Operation Manual

45
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
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
Small pastries 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.
The cake is too dry. Use a skewer to make small holes in the finished cake. Pour a few drops of fruit
juice or alcoholic drink over the cake. Next time, increase the oven temperature
by 10 degrees and reduce the cooking time.
The bread or cake (cheesecake, for example)
looks fine on the outside but still has soft (soggy)
areas inside.
Next time, use less liquid and leave the product for a little longer in the oven, at
a lower temperature. The bases of cakes with juicy toppings should be baked
first on their own. Then sprinkle chopped almonds or breadcrumbs on the base
before adding the topping. Follow the recipe and the cooking times.
Pastries are not evenly browned. Select a lower temperature; the pastries will be browned more uniformly. Bake
more delicate pastries with top and bottom heating
% on one level. Overhang-
ing parchment paper may also affect air circulation. Always trim it to fit the bak-
ing tray.
The fruit pie is not brown enough at the bottom. Next time put the pie in at a lower level.
The fruit juices are spilling out. Next time use the universal tray if available.
Small pastries made with yeast may stick
together during baking.
Leave a space of about 2 cm between them. Then they will have enough space
to rise and brown on all sides.
Products have been baked on different levels.
Pastries on the upper tray are darker than those
on the lower tray.
Always use the 3D
› Hot air function when baking products on different levels.
Although several baking trays may be placed in the oven at the same time, this
does not mean that they will necessarily all be ready at the same time.
Baking moist cakes produces condensation. Condensation may form when baking. Some of this moisture may evaporate via
the door handle, and drops of condensation may form on the control panel or on
the front of nearby kitchen units. The oven is physically designed with this in
mind.