Zenith IFE 3644 WH User Manual page 24

Tips for baking cakes
• If the cake is too dry, increase the tem-
perature by 10°C and shorten the baking
time.
• If the cake is moist, use a small amount
of liquid or reduce the temperature by
10°C.
• If the top of the cake is burnt, put it on
the lower shelf, lower the temperature
and increase the baking time.
• If the inside of the cake is cooked well,
but outside is sticky, use less liquid, de-
crease the temperature and increase the
cooking time.
Hints for pastry
• If the pastry is too dry, increase the tem-
perature by 10 °C and shorten the cook-
ing time. Wet the dough sheets with a
sauce consisting of milk, oil, egg and
yoghurt mixture.
Cooking table for pastries and oven foods
Food Accessory to be
used
Cake on the tray Standard tray *
Cake mould on
Cake in the mould
wire grill **
Small cakes Standard tray *
Small cakes Standard tray *
Round cake
mould, 26 cm in
Sponge cake diameter with
clamp on wire grill
**
Round cake
mould, 26 cm in
Sponge cake diameter with
clamp on wire grill
**
Cookie Pastry tray *
Pastry Standard tray *
Bun Standard tray *
Whole bread Standard tray *
• If the pastry is getting cooked slowly,
• If the pastry is browned on the surface
• Bake your pastry in the position and tem-
Operating func- Shelf position
tion
Top and bottom
3
heating
Top and bottom
2
heating
Top and bottom
3
heating
Fan assisted bot-
3
tom/top heating
Top and bottom
2
heating
Fan assisted bot-
2
tom/top heating
Top and bottom
3
heating
Fan assisted bot-
2
tom/top heating
Top and bottom
2
heating
Top and bottom
3
heating
EN / 24
make sure that the thickness of the
pastry you have prepared does not over-
flow the tray.
but the bottom is not cooked, make sure
that the amount of sauce you will use for
the pastry is not too much at the bottom
of the pastry. For an even browning, try to
spread the sauce evenly between the
dough sheets and the pastry.
perature appropriate to the cooking table.
If the bottom is still not browned enough,
place it on a bottom shelf for the next
cooking.
Temperature (°C) Baking time
180
180
160
150
160
160
170
200
200
200
(min) (approx.)
30 ... 40
30 ... 40
25 ... 35
20 ... 30
30 ... 40
20 ... 30
25 ... 35
35 ... 45
20 ... 30
30 ... 40