions for a selection of typical dishes.

  • Temperatures and baking times should be regarded as reference figures only. The actual values depend on the type of preparation, quality of ingredients and the baking tin in use.

  • We recommend first selecting a lower temperature and then increasing it if necessary, for example if you want a higher degree of browning or the baking time is too long.

  • If you cannot work out the settings for a specific recipe, simply use the settings for the most similar recipe.

  • When baking cakes on baking trays or in tins on more than one rack, the baking time may be extended by 10-15 minutes.

  • Foods with a high liquidity content (e.g. pizza, fruit cakes, etc.) should be baked on a single rack only.

  • With cakes and baked items with different racks of dough, uneven browning may take place initially. In this case, do not alter the temperature setting. The degree of browning will even itself out over the baking process.

  • For energy saving, use the residual heat for 8 minutes before you finish cooking.

Note

  • Always count rack position from the bottom up.

Baking on a single oven rack

  • Rack: Rack Position

Cakes in baking tins

Cook Mode

Hot Air

Top Bottom Heat

Time

(minute)

Category

Rack

Temp.

(℃)

Rack

Temp.

(℃)

Ring-shaped pound cake

2

150-160

2

160-180

50-70

Biscuits / pancakes

2

140-160

2

150-170

30-60

Sponge finger

2

150-160

2

160-180

25-40

Flan base – shortcrust pastry

3

170-180

2

190-210 *1

10-25

Flan base – cake mixture

3

150-170

2

170-190

20-25

Apple pie

3

160-180

1

170-190

65-75

Spicy cakes and flan base

(e.g. quiche lorraine)

2

160-180

2

190-210

30-70

Cheesecake

2

140-160

2

170-190

60-90

Cakes on baking tray

Cook Mode

Hot Air

Top Bottom Heat

Time

(minute)

Category

Rack

Temp.

(℃)

Rack

Temp.

(℃)

Bread plaits / larger cakes

3

160-170

4

170-190

30-40

Christmas stollen

3

150-170 *1

4

160-180 *1

40-60

Bread (rye bread)

Fermentation is required

2

180-200 *1

140-160

2

230 *1

160-180

20

30-60

Pie / eclair

3

160-170 *1

4

190-210

15-30

Swiss roll

3

150-170 *1

4

180-200 *1

10-20

Fruit cake with shortcrust pastry

3

160-170 *1

4

170-190 *1

40-80

Slices with topping / filling

e.g. quark, cream, sugar, almonds

-

-

4

160-180 *1

40-80

Pizza (thick base) *2 *3

1

180-200

1

190-210 *1

30-60

Pizza (thin base) *2

1

200-220

1

230 *1

10-25

Unleavened bread

1

200-220

1

230 *1

08-15

Swiss flan

1

180-200

1

210-230

35-50

Biscuits

Cook Mode

Hot Air

Top Bottom Heat

Time

(minute)

Category

Rack

Temp.

(℃)

Rack

Temp.

(℃)

Shortcrust biscuits *2

3

150-160

4

170-190 *1

06-20

Iced biscuits *2

3

140-150

4

160-180

10-40

Cake mixture biscuits *2

3

150-160

4

170-190

15-20

Cakes and pastries with egg white, meringues

3

80-100

4

100-120

120-150

Macaroons

3

100-120

4

120-140

30-60

Yeast dough biscuits *2

3

160-170

4

170-190

20-40

Puff pastry cakes and pastries

3

160-180 *1

4

190-210 *1

20-30

Bread rolls

3

180-200 *1

4

180-220 *1

20-35

*1

Preheat the oven.

*2

Always switch off Rapid Preheat when baking on more than one oven rack.

*3

Use deep pan (or baking tray).

Baking on more than one oven rack

  • Rack: Rack Position

Cakes /cakes and pastries on baking sheet

Category

Hot Air

Time

(minute)

Rack

Temp.

(℃)

Pie / eclair *2

2, 4

160-180 *1

35-60

Dry sponge cake with crumble topping *2

2, 4

140-160

30-60

Shortcrust biscuits *2

2, 4

150-160

15-35

Iced biscuits *2

2, 4

140-150

20-60

Cake mixture biscuits *2

2, 4

160-170

25-40

Cakes and pastries with egg white, meringues *2

2, 4

80-100

130-170

Macaroons *2

2, 4

100-120

40-80

Yeast dough biscuits *2

2, 4

160-170

30-60

Puff pastry cakes and pastries *2

2, 4

170-180 *1

30-50

Bread rolls *2

2, 4

180-190 *1

30-55

Note

  • This is optional for products with two trays.

  • Place the deep pan (or baking tray) on rack position E.

*1

Preheat the oven.

*2

Always switch off Rapid Preheat when baking on more than one oven rack.

*3

Use deep pan (or baking tray).

Guide for strudel and baked dishes

  • Rack: Rack Position

Category

Top Bottom Heat

Time

(minute)

Rack

Temp.

(℃)

Baked Pasta

1

180-200

45-60

Lasagne

1

180-200

30-60

Baked Vegetables

1

200-220 *1

15-30

Pizza Baguette

1

200-220 *1

15-30

Soufflé

1

180-200

20-50

Fish Pie

1

180-200

30-60

Stuffed Vegetables

1

180-200

30-60

*1

Preheat the oven.

*2

Always switch off Rapid Preheat when baking on more than one oven rack.

*3

Use deep pan (or baking tray).

Guide for frozen ready–made dishes

  • Rack: Rack Position

Category

Top Bottom Heat

Time

(minute)

Rack

Temp.

(℃)

Frozen pizza

3

Follow instructions on pack.

Follow instructions on pack.

Baguette

3

Follow instructions on pack.

Follow instructions on pack.

Fruit Cake Base

3

Follow instructions on pack.

Follow instructions on pack.

Chips

3

200-220

15-25

Note

  • Turn chips 2 or 3 times when heating.

  • When heating frozen dishes, the baking tray may bend out of shape because of the great difference in the temperature of the frozen food and the oven. Trays normally return to their original shape once they have cooled down.

Tips for baking

Results of Baking

Possible Cause

Solution

The cake base is too light

Wrong oven rack position

Use a dark baking tin or put the cake one rack lower down.

Cake collapses

(turns lumpy, soggy)

Oven temperature too high

Set the temperature slightly lower.

Baking time too short

Set a longer baking time. The baking time cannot be reduced by setting a higher temperature.

Mixture contains too much liquid

Use less liquid. Follow instructions for dough mixing times, especially when using kitchen appliances.

Cakes are too dry

Oven temperature too low

Next time set a slightly higher temperature.

Baking time too long

Set a slightly shorter baking time.

Cakes are browned unevenly

Baking temperature too high and baking time too short

Set a slightly lower baking temperature and a slightly higher baking time.

Mixture unevenly distributed

Distribute the mixture evenly over the baking tray/tin.

Baking time too long

Temperature too low

Next time set a slightly higher temperature.