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Small pastries
Macaroons
Meringues
Tartlets
Ensaimada
Puff pastry
Yeast dough pastry
Bread and rolls
Preheat the oven for bread making unless otherwise instructed.
Do not spill water directly into the oven when it is hot.
Bread and rolls
Yeast bread made using 1.2 kg
of flour
Fermented dough bread made
using 1.2 kg of flour
Bread pudding
Bread rolls (no preheating)
Sweet yeast dough bread rolls
Suggestions and practical advice for baking
If you want to use your own recipe.
How to check whether your sponge cake is
ready.
The cake is too flat.
The cake has a peaked centre, but the edges
are lower.
If the cake is too brown on top.
The cake is too dry.
The bread or cake (fruit cake, for example) looks
fine on the outside but still has soft (soggy)
areas inside.
Pastries are not evenly browned.
The fruit pie is not brown enough at the bottom. Next time put the pie in at a lower level.
The fruit juices are spilling out.
Small pastries made with yeast may stick
together during baking.
Accessories
Universal tray
Universal tray + oven tray
2 oven trays + universal tray
Universal tray
Wire shelf and tartlet tin
2 wire shelves and tartlet tin
Universal tray
Universal tray
Universal tray + oven tray
2 oven trays + universal tray
Universal tray
Universal tray + oven tray
Accessories
Universal tray
Universal tray
Universal tray
Universal tray
Universal tray
Universal tray + oven tray
You can use a similar product to the one listed in the cooking table as a guide.
10 minutes before the end of the cooking time indicated in the recipe, test the
thickest part of the cake with a thin wooden skewer. The cake is ready when the
skewer comes out clean, with no traces of cake mix.
Next time, try using less liquid or reduce the oven temperature by 10 degrees.
Ensure you mix the dough according to the times given in the recipe.
Do not grease the cake tin. Once the cake is ready, use a knife to carefully
remove it from the cake tin.
Position the cake lower in the oven, reduce the oven temperature and bake it for
longer.
Use a skewer to make small holes in the finished cake. Pour a few drops of fruit
juice or alcoholic drink over the cake. Next time, increase the oven temperature
by 10 degrees and reduce the cooking time.
Next time, use less liquid and leave the product for a little longer in the oven, at
a lower temperature. The bases of cakes with juicy toppings should be baked
first on their own. Then sprinkle chopped almonds or breadcrumbs on the base
before adding the topping. Follow the recipe and the cooking times.
Select a lower temperature; the pastries will be browned more uniformly. Bake
more delicate pastries with top and bottom heating
ing greaseproof paper may also affect air circulation. Always trim it to fit the bak-
ing tray.
Next time use the universal tray if available.
Leave a space of about 2 cm between them. Then they will have enough space
to rise and brown on all sides.
Level
Heating
type
2
%
3+1
:
5+3+1
:
3
:
3
%
3+1
:
2
%
3
:
3+1
:
5+3+1
:
2
%
3+1
:
Level
Heating
2
%
2
%
2
%
3
%
3
%
3+1
:
Temperature
Time
in °C
in minutes
110-130
30-40
110-120
35-45
110-120
35-45
80-100
100-150
180-200
20-25
160-180
25-30
210-230
30-40
190-200
25-35
190-200
30-40
170-180
35-45
190-210
20-30
160-180
25-35
Temperature
Time
in °C
in minutes
270
8
200
35-45
270
8
200
40-50
270
15-20
200
20-30
180-200
15-20
150-170
20-30
on one level. Overhang-
%
15
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