Loading ...
Loading ...
Loading ...
15
Bread and bread rolls
When baking bread, preheat the oven, unless instructions state
otherwise.
Never pour water into the hot oven.
Baking tips
Strudel, sweet Universal pan 2
%
190-210 55-65
Pizza Universal pan 2
%
210-230 25-35
Tarte flambée (preheat) Universal pan 2
%
250-270 10-15
Börek Universal pan 2
%
180-200 40-50
Small baked products Accessories Level Type of
heating
Temperature
in °C
Cooking time
in minutes
Biscuits Universal pan 3
%
160-180 15-25
Viennese whirls (preheat) Universal pan 3
%
140-150 30-40
Macaroons Universal pan 2
%
100-120 30-40
Meringue Universal pan 3
%
80-100 100-150
Muffins Wire rack with muffin tray 2
%
180-200 20-30
Choux pastry Universal pan 2
%
210-230 30-40
Puff pastry Universal pan 3
%
200-220 20-30
Leavened cake Universal pan 2
%
180-200 20-30
Cakes on trays Accessories Level Type of
heating
Temperature
in °C
Cooking time
in minutes
Bread and rolls Accessories Level Type of
heating
Temperature
in °C
Cooking time
in minutes
Yeast bread with 1.2 kg flour Universal pan 2
%
270
200
5
30-40
Sourdough bread with 1.2 kg
flour
Universal pan 2
%
270
200
8
35-45
Flatbread Universal pan 2
%
270 10-15
Bread rolls (do not preheat) Universal pan 3
%
200-220 20-30
Rolls made with sweet yeast
dough
Universal pan 3
%
180-200 15-20
You want to bake according to your own
recipe.
Use similar items in the baking tables as a guide.
How to tell whether sponge cake is
baked through.
Approximately 10 minutes before the end of the baking time specified in the recipe, stick
a cocktail stick into the cake at the highest point. If the cocktail stick comes out clean,
the cake is ready.
The cake collapses. Use less fluid next time or set the oven temperature 10 degrees lower. Observe the
specified mixing times in the recipe.
The cake has risen in the middle but is
lower around the edge.
Do not grease the sides of the springform cake tin. After baking, loosen the cake care-
fully with a knife.
The cake goes too dark on top. Place it lower in the oven, select a lower temperature and bake the cake for a little
longer.
The cake is too dry. When it is done, make small holes in the cake using a cocktail stick. Then drizzle fruit
juice or an alcoholic beverage over it. Next time, select a temperature 10 degrees higher
and reduce the baking time.
The bread or cake (e.g. cheesecake)
looks good, but is soggy on the inside
(sticky, streaked with water).
Use slightly less fluid next time and bake for slightly longer at a lower temperature. For
cakes with a moist topping, bake the base first. Sprinkle it with almonds or bread crumbs
and then place the topping on top. Follow the recipe and baking times.
The cake is unevenly browned. Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake
delicate pastries on one level using
% Top/bottom heating. Protruding greaseproof
paper can affect the air circulation. For this reason, always cut greaseproof paper to fit
the baking tray.
The bottom of a fruit cake is too light. Place the cake one level lower the next time.
The fruit juice overflows. Next time, use the deeper universal pan, if you have one.
Small baked products made out of yeast
dough stick to one another when bak-
ing.
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.
Condensation forms when you bake
moist cakes.
Baking may result in the formation of water vapour, which escapes above the door. The
steam may settle and form water droplets on the control panel or on the fronts of adja-
cent units. This is a natural process.
Loading ...
Loading ...
Loading ...