Table of Contents
Advertisement
Food
Biscuits
Small Cakes
Puff pastry slices
Jam tarts
Meringue
Pavlova
Choux pastry
Meat Pie
Yorkshire pudding
Jacket potatoes
Pizza, homemade
Pizza, homemade, thin base
* Preheat; do not use rapid heat-up function
** Preheat for 5 mins; do not use rapid heat-up function
*** Preheat with Hotair 180 °C
**** Preheat for 20 mins
Baking on two or more levels
Food
Victoria sponge cake, 2 levels
Scones, 2 levels
Biscuits, 2 levels
Biscuits, 3 levels
Small Cakes, 2 levels
Puff pastry slices, 2 levels
Puff pastry slices, 3 levels
Jam tarts, 2 levels
Meringue, 2 levels
Jacket potatoes, 2 levels
(White) Bread, 2 levels
Pizza, homemade, 2 levels
* Preheat
** Preheat for 5 mins; do not use rapid heat-up function
Baking tips
You want to find out whether the
baked item is completely cooked in
the middle.
The baked item collapses.
The baked item has risen in the mid-
dle but is lower around the edge.
The fruit juice overflows.
Small baked items stick to one
another during baking.
The baked item is too dry.
Dish
Baking sheet on wire rack
12-cup-tin
Universl pan
12-cup-tin
Baking sheet on wire rack
Baking sheet on wire rack
Universal pan
rectangular pie tin
12-cup-tin
Universal pan
Baking tray
Pizza tray
Dish
4x Ø20cm tins
2 baking sheets on 2 wire racks
2 baking sheets on 2 wire racks
3 baking sheets on 3 wire racks
2x 12-cup-tins
Universal pan + baking tray
Baking trays + universal pan
2x 12-cup-tins
2 baking sheets on 2 wire racks
Universal pan + baking tray
4x loaf tins
Universal pan + baking tray
Push a cocktail stick into the highest point on the baked item. If the cocktail stick comes out clean with no
dough residue, the baked item is ready.
Next time, use less liquid. Alternatively, set the temperature 10 °C lower and extend the baking time. Adhere
to the specified ingredients and preparation instructions in the recipe.
Only grease the base of the springform cake tin. After baking, loosen the baked item carefully with a knife.
Next time, use the universal pan.
There should be a gap of approx. 2 cm around each item. This gives enough space for the baked items to
expand well and brown on all sides.
Set the temperature 10 °C higher and shorten the baking time.
Tested for you in our cooking studio
Shelf po-
Type of
Temperature
sition
heating
in °C
3
140-160*
:
3
150**
%
3
200-220*
:
3
170-190*
:
3
80-90*
:
3
100-110***
:
3
200-220*
:
2
170-180
%
3
200-220****
;
3
180-190
:
3
190-210
:
2
250-270
;
Shelf posi-
Type of heat-
tion
ing
3+1
:
3+1
:
3+1
:
5+3+1
:
3+1
:
3+1
:
5+3+1
:
3+1
:
3+1
:
3+1
:
3+1
:
3+1
:
Steam in-
Time in minutes
tensity
-
10-20
-
25-35
15-25
)‚
-
15-25
-
120-150
-
150-180
25-35
)‚
30
)‚
-
20-30
-
15-25
20
)ƒ
-
35-45
-
20-30
-
8-13
Temperature
Time in minutes
in °C
150-160*
20-30
160-180*
10-20
140-160*
15-25
140-160*
15-25
150**
20-30
170-190*
25-45
170-190*
25-45
170-190*
15-25
90-100*
100-130
150-170*
75-90
170-190*
30-40
180-200
35-45
en
41
Advertisement
Table of Contents
