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• If the inside of the cake is cooked well,
but outside is sticky, use less liquid, de-
crease the temperature and increase the
cooking time.
Hints for pastry
• If the pastry is too dry, increase the tem-
perature by 10 °C and shorten the cook-
ing time. Wet the dough sheets with a
sauce consisting of milk, oil, egg and
yoghurt mixture.
• If the pastry is getting cooked slowly,
make sure that the thickness of the
pastry you have prepared does not over-
flow the tray.
Cooking table for pastries and oven foods
Suggestions for baking with a single tray
Food
Accessory to be
used
Cake on the tray
Standard tray *
Cake mould on
Cake in the mould
wire grill** **
Small cakes
Standard tray *
Small cakes
Standard tray *
Round springform
pan, 26 cm in dia-
Sponge cake
meter on wire grill
**
Round springform
pan, 26 cm in dia-
Sponge cake
meter on wire grill
**
Cookie
Pastry tray *
Cookie
Pastry tray *
Pastry
Standard tray *
Pastry
Standard tray *
Pastry
Standard tray *
Bun
Standard tray *
Bun
Standard tray *
Whole bread
Standard tray *
Whole bread
Standard tray *
• If the pastry is browned on the surface
but the bottom is not cooked, make sure
that the amount of sauce you will use for
the pastry is not too much at the bottom
of the pastry. For an even browning, try
to spread the sauce evenly between the
dough sheets and the pastry.
• Bake your pastry in the position and
temperature appropriate to the cooking
table. If the bottom is still not browned
enough, place it on a bottom shelf for the
next cooking.
Operating func-
Shelf position
tion
Top and bottom
3
heating
Fan Heating
2
Top and bottom
3
heating
Fan Heating
2
Top and bottom
2
heating
Fan Heating
2
Top and bottom
3
heating
Fan Heating
3
Top and bottom
2
heating
Fan assisted bot-
2
tom/top heating
Fan Heating
2
Top and bottom
2
heating
Fan Heating
3
Top and bottom
3
heating
Fan Heating
3
EN / 36
Temperature (°C) Baking time (min)
(approx.)
180
30 ... 45
180
35 ... 45
160
25 ... 35
150
25 ... 35
160
30 ... 45
160
30 ... 40
170
25 ... 40
170
20 ... 30
200
30 ... 45
200
30 ... 40
180
35 ... 45
200
20 ... 35
180
20 ... 30
200
30 ... 45
200
30 ... 40
EN
NL
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