The difference to ‘normal’ ovens lies in the volume of the baking chamber. Temperature and time specifications in recipes can be adopted without any changes. You may only need to adjust the quantities of your dish to the size of the baking chamber. One advantage of the smaller baking chamber volume is a noticeably shorter preheating time.
BG 1550, BGE 1580/E, BG 1805/E, BG 1620 – How do these appliances differ from ‘normal’/‘standard-sized’ ovens? Can temperatures and baking times be transferred directly from recipes?
