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Facilità d'uso
20 minutes. Cakes on trays Accessories Level Type of Temperature Cooking time heating in °C in minutes Sponge mixture or yeast dough with dry Baking tray 2 % 170-190 20-30 topping Sponge mixture or yeast dough with Baking tray 3 % 170-190 40-50 moist topping, fruit Swiss roll (preheat) Baking tray 2 % 190-210 15-20 Plaited loaf with 500 g flour Baking tray 2 % 160-180 30-40 Stollen with 500 g flour Baking tray 3 % 160-180 60-70 Stollen with 1 kg flour Baking tray 3 % 150-170 90-100 Strudel, sweet Baking tray 2 % 180-200 55-65 Borek Baking tray 2 % 180-200 40-50 Pizza Baking tray 2 % 220-240 25-35 Small baked products Accessories Level Type of Temperature in Cooking time heating °C in minutes Biscuits Baking sheet 3 % 150-170 10-20 Viennese whirls (preheat) Baking sheet 2 % 150-170 20-30 Almond biscuits Baking sheet 3 % 110-120 30-40 Meringue Baking sheet 3 % 80-100 90-180 Choux pastry Baking sheet 2 % 200-220 30-40 Puff pastry Baking sheet 3 % 200-220 20-30 Bread and rolls Never pour water into the hot oven. When baking bread, preheat the oven, unless instructions state otherwise. Bread and rolls Accessories Level Type of Temperature Cooking time heating in °C in minutes Yeast bread with 1.2 kg flour Baking tray 2 % 270 8 200 35-45 Sourdough bread with 1.2 kg Baking tray 2 % 270 8 flour 200 40-50 Bread rolls, e. g. rye bread Baking tray 4 % 200-220 20-30 rolls( do not preheat) Baking tips You want to bake according to your own Use similar items in the baking tables as a guide. recipe. How to tell whether sponge cake is Approximately 10 minutes before the end of the baking time specified in the recipe, stick baked through. 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 Do not grease the sides of the springform cake tin. After baking, loosen the cake care- lower around the edge. 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) Use slightly less fluid next time and bake for slightly longer at a lower temperature. For looks good, but is soggy on the inside cakes with a moist topping, bake the base first. Sprinkle it with almonds or bread crumbs (sticky, streaked with water) . 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 There should be a gap of approx. 2 cm around each item. This gives enough space for dough stick to one another when bak- the baked items to expand well and brown on all sides. ing. Condensation forms when you bake Baking may result in the formation of water vapour, which escapes above the door. The moist cakes. steam may settle and form water droplets on the control panel or on the fronts of adjacent units. This is a natural process. Meat, poultry, fish Ovenware You may use any heatresistant ovenware. The baking tray is also suitable for large roasts. Glass ovenware is the most suitable. The lid of the roasting dish should fit well and close properly. Add a little more liquid when using enamelled roasting dishes. With roasting dishes made of stainless steel, browning is not so intense and the meat may be somewhat less well done. Increase the cooking times. Information in the tables: Ovenware without a lid = uncovered Ovenware with a lid = covered Always place the ovenware in the centre of the wire rack. Place hot glass ovenware on a dry mat after cooking. The glass could crack if placed on a cold or wet surface. Roasting Add in a little liquid if the meat is lean. Cover the base of the ovenware with approx. . cm of liquid. Add liquid generously for pot roasts. Cover the base of the ovenware with approx. 1 - 2 cm of liquid. The amount of liquid depends on the type of meat and the material the ovenware is made of. If preparing meat in an enamelled roasting dish, it will need a little more liquid than if cooked in glass ovenware. Roasting dishes made from stainless steel are not ideal. The meat cooks more slowly and browns less fully. Use a higher temperature and/ or a l...
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