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Several small baked items on the baking
sheet
Sesame seed rings
Puff pastry strudel
Yufka dough strudel
Rose börek
Yeast-risen pastry
Pizza
Bread (1.3 kg flour) Preheat*
Sandwiches
Turkish almond biscuits in syrup
Plaited loaf
for Swiss roll, preheat*
Meringue
* Do not use rapid heating to preheat the appliance.
Additional baking trays can be ordered from the after-sales service.
Dish
Pasta bake
Potato gratin made using raw ingredients,
Max. 4 cm deep
Vegetable goulash
* Only use heat-resistant glass dishes. Do not place a hot glass dish on a cold or wet surface. The glass could break.
Tips for baking cakes and strudel correctly
Before you start:
The ingredients used have an effect on
the cooking time.
Things to remember when baking a stru-
del or bake.
Cakes and bakes/strudel brown very
quickly but are not cooked through.
62
Accessories
Baking sheet
2 baking trays
3 baking trays
Baking sheet
2 baking trays
3 baking trays
Baking sheet
2 baking trays
Baking sheet
2 baking trays
Baking sheet
2 baking trays
Baking sheet
2 baking trays
Baking sheet
Baking sheet
Baking sheet
Baking sheet
Baking sheet
Baking sheet
Accessories and ovenware Level
Glass ovenproof dish, rec-
tangular*
Glass ovenproof dish, rec-
tangular*
Earthenware pot
Only preheat the appliance if the recipe specifies that you should do so. If you do preheat,
select a temperature that is lower than the baking temperature specified in the cooking table.
Apart from the baking tray required for baking, there should be no other objects in the oven.
If you are using a small tin for cooking, place this right in the centre of the wire rack.
All the ingredients used for cakes and strudel must be fresh and at room temperature. Flour
must be of the quality required for baking cakes and strudel and must be sieved. Use baking
powder and yeast according to the instructions and quantity indications of the manufacturer.
The table specifies 1 kg of yufka dough for preparing a bake/strudel. If you use more or less
dough than specified in the recipe, or if you use a strudel dough that you have rolled out
yourself, the thickness of the bake/strudel will vary, which will change the required cooking
temperature and time. The yufka dough sheets must be layered evenly on the baking sheet
and brushed with a mixture of milk, oil, egg and yoghurt. Pour the rest of the egg/milk mix-
ture over the bake. The dough sheets must be layered to an even height and the egg/milk
mixture must be evenly distributed so that the bake cooks and browns evenly.
Not all foods brown at the same rate. When you brush food with egg, milk or oil, they brown
more quickly. If the bake browns too quickly: next time, slide the baking tray in at a lower
level, reduce the temperature and increase the baking time. Otherwise, the bake may not be
cooked through on the inside, even if appears to be on the outside.
Level
Type of heat-
ing
3
<
<
1+3
1+3+5
<
3
<
<
1+3
<
1+3+5
<
3
1+3
<
3
<
1+3
<
<
3
<
1+3
3
<
1+3
<
3
<
3
<
<
3
3
<
3
<
3
<
Type of heat-
ing
3
<
3
<
1
<
Temperature in
Cooking time in
°C
minutes
170-190
35-45
160-180
45-55
160-180
50-60
190-210
15-25
180-200
25-35
170-190
30-40
210-230
25-35
210-230
30-40
210-230
30-40
190-210
35-45
170-190
20-30
160-180
30-40
180-200
20-30
170-190
40-50
270
8
200
35-45
190-210
20-30
160-180
30-40
150-170
25-35
170-190
10-20
80-100
100-190
Temperature in
Cooking time in
°C
minutes
190-210
25-35
160-180
50-60
190-210
90-100
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