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Beschikbare talen
Beschikbare talen
Small baked products
Biscuits
Viennese whirls (preheat)
Almond biscuits
Meringue
Choux pastry
Puff pastry
Bread and rolls
When baking bread, preheat the oven, unless instructions state
otherwise.
Bread and rolls
Yeast bread with 1.2 kg flour
Sourdough bread with 1.2 kg
flour
Bread rolls, e.g. rye bread
rolls(do not preheat)
Baking tips
You want to bake according to your own
recipe.
How to tell whether sponge cake is
baked through.
The cake collapses.
The cake has risen in the middle but is
lower around the edge.
The cake goes too dark on top.
The cake is too dry.
The bread or cake (e.g. cheesecake)
looks good, but is soggy on the inside
(sticky, streaked with water).
The cake is unevenly browned.
The bottom of a fruit cake is too light.
The fruit juice overflows.
Small baked products made out of yeast
dough stick to one another when bak-
ing.
Condensation forms when you bake
moist cakes.
22
Accessories
Baking sheet
Baking sheet
Baking sheet
Baking sheet
Baking sheet
Baking sheet
Accessories
Baking tray
Baking tray
Baking tray
Use similar items in the baking tables as a guide.
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.
Use less fluid next time or set the oven temperature 10 degrees lower. Observe the
specified mixing times in the recipe.
Do not grease the sides of the springform cake tin. After baking, loosen the cake care-
fully with a knife.
Place it lower in the oven, select a lower temperature and bake the cake for a little
longer.
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.
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.
Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake
delicate pastries on one level using
paper can affect the air circulation. For this reason, always cut greaseproof paper to fit
the baking tray.
Place the cake one level lower the next time.
Next time, use the deeper universal pan, if you have one.
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.
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.
Level
Type of
heating
3
%
2
%
3
%
3
%
2
%
3
%
Never pour water into the hot oven.
Level
Type of
heating
2
%
2
%
4
%
Top/bottom heating. Protruding greaseproof
%
Temperature in
Cooking time
°C
in minutes
150-170
10-20
150-170
20-30
110-120
30-40
80-100
90-180
200-220
30-40
200-220
20-30
Temperature
Cooking time
in °C
in minutes
270
8
200
35-45
270
8
200
40-50
200-220
20-30
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