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Tips on baking pastry
54
Baking pastry with hot air
Baking pastry with hot air is particularly convenient when you
wish to bake on several shelf / guide levels simultaneously,
especially when preparing bite-size pastry in shallow trays.
Preheating and using the second and third guide level is
recommended. This mode is also appropriate for moist pastry
and fruit cakes (in this case, bake on a single level only).
• The temperature is normally set lower than when baking
with the upper/lower heater combination (see also the pastry
baking table).
• Various types of pastry can be baked simultaneously, if the
required temperature is approximately the same for all.
• Baking time can vary, even for equal baking trays. When
baking in several baking trays simultaneously – on two or even
three levels, baking time for each tray can be different. 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 condens on the oven door.
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 off 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.
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