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Food
Temperature (°C)
Pasta
110
Rice
110
Dumplings
110
11.15 Yogurt Function
Use this function to prepare yogurt.
Ingredients:
• 1 l milk
• 250 g natural yogurt
Method:
Food
Temperature (°C)
Yogurt creamy
42
Yogurt semisolid
42
11.16 Baking
• Use the lower temperature the first
time.
• You can extend baking times by 10 –
15 minutes if you bake cakes on more
than one shelf position.
• Cakes and pastries at different
heights do not always brown equally.
11.17 Tips on baking
Baking results
The bottom of the cake
is not browned suffi-
ciently.
The cake sinks and be-
comes soggy, lumpy or
streaky.
Possible cause
The shelf position is incor-
rect.
The oven temperature is
too high.
The baking time is too
short.
There is too much liquid in
the mixture.
Time (min)
Shelf position
10 - 15
1
10 - 15
1
15 - 25
1
Mix the yogurt with the milk and fill it in
yogurt jars.
In case raw milk is used, heat up the milk
to the boiling point and let it cool down
to 40 °C. Mix the yogurt afterwards with
the milk and fill it in yogurt jars.
Time (h)
Shelf position
5 - 6
1
7 - 8
1
There is no need to change the
temperature setting if an unequal
browning occurs. The differences
equalize during baking.
• Trays in the oven can twist during
baking. When the trays become cold
again, the distortions disappear.
Remedy
Put the cake on a lower shelf.
The next time you bake, set a
slightly lower oven temperature.
Set a longer baking time. You
cannot decrease baking times by
setting higher temperatures.
Use less liquid. Be careful with
mixing times, especially if you use
a mixing machine.
ENGLISH
37
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