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Small pastries
Pastries and biscuits
Tea biscuits (preheating)
Macaroons
Meringues
Fruit tartlets
Puff pastry
Yeast dough
Bread and rolls
Preheat the oven for bread-making unless otherwise instructed.
Do not spill water directly into the oven when it is hot.
Bread and rolls
Yeast bread made using 1.2 kg of flour
Fermented dough bread made using 1.2 kg of flour
Flat bread
Bread rolls (no preheating)
Suggestions and practical advice for baking
If you want to use your own recipe.
You can therefore check if your sponge
cake is ready.
The cake is too flat.
The cake has a peaked centre, but the
edges are lower.
The cake is too brown on top.
The cake is too dry.
The cake or pie (e. g. cheese pie) looks
fine but has not finished cooking prop-
erly in the centre (watery).
Pastries are not evenly browned.
The fruit pie is not brown enough at the
bottom.
The fruit juices are spilling out.
12
Accessories
Universal tray
Universal tray + oven tray
2 oven trays + universal tray
Universal tray
Universal tray + oven tray
2 oven trays + universal tray
Universal tray
Universal tray + oven tray
2 oven trays + universal tray
Universal tray
Wire shelf with small sponge cake tray
2 wire shelves with small sponge cake tray
Universal tray
Universal tray + oven tray
2 oven trays + universal tray
Universal tray
Universal tray + oven tray
Accessories
Universal tray
Universal tray
Universal tray
Oven tray
The similar recipes shown in the tables can be used as guidance.
About 10 minutes before the end of the cooking time indicated in the recipe, insert a
wooden skewer into the top of the cake. The cake will be ready if the skewer comes out
clean.
Next time use less liquid or lower the oven temperature by 10 degrees. Bear in mind the
mixing times indicated in the recipe.
Do not grease the sides of the springform tin. After baking, carefully remove the cake
with a knife.
Put it lower down in the oven, select a lower temperature and leave it to bake for longer.
Insert a skewer in the cake when it is finished. Then pour a few drops of fruit juice or
alcoholic drink over the cake. Next time, increase the oven temperature by 10 degrees
and reduce the cooking time.
Next time, use less liquid and leave the product for a little longer in the oven, at a lower
temperature. For cakes with a liquid layer, firstly bake the base. Cover the base with
almonds or breadcrumbs and add the coating. Bear in mind the recipes and cooking
times.
Select a lower temperature and the pastries will brown more uniformly. Overhanging
greaseproof paper may affect air circulation. Always trim greaseproof paper to fit the
baking tray.
Next time put the pie in at a lower level.
Next time use the universal tray if available.
Level
Type of
heating
3
<
3+1
<
5+3+1
<
3
<
3+1
<
5+3+1
<
3
<
3+1
<
5+3+1
<
3
<
3
<
3+1
<
3
<
3+1
<
5+3+1
<
3
<
3+1
<
Level
Type of
Temperature
heating
in °C
2
270
<
200
2
270
<
190
3
250-270
<
3
190-210
<
Temperature
Time
in °C
in minutes
140-160
15-25
130-150
25-35
130-150
25-40
140-150
25-35
140-150
30-45
140-150
30-45
100-120
25-35
100-120
35-45
110-120
30-45
80-100
100-150
160-180
20-25
160-180
25-35
190-200
25-35
190-200
30-40
170-180
35-45
170-190
20-30
160-180
25-35
Time
in minutes
5
30-40
5
35-45
10-15
20-30
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