Baking Tips - Siemens HR64D233Q Instruction Manual

Cakes on trays
Sponge mixture or yeast dough with dry
topping
Sponge mixture or yeast dough with moist
topping, fruit
Swiss roll (preheat)
Plaited loaf with 500 g flour
Stollen with 500 g flour
Stollen with 1 kg flour
Strudel, sweet
Börek
Pizza
Small baked products
Biscuits
Viennese whirls (preheat)
Almond biscuits
Meringue
Choux pastry
Puff pastry
Yeast cakes
Bread and rolls
When baking bread, preheat the oven, unless instructions state
otherwise.
Bread and rolls
Yeast bread with 1.2 kg flour
Sourdough bread with 1.2 kg flour Baking tray
Bread rolls, e.g. rye bread rolls(do
not preheat)

Baking tips

You want to bake according to your own
recipe.
How to tell whether sponge cake is baked
through.
The cake collapses.
The cake has risen in the middle but is
lower around the edge.
The cake goes too dark on top.
The cake is too dry.
The bread or cake (e.g. cheesecake)
looks good, but is soggy on the inside
(sticky, streaked with water).
The cake is unevenly browned.
The bottom of a fruit cake is too light.
Accessories
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray
Accessories
Baking sheet
Baking sheet
Baking sheet
Baking sheet
Baking sheet
Baking sheet
Baking sheet
Accessories
Baking tray
Baking tray
Use similar items in the baking tables as a guide.
Approximately 10 minutes before the end of the baking time specified in the recipe, stick a
cocktail stick into the cake at the highest point. If the cocktail stick comes out clean, the cake
is ready.
Use less fluid next time or set the oven temperature 10 degrees lower. Observe the speci-
fied mixing times in the recipe.
Do not grease the sides of the springform cake tin. After baking, loosen the cake carefully
with a knife.
Place it lower in the oven, select a lower temperature and bake the cake for a little longer.
When it is done, make small holes in the cake using a cocktail stick. 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. For
cakes with a moist topping, bake the base first. Sprinkle it with almonds or bread crumbs
and then place the topping on top. Follow the recipe and baking times.
Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake deli-
cate pastries on one level using
affect the air circulation. For this reason, always cut greaseproof paper to fit the baking tray.
Place the cake one level lower the next time.
Level Type of heat-
ing
2 %
%
3
2 %
2 %
%
3
%
3
%
2
2 %
2 %
Level Type of heat-
ing
3 %
3 %
2 %
2
3
%
2
3 2
3 %
Never pour water into the hot oven.
Level Type of heat-
ing
2 %
%
2
%
4
% Top/bottom heating. Protruding greaseproof paper can
Temperature Cooking time
in °C in minutes
170-190 20-30
170-190 40-50
190-210 15-20
160-180 30-40
160-180 60-70
150-170 90-100
180-200 55-65
180-200 40-50
220-240 25-35
Temperature in Cooking time in
°C minutes
150-170 10-20
140-150 30-40
110-130 30-40
80-100 100-190
200-220 30-40
190-210 20-30
180-200 20-30
Temperature Cooking time
in °C in minutes
270 8
200 35-45
270 8
200 40-50
200-220 20-30
75