AEG COMPETENCE 2003 F Operating Instructions Manual page 22

Operating Instructions
Type of Cake or Pastry
Waehen (CH)
Biscuits
Shortcrust Biscuits
Small Piped Biscuits
Sponge Fingers
Meringues
Macaroons
Small Pastries made with Yeast Dough
Small Pastries made with Puff Pastry
Bread Rolls
1) Pre-Heat the Oven
2) Use the combination/fat tray or the fat tray!
Tips on Baking
This is how to tell if your cake
is cooked through
The cake collapses (is sticky,
not properly cooked through,
water marks)
The cake is too light
Cake with moist topping/
cheesecake is not cooked
through
22
Shelf
Position Temperature
from the
Top
5.
3.
3.
3.
3.
3.
3.
3.
5.
Push a wooden skewer into the highest point of the
cake. When no more cake mixture sticks to the wood,
you can switch off the oven and utilise the residual
heat.
Check your recipe. Next time use less liquid. Observe
mixing times, particularly when using kitchen appli-
ances.
Next time use a dark cake tin or place the cake one
level lower.
Next time bake at a lower temperature and increase
the cooking time.
Time
ºC
1
0:35-0:50
210-230
1
0:06-0:20
170-190
1
0:10-0:40
160-180
170-190 0:15-0:20
100-120 2:00-2:30
120-140 0:30-0:60
170-190 0:20-0:40
1
0:20-0:30
190-210
1
0:20-0:35
180-220
Tip