Tested For You In Our Cooking Studio; Cakes And Pastries - Siemens HB74BC 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
The best method for baking a cake is to place it on one level
with top and bottom heating
When baking using the 3D
levels are recommended for the accessories:
Cakes in tins: level 2
■
Cakes on the tray: level 3
■
Baking at different levels
Using the 3D : Hot air mode.
Baking on two levels:
Universal tray: level 3.
■
Oven tray: level 1.
■
Baking on three levels:
Universal tray: level 5.
■
Oven tray: level 3.
■
Oven tray: level 1.
■
Cakes in tins
Easy sponge cake
Batter dough cakes, fine
Tart base, sponge cake dough
Fine fruitcake, sponge cake dough
Sponge cake base, 2 eggs (preheat)
Sponge cake base, 6 eggs (preheat)
Shortcrust pastry base with edge
Cheese cake or fruit tart, shortcrust pastry
base*
Quiche
* Let the cake cool for 20 minutes with the oven switched off and closed.
16
% .
: Hot air function, the following
Cake tin
Crown-shaped/rectangular
cake tin
3 rectangular cake tins
Crown-shaped/rectangular
cake tin
Tart tin
Round/springform tin
Tart tin
Springform tin
Springform tin
Springform tin
Pizza tray
Trays put in the oven at the same time are not necessarily
ready at the same time.
In these tables you will find numerous tips for your dishes.
If 3 rectangular cake tins are used at the same time, place on
the wire shelf as shown in the diagram.
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 table shows the optimum heating methods for each type of
cake or dessert. The temperature and cooking time will depend
on the amount and the consistency of the dough. For this
reason the cooking tables always provide approximate cooking
times. Always begin by trying the lowest value. The items will be
more evenly browned at a lower temperature. If necessary, this
can be increased next time.
If the oven is preheated, cooking times are reduced by 5 to 10
minutes.
Additional information is provided in the Tips for baking section
as an appendix to the tables.
To bake a cake only on one level, place the mould on the
enamel tray.
When baking several cakes at the same time, the moulds can
be placed together on the wire shelf.
Level Heating
type
2
:
3+1
:
2
%
3
%
2
%
2
%
2
%
1
%
1
%
1
%
Temperature Time
in °C in minutes
160-180 60-75
140-160 70-90
150-170 60-70
160-180 20-30
160-180 50-60
150-170 20-30
150-170 40-50
180-200 25-35
160-180 70-90
220-240 35-45