Operation Manual

31
Bread and rolls
Preheat the oven for bread-making unless otherwise instructed.
Do not spill water directly into the oven when it is hot.
Suggestions and practical advice for baking
Pizza Universal tray 2
%
200-220 25-35
Universal tray + oven tray 3+1
›
180-200 40-50
Flambéed tart (preheat) Universal tray 2
%
270 15-20
Börek Universal tray 2
%
190-200 40-55
Small pastries Accessories Level Heating type Temperature in °C Time
in minutes
Pastries and biscuits Universal tray 3
›
140-160 15-25
Universal tray + oven tray 3+1
›
130-150 25-35
2 oven trays + universal tray 5+3+1
›
130-150 25-40
Tea biscuits (preheat) Universal tray 3
%
140-150 30-40
Universal tray 3
›
140-150 20-30
Universal tray + oven tray 3+1
›
140-150 25-35
2 oven trays + universal tray 5+3+1
›
140-150 25-35
Macaroons Universal tray 2
%
110-130 30-40
Universal tray + oven tray 3+1
›
110-120 35-45
2 oven trays + universal tray 5+3+1
›
110-120 35-45
Meringues Universal tray 3
›
80-100 100-150
Tartlets Wire shelf and tartlet tin 3
%
180-200 20-25
2 wire shelves and tartlet tin 3+1
›
160-180 25-30
Ensaimada Universal tray 2
%
210-230 30-40
Puff pastry Universal tray 3
›
190-200 25-35
Universal tray + oven tray 3+1
›
190-200 30-40
2 oven trays + universal tray 5+3+1
›
170-180 35-45
Yeast dough pastry Universal tray 2
%
190-210 20-30
Universal tray + oven tray 3+1
›
160-180 25-35
Cakes prepared on the tray Accessories Level Heating
type
Temperature
in °C
Time
in minutes
Bread and rolls Accessories Level Heating
type
Temperature
in °C
Time
in minutes
Yeast bread made using 1.2 kg of flour Universal tray 2
%
270
200
8
35-45
Fermented dough bread made using 1.2 kg
of flour
Universal tray 2
%
270
200
8
40-50
Bread pudding Universal tray 2
%
270 15-20
Bread rolls (no preheat) Universal tray 3
%
200 20-30
Sweet yeast dough bread rolls Universal tray 3
%
180-200 15-20
Universal tray + oven tray 3+1
›
150-170 20-30
If you want to use your own recipe. You can use a similar product to the one listed in the cooking table as a guide.
How to check whether your sponge cake is
ready.
10 minutes before the end of the cooking time indicated in the recipe, test the
thickest part of the cake with a thin wooden skewer. The cake is ready when the
skewer comes out clean, with no traces of cake mix.
The cake is too flat. Next time, try using less liquid or reduce the oven temperature by 10 degrees.
Ensure you mix the dough according to the times given in the recipe.
The cake has a peaked centre, but the edges
are lower.
Do not grease the cake tin. Once the cake is ready, use a knife to carefully
remove it from the cake tin.
If the cake is too brown on top. Position the cake lower in the oven, reduce the oven temperature and bake it for
longer.