Contents
Foreword................................................................................................................. 3
Introduction ............................................................................................................ 8
Using your oven ....................................................................................................... 8
Temperatures ........................................................................................................... 8
Durations.................................................................................................................. 8
Shelf level................................................................................................................. 8
Pre-heating............................................................................................................... 9
Heating-up phase .................................................................................................... 9
Crisp function......................................................................................................... 10
Automatic programmes ................................................................................... 10
Moisture Plus .................................................................................................. 11
Quantities and weights........................................................................................ 12
Optional accessories ........................................................................................... 13
Baking ................................................................................................................... 18
Tips on preparation ................................................................................................ 20
Types of flour .................................................................................................... 20
Raising agents .................................................................................................. 20
Dough and mixtures.......................................................................................... 20
Baked goods.......................................................................................................... 24
Apple tart ............................................................................................................... 27
Apple sponge......................................................................................................... 28
Apple pie ................................................................................................................ 29
Apple hazelnut streusel.......................................................................................... 30
Apricot streusel cake ............................................................................................. 31
Belgian sponge cake ............................................................................................. 32
Gateau.................................................................................................................... 33
II. Cappuccino filling ......................................................................................... 35
Yeast butter cake ................................................................................................... 36
Swiss fruit flan........................................................................................................ 42
Gugelhupf .............................................................................................................. 44
Plaited walnut brioche ........................................................................................... 45
4