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Food
Victoria sandwich
2 levels
Scones
2 levels
Biscuits
2 levels
Small cakes
2 levels
Jacket potatoes
2 levels
Pizza (homemade)
* preheat
Ç
Top oven
Food
Victoria sandwich
Scones
Small cakes
Jam tarts
Swiss roll
Biscuits
Meringues
* Preheat.
Baking tips
You wish to bake according to your own
recipe.
How to establish 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.
The fruit juice overflows.
Small baked items made out of yeast
dough stick to one another when bak-
ing.
You were baking on several levels. The
items on the top baking tray are darker
than that on the bottom baking tray.
Condensation forms when you bake
moist cakes.
18
Dish
2 wire racks +
4 tins, dia. 20 cm
Wire rack with baking tray
+ universal pan
Wire rack with baking tray
+ universal pan
2 wire racks +
2 12-cup tins
2 wire racks
Wire rack with baking tray
+ universal pan
Dish
Wire rack + 1 tin,
dia. 20 cm
Wire rack + baking tray
Wire rack + 12-cup tin
Wire rack + 12-cup tin
Wire rack + Swiss roll tin
Wire rack + baking tray
Wire rack + 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
specified mixing times in the recipe.
Do not grease the sides of the springform cake tin. After baking, loosen the cake care-
fully 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. Please follow the recipe and baking times.
Select a slightly lower temperature to ensure that the cake is baked more evenly. Pro-
truding greaseproof paper can 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.
Next time, use the deeper universal pan, if you have one.
There should be a gap of approx. 2 cm around each item. This gives enough space for
the baked items to expand well and turn brown on all sides.
Always use
3D hot air to bake on more than one level. Baking trays that are placed in
:
the oven at the same time will not necessarily be ready at the same time.
Baking may result in the formation of water vapour, which escapes above the door. The
steam may settle and form water droplets on the control panel or on the fronts of adja-
cent units. This is a natural process.
Shelf posi-
Type of
tion
heating
3+1
*
:
3+1
:
*
3+1
*
:
3+1
*
:
3+1
:
*
3+1
*
:
Shelf posi-
Type of
tion
heating
1
*
%
1
*
%
1
*
%
1
%
*
1
*
%
1
*
%
1
%
*
Temperature
Baking time in
in °C
minutes
160-170
25-30
180-200
8-12
160-170
15-20
150-160
20-30
160-170
65-75
180-190
35-45
Temperature
Time
in °C
in minutes
160-170
25-30
200-210
10-12
150-160
25-30
190-210
15-25
180-190
10-15
170-180
10-15
80
110-140
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