Table of Contents
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Contents
Foreword................................................................................................................. 3
Introduction ............................................................................................................ 8
Using your oven ....................................................................................................... 8
Settings for different sized ovens ............................................................................ 8
Oven function symbols in the recipes...................................................................... 8
Temperatures ........................................................................................................... 8
Durations.................................................................................................................. 8
Shelf level................................................................................................................. 8
Pre-heating............................................................................................................... 9
Heating-up phase .................................................................................................... 9
Crisp function......................................................................................................... 10
Food probe/core temperature ................................................................................ 10
Automatic programmes ................................................................................... 10
Moisture plus ................................................................................................... 11
Quantities and weights........................................................................................ 12
Optional accessories ........................................................................................... 13
Baking ................................................................................................................... 18
Tips on preparation ................................................................................................ 20
Types of flour .................................................................................................... 20
Raising agents .................................................................................................. 20
Dough and mixes .............................................................................................. 20
Bake-off products .................................................................................................. 24
Apple tart ............................................................................................................... 27
Apple sponge......................................................................................................... 28
Apple pie ................................................................................................................ 29
Apple streusel with hazelnut brittle ........................................................................ 30
Apricot streusel cake ............................................................................................. 31
Belgian sponge cake ............................................................................................. 32
Gateau.................................................................................................................... 33
I. Quark filling .................................................................................................... 34
II. Cappuccino filling ......................................................................................... 35
Butter cake............................................................................................................. 36
Classic rich fruit cake ( 15 cm) ............................................................................ 38
Classic rich fruit cake ( 20 cm)....................................................................... 40
Classic rich fruit cake ( 25 cm)....................................................................... 41
Fruit flan with puff pastry ....................................................................................... 42
Fruit flan with shortcrust pastry ............................................................................. 43
Gugelhupf .............................................................................................................. 44
Plaited walnut loaf.................................................................................................. 45
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