Siemens HN678G4.1 Instruction Manual page 38

Universal pan or baking tray
Slide the universal pan or the baking tray in carefully as
far as the limit stop with the bevelled edge facing the
appliance door.
When baking moist cakes or pastries with many
toppings, use the universal pan so that any excess
liquid does not overflow and make the cooking
compartment dirty.
Baking tins
Dark- coloured metal baking tins are most suitable.
Tinplate baking tins, ceramic dishes and glass dishes
extend baking time and mean that the baked item will
not brown evenly. If you wish to bake using these
baking tins/dishes and using top/bottom heating, slide
in the tin/dish at level 1.
The baking tins must be resistant to heat and steam for
use in steam-assisted baking.
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Recommended setting values
You can find the ideal heating type for various pastries
in the table. The temperature and baking time are
dependent on the quantity and composition of the
dough. Different settings ranges are indicated for this
reason. Try using the lower values at first. A lower
temperature results in more even browning. If
necessary, use a higher setting the next time.
Dish
Cakes in tins
Sponge cake, simple
Sponge cake, simple
Sponge cake, simple
Sponge cake, simple, 2 levels
Sponge cake, delicate
Fruit flan made from sponge
mixture, delicate
Fruit flan made from sponge
mixture, delicate
Sponge flan base
Sponge flan base
Fruit tart or cheesecake with
shortcrust pastry base
Fruit tart or cheesecake with
shortcrust pastry base
Swiss flan
Tart
* Preheat
** Preheat for 5 mins, do not use quick heat function
Accessories/cookware
Ring tin/cake tin
Ring tin/cake tin
Ring tin/cake tin
Ring tin/cake tin
Ring tin/cake tin
Bundt cake tin
Bundt cake tin
Flan base tin
Flan base tin
Springform cake tin, diameter
26 cm
Springform cake tin, diameter
26 cm
Pizza tray
Tart tin, tinplate
Baking times can not be reduced by using higher
Note:
temperatures. Cakes or small baked items would only
be cooked on the outside, and would not be fully baked
in the middle.
The setting values apply to dishes placed into a cold
cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, you can reduce the indicated baking times by
several minutes.
Preheating is necessary for selected dishes, and this is
indicated in the table.
If you wish to follow one of your own recipes when
baking, you should use a similar baked item in the table
as a reference. You can find additional information in
the tips on baking attached to the settings table.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
4D hot air
:
■
Top/bottom heating
%
■
Pizza setting
;
■
Intensive heat
&
■
The levels of steam intensity are indicated as numbers
in the table:
1 = Low
■
2 = Medium
■
3 = High
■
Shelf posi- Type of Tempera-
tion heating ture in °C
2 150-170
%
2 160-180
:
2 150-160
:
3+1 140-150
:
2 150-170
%
2 160-180
%
2 160-180
:
3 160-180
%
2 150-160
:
2 150-170
:
2 160-180
:
100
3 190-210
&
1 220-240
&
Tested for you in our cooking studio en
MW power in Steam in-
watts tensity
- -
90 -
- 1
- -
- -
- -
90 -
- -
- 1
- -
180 -
- -
- -
- -
Cooking
time in
mins.
50-70
30-40
50-70
60-80
60-80
40-60
35-45
20-30
20-30
65-85
30-40
20
50-60
30-45
37