Table of Contents
Advertisement
Tested for you in our cooking studio
en
Meal
Macaroni bake
Potato gratin made from raw ingredients,
max. 4 cm deep
Potato gratin made from raw ingredients,
max. 4 cm deep
Meatballs with potatoes, in sauce
Goulash
Chicken with potatoes
Chicken with potatoes
Vegetable terrine
* Preheat for 10 minutes.
** Use heat-resistant glass ovenware only. Never set hot glass ovenware down on a cold or wet surface after taking it out of the oven. This may cause
the glass ovenware to crack.
Baking tips
You wish to bake according to your own rec-
ipe.
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 is too dry.
The bottom of a fruit cake is too light.
The fruit juice overflows.
The pieces of dough are sticking together
when the yeast rolls are baked.
Condensation forms when you bake moist
cakes.
30
Accessories/cookware
Glass ovenproof dish, rectangular**
Glass ovenproof dish, rectangular**
Glass ovenproof dish, rectangular**
Glass ovenproof dish, rectangular**
Glass ovenproof dish, rectangular**
Glass ovenproof dish, rectangular**
Glass ovenproof dish, rectangular**
Glass ovenproof dish, with lid**
Use similar items in the baking tables as a guide.
Approx. 10 minutes before the end of the baking time stated in the recipe, insert a cocktail stick into
the cake at its deepest point. If the cocktail stick comes out clean, the cake is ready.
Next time, add less liquid. Observe the specified mixing times in the recipe.
Do not grease the edge of the springform cake tin. After baking, loosen the cake carefully with a knife.
Make tiny holes in the finished cake using a cocktail stick. Then drizzle fruit juice or an alcoholic drink
over it. Next time, reduce the baking time.
Place the cake one level lower the next time.
Next time, use the deeper universal pan (if available).
There must be a distance of about 2 cm between the bread rolls. This gives enough space for the
bread rolls to expand and bake evenly on all sides.
Steam can form during baking, which escapes via the door. The steam may settle and form water
droplets on the control panel or on the fronts of adjacent units. This is a natural process.
Shelf posi-
Type of
Tempera-
tion
heating
ture in °C
2
$ and
200
5
3
190*
$
2
$ and
190*
5
2
180
$
2
$ and
170
5
3
200
$
3
$ and
200
5
2
200
$
Cooking
time in
mins
40–50
40–50
30–40
70–80
60–70
70–80
60–70
75–85
Advertisement
Table of Contents
