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Bread and rolls
Bread made with 1.2 kg flour*
(preheat)
Sour dough bread made with
1.2 kg flour* (preheat)
Bread rolls (e.g. rye rolls)
*
Never pour water directly into a hot oven.
Advice on baking
You wish to bake using
your own recipe.
This way you can see if the
sponge cake is baked
through.
The cake falls apart.
The cake has risen high in
the middle but not on the
edge.
The cake is too dark on the
top.
The cake is too dark on the
bottom.
The cake is too dry.
The bread or cake (e.g.
cheesecake) looks good,
but is soggy inside (runny
and uncooked).
20
Level Type of
Universal pan
2
Universal pan
2
Universal pan
4
Orientate your baking to similar items from the baking
tables.
Approximately 10 minutes before the end of the bak
ing time specified in the cooking instructions, pierce
the highest part of the cake using a wooden skewer.
The cake is ready if no mixture sticks to the skewer.
Next time, use less liquid or decrease the oven tem
perature by 10 degrees. Follow the stirring times in the
cooking instructions.
Do not grease the edge of the spring form. After bak
ing, carefully loosen the cake using a knife.
Insert it on a lower level, select a lower temperature
and bake the cake for a little longer.
Insert it on a higher level and select a lower tempera
ture next time.
Use a skewer to pierce small holes in the baked cake.
Then trickle the fruit juice or liqueur over the cake.
Next time, select a temperature 10 degrees higher
and shorten the baking times.
Next time, use a little less liquid and bake for a little
longer but at a lower temperature. When preparing
cakes with soft toppings, bake the cake base first,
then sprinkle almonds or breadcrumbs onto it and
finally add the topping. Please follow the cooking in
structions and baking times.
Tempera
heating
ture in ºC
t
270
t
200
t
270
t
200
t
200 220
Cooking time in
minutes
10
+40 50
10
+40 50
20 30
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