Tested For You In Our Cooking Studio; Cakes And Pastries - Siemens HB539 1Q Series Instruction Manual

Tested for you in our cooking studio

Here you will find a selection of dishes and the ideal settings for
them. We will show you which type of heating and which
temperature are best suited for your dish. You can find
information about suitable accessories and the height at which
they should be inserted. There are also tips about cookware and
preparation methods.
Notes
The values in the table always apply to dishes placed into the
■
cooking compartment when it is cold and empty.
Only preheat the appliance if the table specifies that you should
do so. Do not line the accessories with greaseproof paper until
after they have been preheated.
The times specified in the tables are guidelines only. They will
■
depend on the quality and composition of the food.
Use the accessories supplied. Additional accessories may be
■
obtained as special accessories from specialist retailers or from
the after-sales service.
Before using the oven, remove any unnecessary accessories
and ovenware from the cooking compartment.
Always use oven gloves when taking hot accessories or
■
ovenware out of the cooking compartment.

Cakes and pastries

Baking on one level
When baking cakes and tarts, the best results can be achieved
using % Top/bottom heating.
When baking with : 3D Hot air, use the following shelf positions
for the accessories:
Cake in a cake tin: Shelf position 2
■
Cake on a baking tray: Shelf position 3
■
Cake in a mould
Sponge cake, simple
Sponge cake, delicate (e.g. sand cake)
Shortcrust pastry base with crust
Sponge flan base
Sponge cake
Fruit tart or cheesecake, shortcrust pastry*
Delicate fruit flan, sponge
Savoury cakes* (e.g. quiche/onion tart)
* Allow cakes to cool in the appliance for approx. 20 minutes.
Cakes on trays
Sponge mixture or yeast dough with dry
topping
Sponge mixture or yeast dough with fresh
fruit
Sponge roulade (preheat)
Plaited loaf, 500 g flour
Stollen, 500 g flour
Stollen, 1 g flour
* When baking on two levels, always place the universal pan in the upper level.
14
Baking and roasting on two or more levels
Use
Shelf positions for baking and roasting on 2 levels:
■
■
Dishes that are put in the oven at the same time do not have to be
ready at the same time.
The tables contain a selection of dishes.
Baking tins
It is best to use dark-coloured metal baking tins.
Baking times are increased when light-coloured baking tins made
of thin metal or glass dishes are used, and cakes do not brown so
evenly.
If you wish to use silicone baking tins, use the information and
recipes provided by the manufacturer as a guide. Silicone baking
tins are often smaller than normal tins. The amount of mixture and
recipe instructions may differ.
Tables
The tables show the ideal type of heating for the various cakes
and pastries. The temperature and baking time depend on the
amount and composition of the mixture. This is why temperature
ranges are given in the tables. You should try the lower
temperature first, since a lower temperature results in more even
browning. You can increase the temperature next time if
necessary.
If you preheat the oven, the baking time is shortened by 5 to 10
minutes.
Additional information can be found in the
following the tables.
Tin
Fruit loaf tin
Fruit loaf tin
Springform cake tin
Flan-base cake tin
Springform cake tin
Dark springform cake tin
Springform cake tin
Springform cake tin
Accessories
Universal pan
Enamel baking tray + universal pan*
Universal pan
Enamel baking tray + universal pan*
Universal pan
Universal pan
Universal pan
Universal pan
:
3D hot air.
Universal pan: Shelf position 3
Baking tray: Shelf position 1
Level Type of heat-
ing
%
2
2 %
1 %
%
2
2 %
%
1
2 %
1 %
Level Type of
heating
%
3
:
1+3
3 %
1+3 :
%
2
2 %
%
3
3 %
Baking tips
section
Temperature, Cooking time in
°C minutes
160-180 55-65
155-175 65-75
160-180 30-40
160-180 25-35
160-180 30-40
170-190 70-90
150-170 55-65
180-200 50-60
Temperature Cooking time
in °C in minutes
160-180 25-35
150-170 40-50
140-160 40-50
130-150 50-60
170-190 15-20
160-180 25-35
160-180 50-60
150-170 90-100