Asko BO6PY4I1-42 Operating Instructions Manual page 19

Baking pastry
Only use one level and dark baking sheets or trays. In
light-coloured baking sheets or trays, the browning of
the pastry will be poorer, as such equipment will refl ect
the heat.Always place the baking trays on the grid. If you
are using the supplied baking sheet, remove the grid.
Cooking time will be shorter if the oven is preheated.
Type of food
PASTRY
Vegetable soufflé
Sweet soufflé
Rolls *
Bread *
White bread *
Buckwheat bread *
Whole grain bread *
Rye bread *
Spelt bread *
Walnut cake
Sponge cake *
Cheesecake
Cupcakes
Small pastries made with yeast dough
Cabbage pirozhki
Fruitcake
Meringue cookies
Tip
Is the cake done?
Did the cake collapse?
The cake is too light at the
bottom?
Cake with moist stuffing is
underdone?
Do not insert the deep baking tray into the fi rst guide.
Guide level
(from the bottom)
2
2
2
2
3
3
3
3
3
2
3
2
3
3
3
3
3
Use
• Pierce the cake at the top with a wooden toothpick or skewer. If there are no traces on the
pick or the skewer when pulled out, the cake is done.
• Check the recipe.
• Next time, use less liquid.
• Note the mixing time when using small mixers, blenders etc.
• Use a dark-coloured baking sheet or tray.
• Place the baking sheet one guide lower and switch on the lower heater towards the end of
the cooking progress.
• Increase temperature and extend baking time.
Temperature Cooking time
(°C)
190-200
190-200
200-220
180-190
180-190
180-190
180-190
180-190
180-190
180
160-170
170-180
170-180
200-210
200-210
140-190
120
(min)
30-35
30-35
30-40
50-60
45-55
45-55
45-55
45-55
45-55
55-55
25-30
65-75
25-30
25-30
25-30
90
90
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