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Several small baked items on the bak-
ing sheet
Sesame seed rings
Puff pastry strudel
Yufka dough strudel
Rose börek
Yeast-risen pastry
Pizza
Bread (1.3 kg flour) Preheat*
Sandwiches
Turkish almond biscuits in syrup
Plaited loaf
for Swiss roll, preheat*
Meringue
* Do not use rapid heating to preheat the appliance.
Additional baking trays can be ordered from the after-sales service.
Dish
Pasta bake
Potato gratin made using raw ingredi-
ents,
Max. 4 cm deep
Vegetable goulash
* Only use heat-resistant glass dishes. Do not place a hot glass dish on a cold or wet surface. The glass could break.
Tips for baking cakes and strudel correctly
Before you start:
The ingredients used have an effect on
the cooking time.
Things to remember when baking a stru-
del or bake.
Cakes and bakes/strudel brown very
quickly but are not cooked through.
20
Accessories
Baking sheet
2 baking trays
3 baking trays
Baking sheet
2 baking trays
3 baking trays
Baking sheet
2 baking trays
Baking sheet
2 baking trays
Baking sheet
2 baking trays
Baking sheet
2 baking trays
Baking sheet
Baking sheet
Baking sheet
Baking sheet
Baking sheet
Baking sheet
Accessories and oven-
ware
Glass ovenproof dish, rec-
tangular*
Glass ovenproof dish, rec-
tangular*
Earthenware pot
Only preheat the appliance if the recipe specifies that you should do so. If you do pre-
heat, select a temperature that is lower than the baking temperature specified in the
cooking table. Apart from the baking tray required for baking, there should be no other
objects in the oven. If you are using a small tin for cooking, place this right in the centre
of the wire rack.
All the ingredients used for cakes and strudel must be fresh and at room temperature.
Flour must be of the quality required for baking cakes and strudel and must be sieved.
Use baking powder and yeast according to the instructions and quantity indications of
the manufacturer.
The table specifies 1 kg of yufka dough for preparing a bake/strudel. If you use more or
less dough than specified in the recipe, or if you use a strudel dough that you have rolled
out yourself, the thickness of the bake/strudel will vary, which will change the required
cooking temperature and time. The yufka dough sheets must be layered evenly on the
baking sheet and brushed with a mixture of milk, oil, egg and yoghurt. Pour the rest of
the egg/milk mixture over the bake. The dough sheets must be layered to an even height
and the egg/milk mixture must be evenly distributed so that the bake cooks and browns
evenly.
Not all foods brown at the same rate. When you brush food with egg, milk or oil, they
brown more quickly. If the bake browns too quickly: next time, slide the baking tray in at
a lower level, reduce the temperature and increase the baking time. Otherwise, the bake
may not be cooked through on the inside, even if appears to be on the outside.
Level
Type of
heating
3
<
1+3
<
1+3+5
<
3
<
1+3
<
1+3+5
<
3
<
1+3
<
3
<
1+3
<
3
<
1+3
<
3
<
1+3
<
3
<
3
<
3
<
3
<
3
<
3
<
Level
Type of
heating
3
<
3
<
1
<
Temperature in
Cooking time
°C
in minutes
170-190
35-45
160-180
45-55
160-180
50-60
190-210
15-25
180-200
25-35
170-190
30-40
210-230
25-35
210-230
30-40
210-230
30-40
190-210
35-45
170-190
20-30
160-180
30-40
180-200
20-30
170-190
40-50
270
8
200
35-45
190-210
20-30
160-180
30-40
150-170
25-35
170-190
10-20
80-100
100-190
Temperature in
Cooking time
°C
in minutes
190-210
25-35
160-180
50-60
190-210
90-100
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