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429548
baking in several baking trays simultaneously – on two
or even three levels, baking time for each tray can e
di erent. You may have to remove one of the trays
sooner (normally, this would be the uppermost tray.
• If possible, prepare bite-size pastry, such as cupcakes,
in the same thickness and height. Unevenly sized pastry
will be unevenly browned!
• When baking several types of pastry simultaneously,
there will be a signifi cant amount of vapor in the oven,
resulting in accumulation of condensate on the oven
door.
Tips on baking pastry
Is the pastry completely done?
Use a wooden stick to pierce the pastry at the highest
point. If there are no traces of dough when the stick is
removed, the pastry is done. Turn o the oven and use the
remaining accumulated heat.
The pastry has collapsed
Check the recipe. Next time, use less liquid. Observe the
instructions on mixing / kneading time, especially when
using small household appliances.
The pastry is too light-colored
Next time, use a dark-colored baking tray, place the tray
one guide level lower, or turn on the lower heater towards
the end of the cooking process.
The pastry with a moist fi lling (e.g. cheesecake) is not
completely done
Next time, reduce the temperature and extend the cooking
time.
Notes on the pastry baking table:
• Two values are indicated for temperature, lower and
upper. Initially, set the lower temperature; if the pastry is
not brown enough, increase the temperature next time.
• Cooking times are given as an estimate and may vary
subject to a number of circumstances.
• The value printed in bold in the temperature table
indicates the most appropriate operating mode for a
particular type of pastry.
• The indication * means that the oven should be
preheated with the corresponding operating mode
selected.
• When using baking paper, make sure it is resistant to
high temperature.
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