Operation Manual

46
Bread and bread rolls
If not specified otherwise, always preheat the oven for baking
bread.
Never pour water directly into a hot oven.
Baking tips
Bread and bread rolls Accessories Level Type of
heating
Temperature,
°C
Cooking time
in minutes
Yeast bread, 1.2 kg flour Aluminium baking tray 2
%
270
200
8
35-45
Sourdough bread, 1.2 kg flour Aluminium baking tray 2
%
270
200
8
35-45
Bread rolls (e.g. rye rolls) Aluminium baking tray 2
%
200-220 20-30
Small baked products Accessories Level Type of
heating
Temperature,
°C
Cooking time
in minutes
Biscuits Aluminium baking tray 2
%
150-170 15-25
Aluminium baking tray + enamel bak-
ing tray*
1+3
"
135-155 20-30
Meringue Aluminium baking tray 3
"
70-90 120-140
Cream puffs Aluminium baking tray 2
%
200-220 35-45
Macaroons Aluminium baking tray 2
%
110-130 30-40
Aluminium baking tray + enamel bak-
ing tray*
1+3
"
100-120 35-45
Puff pastry Aluminium baking tray 3
"
190-210 20-30
Aluminium baking tray + enamel bak-
ing tray*
1+3
"
180-200 30-40
* Additional enamel baking trays can be obtained from the after-sales service or specialist retailers: When baking on two levels,
always place the enamel baking tray in the upper shelf level.
You want to bake according to your own
recipe.
Use similar items in the baking tables as a guide.
How to tell whether sponge cake is
baked through:
Approximately 10 minutes before the end of the baking time specified in the recipe,
pierce the cake at its highest point with a cocktail stick. If the cocktail stick comes out
clean with no dough residue, the cake is ready.
The cake collapses. Use less fluid next time or set the oven temperature 10 degrees lower. Observe the mix-
ing times that are specified in the recipe.
The cake has risen in the middle but is
lower around the edge.
Do not grease the sides of the springform cake tin. After baking, use a knife to loosen
the cake carefully.
The cake browns too much on top. Place it lower in the oven, select a lower temperature and bake the cake for a little
longer.
The cake is too dry. Use a wooden skewer to make tiny holes in the finished cake. Then drizzle fruit juice or
an alcoholic drink over it. Next time, select a temperature that is 10 degrees higher and
reduce the baking time.
The bread or cake (e.g. cheesecake)
looks good, but is soggy on the inside
(sticky, with streaks of water).
Next time, use slightly less liquid and bake at a lower temperature for slightly longer. For
cakes with a moist topping, bake the base first. Cover the base with almonds or bread-
crumbs first and then apply the topping. Observe any recipes and baking times.
The tart or the cake has not been baked
evenly throughout.
Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake
delicate pastries on one level using Top/bottom heating
%. Extremely large greaseproof
paper that protrudes out over the baking tray may affect the air circulation. Always trim
the greaseproof to fit the baking tray.
The bottom of a fruit flan is too light. Place the cake one level lower the next time.
When baking yeast bread rolls, stick the
sections together.
There should be a gap of approx. 2 cm around each item. This leaves enough space for
the bread rolls to expand and be baked evenly.
You want to bake on two levels.
When baking on several layers, always use Hot air
". Food on baking trays that are
placed into the oven at the same time will not necessarily be ready at the same time.
Condensation forms when you bake
moist cakes.
Baking may create water vapour. The steam escapes via the door. The steam may settle
and form water droplets on the control panel or on the fronts of adjacent units. This is a
natural process.