Beko BBCW12400X User Manual page 40

• Metal, ceramic and glass moulds extend
the cooking time and the bottom surfaces
of pastry foods do not brown evenly.
• If you are using baking paper, a small
browning can be observed on the bottom
surface of the food. In this situation, you
may have to extend your cooking period
by approximately 10 minutes.
• The values specified in the cooking tables
are determined as a result of the tests car-
ried out in our laboratories. Values suitable
for you may differ from these values.
• Place your food on the appropriate shelf
recommended in the cooking table. Refer
to the bottom shelf of the oven as shelf 1.
Tips for baking cakes
• If the cake is too dry, increase the temper-
ature by 10°C and shorten the baking
time.
• If the cake is moist, use a small amount of
liquid or reduce the temperature by 10°C.
• If the top of the cake is burnt, put it on the
lower shelf, lower the temperature and in-
crease the baking time.
Cooking table for pastries and oven foods
Food Accessory to be
used
Cake on the tray Standard tray *
Small cakes Standard tray *
Small cakes Standard tray *
Round cake
mould, 26 cm in
Sponge cake diameter with
clamp on wire grill
**
Round cake
mould, 26 cm in
Sponge cake diameter with
clamp on wire grill
**
Cookie Pastry tray *
Cookie Pastry tray *
Pastry Standard tray *
• If the inside of the cake is cooked well, but
Hints for pastry
• If the pastry is too dry, increase the tem-
• If the pastry is getting cooked slowly,
• If the pastry is browned on the surface but
• Bake your pastry in the position and tem-
Operating func- Shelf position
tion
Top and bottom
2
heating
Top and bottom
2
heating
Fan Heating 1
Top and bottom
2
heating
Fan Heating 1
Top and bottom
2
heating
Fan Heating 1
Top and bottom
2
heating
EN / 40
outside is sticky, use less liquid, decrease
the temperature and increase the cooking
time.
perature by 10 °C and shorten the cooking
time. Wet the dough sheets with a sauce
consisting of milk, oil, egg and yoghurt
mixture.
make sure that the thickness of the pastry
you have prepared does not overflow the
tray.
the bottom is not cooked, make sure that
the amount of sauce you will use for the
pastry is not too much at the bottom of
the pastry. For an even browning, try to
spread the sauce evenly between the
dough sheets and the pastry.
perature appropriate to the cooking table.
If the bottom is still not browned enough,
place it on a bottom shelf for the next
cooking.
Temperature (°C) Baking time
180
150
150 ... 160
160
160
170
170
180
(min) (approx.)
20 ... 30
25 ... 35
35 ... 50
30 ... 40
35 ... 45
25 ... 35
30 ... 40
35 ... 45