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Applications
Souffles and gratine
Shelf Level from above
Shelf Level from above
Length of
Time in
Hrs. Mins.
§
Upper/Lower
heating
Temperature
ID
Infrathermal
roasting
Temperature
Noodle souffle
5th
200-220
3rd
160-170 ' 0.45-1.00
Lasagne
2nd
220-230
3rd
160-170
0.25-0.40
Gratine vegetables
3rd
220-230
3rd
160-170
0.15-0.30
Gratine Baguettes
3rd
230-240
3rd
160-170
0.15-0.30
Sweet Souffles
3rd
200-220
0.40-0.60
Fish Souffles
3rd
210-220
3rd
160-170
0.30-1.00
Stuffed Vegetables
3rd
220-250
3rd
160-170
0.30-1.00
Tips on baking
How to find out if the cakes are baked
The cake sinks
(becomes soggy, fatty, watery strips)
The cake is too light at the bottom
Cakes with damp toppings/cheese
cakes, are not baked through.
Pierce the cake at its highest point with a
wooden cocktail stick, if no dough sticks to
the wood, you can switch off the oven and
use the after heat.
Check your recipe. Next time use less liquid.
Observe the mixing times, above all when
using kitchen appliances,
Next time select a dark baking tray or put the
cakes one shelf setting lower.
Next time bake at a lower temperature and
for.
20
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