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Tested for you in our cooking studio en
39
Tips on baking
Soufflé 1,2L-soufflé dish 2 ‚ 160-170* - 35-45
Soufflé 1,2L-soufflé dish 2 ‚ 160-180 2 35-45
Soufflé individual moulds 3 ‹ 100 - 40-45
Choux pastry baking tray 3 … 190-210* - 30-40
Choux pastry baking tray 3 … 200-220* 1 25-35
Meat Pie rectangular pie tin 2 ‚ 170-190 - 50-70
Meat Pie rectangular pie tin 2 ‚ 170-180 2 40-50
Yorkshire pudding 12-cup-tin 3 … 200-220* - 15-25
Jacket potatoes baking tray 3 ‚ 150-170 - 75-90
Jacket potatoes universal pan 3 ‚ 180-190 2 40-50
Pizza, homemade baking tray 3 ƒ 200-220 - 25-35
Pizza, homemade baking tray 3 „ 200-220 - 25-35
Pizza, homemade, thin base pizza tray 2 ƒ 230-250 - 25-35
Pizza, homemade, thin base pizza tray 2 „ 210-220 - 25-30
Multishelf baking
Victoria Sponge Cake, 2 levels 4x Ø20 cm tins 3+1 ‚ 160-170* - 25-35
Scones, 2 levels 2 baking trays 3+1 ‚ 170-190* - 12-16
Biscuits, 2 levels 2 baking trays 3+1 ‚ 140-160* - 10-25
Biscuits, 3 levels 3 baking trays 4+3+1 ‚ 140-160* - 15-30
Small cakes, 2 levels 2x 12-cup-tins 3+1 ‚ 140-160* - 22-32
Puff pastry slices, 2 levels 2 baking trays 3+1 ‚ 170-190* - 25-45
Puff pastry slices, 3 levels 3 baking trays 4+3+1 ‚ 170-190* - 25-45
Jam tarts, 2 levels 2x 12-cup-tins 3+1 ‚ 170-190* - 20-35
Meringues, 2 levels 2 baking trays 3+1 ‚ 90-100* - 100-130
Jacket potatoes, 2 levels universal pan + baking tray 3+1 ‚ 150-170* - 75-90
(White) Bread, 2 levels 4x loaf tins 3+1 ‚ 170-190* - 30-40
Pizza, homemade, 2 levels universal pan + baking tray 3+1 ‚ 180-200 - 35-45
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in mins.
* Preheat
You want to find out whether the cake
is completely cooked in the middle.
Push a cocktail stick into the highest point on the cake. If the cocktail stick comes out clean with no dough res-
idue, the cake is ready.
The cake collapses. Next time, use less liquid. Alternatively, set the temperature to be 10 °C lower and extend the baking time.
Adhere to the specified ingredients and preparation instructions in the recipe.
The cake has risen in the middle but
is lower around the edge.
Only grease the base of the springform cake tin. After baking, loosen the cake carefully with a knife.
The fruit juice overflows. Next time, use the universal pan.
Small baked items stick to one
another during baking.
There should be a gap of approx. 2 cm around each item. This gives enough space for the baked items to
expand well and brown on all sides.
The cake is too dry. Set the temperature 10 °C higher and shorten the baking time.
The cake is generally too light in col-
our.
If the shelf position and the cookware are correct, then you should increase the temperature if necessary or
extend the baking time.
The cake is too light on top, and too
dark underneath.
Bake the cake one level higher in the oven the next time.
The cake is too dark on top, and too
light underneath.
Bake the cake one level lower in the oven the next time. Select a lower temperature and extend the baking
time.
Cakes baked in a tray or tin are too
brown at the back.
Place the baking tray in the middle of the accessories, not directly against the back wall.
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