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Anleitung Zusammenfassung
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. Cakes in tins Cake tin Level Heating Temperature Time in type in °C minutes Easy sponge cake Crown-shaped/rectangular cake tin 2 < 160- 180 60-75 3 rectangular cake tins 3+ 1 < 140- 160 70-90 Batter dough cakes, fine Crown-shaped/rectangular cake tin 2 % 150- 170 60-70 Tart base, sponge cake dough Tart tin 3 % 160- 180 20-30 Fine fruitcake, sponge cake dough Round/springform tin 2 % 160- 180 50-60 Sponge cake base, 2 eggs (preheat) Tart tin 2 % 150- 170 20-30 Sponge cake base, 6 eggs ( preheat) Springform tin 2 % 150- 170 40-50 Shortcrust pastry base with edge Springform tin 1 % 180- 200 25-35 Cheese cake or fruit tart, shortcrust pastry base* Springform tin 1 % 160- 180 70-90 Quiche Pizza tray 1 % 220- 240 35-45 Sponge in concentric cake tin Concentric cake tin 2 % 150- 170 60-70 Pizza, thin base with light topping ( preheat) Pizza tray 1 % 270 10-20 * Let the cake cool for 20 minutes with the oven switched off and closed. Cakes in tins Cake tin Level Heating Temperature Time in type in ° C minutes Savoury cake* Springform tin 1 % 170-190 45-55 * Let the cake cool for 20 minutes with the oven switched off and closed. Cakes prepared on the tray Accessories Level Heating Temperature Time type in °C in minutes Dry layer sponge cake Universal tray 2 % 170-190 20-30 Universal tray + oven tray 3+ 1 < 160-170 30-40 Fruit or liquid layer sponge cake Universal tray 2 % 170-190 25-35 Universal tray + oven tray 3+ 1 < 140-160 40-50 Dry layer yeast dough Universal tray 3 % 170-180 25-35 Universal tray + oven tray 3+ 1 < 150-170 35-45 Fruit or liquid layer yeast dough Universal tray 3 % 160-180 40-50 Universal tray + oven tray 3+ 1 < 150-160 50-60 Lattice-topped shortcrust tart with dry layer Universal tray 1 % 180-200 20-30 Lattice-topped shortcrust tart with fruit or liq- Universal tray 2 % 160-180 60-70 uid layer Quiche Universal tray 1 % 210-230 40-50 Swiss roll (preheating) Universal tray 2 % 170-190 15-20 Plaited loaf made with 500 g of flour Universal tray 2 % 170-190 25-35 Bread roll made with 500 g of flour Universal tray 3 % 160-180 60-70 Bread roll made with 1 kg of flour Universal tray 3 % 150-170 90-100 Puff pastry, sweet Universal tray 2 % 190-210 55-65 Pizza Universal tray 2 % 200-220 25-35 Universal tray + oven tray 3+ 1 < 180-200 40-50 Flambeed tart ( preheating) Universal tray 2 % 270 15-20 Borek Universal tray 2 % 190-200 40-55 Small pastries Accessories Level Heating Temperature in °C Time type in minutes Pastries and biscuits Universal tray 3 < 140-160 15-25 Universal tray + oven tray 3+ 1 < 130-150 25-35 2 oven trays + universal tray 5+3+ 1 < 130-150 25-40 Tea biscuits (preheating) Universal tray 3 % 140-150 30-40 Universal tray 3 < 140-150 20-30 Universal tray + oven tray 3+ 1 < 140-150 25-35 2 oven trays + universal tray 5+3+ 1 < 140-150 25-35 Macaroons Universal tray 2 % 110-130 30-40 Universal tray + oven tray 3+ 1 < 110-120 35-45 2 oven trays + universal tray 5+3+ 1 < 110-120 35-45 Meringues Universal tray 3 < 80-100 100-150 Tartlets Wire shelf and tartlet tin 3 % 180-200 20-25 2 wire shelves and tartlet tin 3+1 < 160-180 25-30 Ensaimada Universal tray 2 % 210-230 30-40 Puff pastry Universal tray 3 < 190-200 25-35 Universal tray + oven tray 3+ 1 < 190-200 30-40 2 oven trays + universal tray 5+3+ 1 < 170-180 35-45 Yeast dough pastry Universal tray 2 % 190-210 20-30 Universal tray + oven tray 3+ 1 < 160-180 25-35 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 Accessories Level Heating Temperature Time in °C in minutes Yeast bread made using 1.2 kg of flour Universal tray 2 % 270 8 200 35-45 Fermented dough bread made using 1.2 kg Universal tray 2 % 270 8 of flour 200 40-50 Bread pudding Universal tray 2 % 270 15-20 Bread rolls (no preheating) Universal tray 3 % 200 20-30 Sweet yeast dough bread rolls Universal tray 3 % 180-200 15-20 Universal tray + oven tray 3+ 1 < 150-170 20-30 Suggestions and practical advice for baking If you want to us...
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