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Top/bottom heating
■
Small baked items
Biscuits
Biscuits
Macaroons
Macaroons
Meringue
Muffins
Muffins
Choux pastry
Puff pastry
Puff pastry
Leavened cake
* Enamel baking trays can be obtained as optional accessories from specialist retailers.
Top/bottom heating
%
■
Hot air
3
■
Bread and rolls
Yeast bread with 1 kg of flour
Sourdough bread with 1.2 kg flour
Flatbread
Bread rolls
Rolls made with sweet yeast dough
Baking tips
You want to bake according to your own recipe.
Use baking tins made of silicone, glass, plastic or
ceramic materials.
How to establish whether sponge cake is baked
through.
The cake collapses.
The cake has risen in the middle but is lower
around the edge.
The cake is too dark.
The cake is too dry.
The bread or cake (e.g. cheesecake) looks good,
but is soggy on the inside (sticky, streaked with
water).
20
Accessories
Universal pan
Universal pan +
Enamel baking tray*
Universal pan
Universal pan +
Enamel baking tray*
Universal pan
Muffin tray on wire rack
1 muffin tray on each level
Universal pan +
Enamel baking tray*
Universal pan
Universal pan
Universal pan +
Enamel baking tray*
Universal pan
Accessories
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Use similar items in the baking tables as a guide.
The baking tin must be heat-resistant up to 250 °C. Cakes in these baking tins
will be less brown.
Approximately 10 minutes before the end of the baking time specified in the
recipe, poke the cake with a cocktail stick at its highest point. If the cocktail
stick comes out clean, the cake is ready.
Use less liquid next time or set the oven temperature 10 degrees lower and
extend the baking time. Observe the specified mixing times in the recipe.
Only grease the base of the springform cake tin. After baking, loosen the cake
carefully with a knife.
Select a lower temperature and bake the cake for a little longer.
When it is done, make small holes in the cake using a toothpick. Then drizzle
fruit juice or an alcoholic beverage over it. Next time, select a temperature
10 degrees higher and reduce the baking time.
Use slightly less fluid next time and bake for slightly longer at a lower
temperature. When baking cakes with a moist topping, bake the base first,
cover with almonds or bread crumbs and then add the topping. Please follow
the recipe and follow the baking times.
:
3D hot air
■
Level
Type of
Temperature °C
heating
2
150-170
%
1
140-160
:
3
2
120-140
%
1
110-130
:
3
2
80-100
%
2
160-180
%
1
140-160
:
3
2
200-220
%
2
180-200
%
1
190-210
:
3
2
190-210
%
Always preheat the oven.
Level
Type of
Temperature °C
heating
2
300
%
+ 170
2
300
%
+ 170
2
220-240
3
2
200-220
%
2
190-210
%
Cooking time in
minutes
20-30
30-40
35-45
40-50
90-110
35-45
50-60
30-40
30-40
35-45
20-30
Cooking time in
minutes
10
15-25
10
40-50
15-20
20-30
15-25
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