Baking Tips - Siemens HP22B511M Instruction Manual

Cake in a mould
Cakes
Cakes
Sponge cake
Apple pie
Semolina cake
Several small baked items on the bak-
ing sheet
Small cakes
Biscuits
Sesame seed rings
Puff pastry strudel
Yufka dough strudel
Yeast-risen pastry
Pizza
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.

Baking tips

You wish to bake according to your own
recipe.
How to tell whether sponge cake is
baked through:
The cake collapses.
The cake has risen in the middle but is
lower around the edge.
The cake is too dry.
The bottom of a fruit cake is too light.
The fruit juice overflows.
The pieces of dough are sticking
together when the yeast rolls are baked.
Condensation forms when you bake
moist cakes.
20
Accessories
Round springform cake tin with tube
sheet, deep
Round springform cake tin with tube
sheet, wide
Springform cake tin (dia. 26 cm)
Springform cake tin, light (dia. 20 cm)
Glass ovenproof dish, rectangular
Accessories
Baking sheet
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
Use similar items in the baking tables as a guide.
Approx. 10 minutes before the end of the baking time stated in the recipe, insert a cock-
tail stick into the cake at its deepest point. If the cocktail stick comes out clean, the cake
is ready.
Next time, add less liquid. Observe the specified mixing times in the recipe.
Do not grease the edge of the springform cake tin. After baking, loosen the cake care-
fully with a knife.
Make tiny holes in the finished cake using a cocktail stick. Then drizzle fruit juice or an
alcoholic drink over it. Next time, reduce the baking time.
Place the cake one level lower the next time.
Next time, use the deeper universal pan (if available).
There must be a distance of about 2 cm between the bread rolls. This gives enough
space for the bread rolls to expand and bake evenly on all sides.
Steam can form during baking, which escapes via the door. The steam may settle and
form water droplets on the control panel or on the fronts of adjacent units. This is a natu-
ral process.
Level
2
3
2
2
3
Level Temperature in °C
(lower gas burner on
the oven)
4 170
3 180
4 190
4 180
3 190
4 170
3 190
Level Temperature in °C
2 190
2 180
2 220
Temperature in Cooking time
°C in minutes
(lower gas
burner on the
oven)
180 60-80
180 60-80
180 50-60
230 60-80
180 60-80
Cooking time in min-
utes
70-90
40-60
60-80
50-70
60-80
70-90
50-70
Cooking time in min-
utes
60-80
60-80
80-100