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Bread and rolls
Sourdough bread made using 1.2
kg of flour* (with preheating)
Bread made from
yeast-containing dough
containing 1.2 kg of flour* (with
preheating)
Rolls (e.g made from rye)
* Never pour water directly into a hot oven.
Small baked
products
Biscuits
Enamel tray
Meringue
Enamel tray
Cream puffs
Enamel tray
Macaroons
Enamel tray
Puff pastry
Enamel tray
Baking tips
You want to bake following your
own recipe.
This way you will be able to
establish whether the sponge cake
is baked through.
The cake collapses.
The cake has risen in the middle
but has sunk around the edge.
The cake goes too dark on top.
The cake is too dry.
28
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Enamel tray
Enamel tray
Enamel tray
Level
3
3
2
3
3
Use similar items in the baking tables as a guide.
Approximately 10 minutes before the end of the baking time
specified in the recipe, stick a cocktail stick into the cake at the
highest part. If the cocktail stick comes out clean, the cake is
ready.
Use less fluid next time or set the oven temperature 10 degrees
lower. Observe the specified mixing times in the recipe.
Do not grease the edge of the springform cake tin. After baking,
loosen the cake carefully with a knife.
Place it lower in the oven, select a lower temperature and bake
the cake for a little longer.
When it is done, make small holes in the cake using a cocktail
stick. Then drizzle fruit juice or an alcoholic drink over it. Next
time, select a temperature 10 degrees higher and reduce the
baking time.
Heigh
Type of
Temperat
t
heating
ure ºC
t
2
270
200
t
2
270
200
t
3
200 220
Type of
Temperature
heating
in ºC
t
150 170
t
70 90
t
200 220
t
100 120
t
200 220
Cooking
time,
minutes
8
35 45
8
40 50
20 30
Baking time
in minutes
10 20
100 120
30 40
30 40
20 30
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