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en Tested for you in our cooking studio
30
Baking tips
Meal Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins
Macaroni bake Glass ovenproof dish, rectangular** 2
$ and
5
200 40–50
Potato gratin made from raw ingredients,
max. 4 cm deep
Glass ovenproof dish, rectangular** 3
$
190* 40–50
Potato gratin made from raw ingredients,
max. 4 cm deep
Glass ovenproof dish, rectangular** 2
$ and
5
190* 30–40
Meatballs with potatoes, in sauce Glass ovenproof dish, rectangular** 2
$
180 70–80
Goulash Glass ovenproof dish, rectangular** 2
$ and
5
170 60–70
Chicken with potatoes Glass ovenproof dish, rectangular** 3
$
200 70–80
Chicken with potatoes Glass ovenproof dish, rectangular** 3
$ and
5
200 60–70
Vegetable terrine Glass ovenproof dish, with lid** 2
$
200 75–85
* Preheat for 10 minutes.
** Use heat-resistant glass ovenware only. Never set hot glass ovenware down on a cold or wet surface after taking it out of the oven. This may cause
the glass ovenware to crack.
You wish to bake according to your own rec-
ipe.
Use similar items in the baking tables as a guide.
How to tell whether sponge cake is baked
through:
Approx. 10 minutes before the end of the baking time stated in the recipe, insert a cocktail stick into
the cake at its deepest point. If the cocktail stick comes out clean, the cake is ready.
The cake collapses. Next time, add less liquid. 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 edge of the springform cake tin. After baking, loosen the cake carefully with a knife.
The cake is too dry. Make tiny holes in the finished cake using a cocktail stick. Then drizzle fruit juice or an alcoholic drink
over it. Next time, reduce the baking time.
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 available).
The pieces of dough are sticking together
when the yeast rolls are baked.
There must be a distance of about 2 cm between the bread rolls. This gives enough space for the
bread rolls to expand and bake evenly on all sides.
Condensation forms when you bake moist
cakes.
Steam can form during baking, which escapes via the door. The steam may settle and form water
droplets on the control panel or on the fronts of adjacent units. This is a natural process.
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