Asko OCS8456S Operating Instructions Manual page 29

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
White bread, 1 kg *
Buckwheat bread, 1 kg *
Whole grain bread, 1 kg *
Rye bread, 1 kg *
Spelt bread, 1 kg *
Sweet soufflé
Bread rolls *
Walnut cake
Sponge cake *
Macarons (meringue
pastry)
Vegetable rolls
Fruit rolls
Small pastries made with
yeast dough
Cabbage pirozhki *
Fruitcake
Meringue cookies
Jelly-filled rolls (Buchtel)
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
2
2
2
1
1
2
2
2
2
2
1
2
2
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
(°C)
220
180-190
180-190
180-190
180-190
180-190
170-190
190-210
170-180
160-170
130-150
190-200
190-200
200-210
190-200
130-150
80-90
170-180
Cooking time
(min)
10-15
30-40
50-60
50-60
50-60
50-60
40-50
20-30
50-60
30-40
15-25
25-35
25-35
20-30
25-35
80-100
110-130
30-40
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