Stimmen - 3, Durchschnittliche Bewertung: 4.3 ( )

Hersteller: Blodgett Dateigröße: 852.03 kb Dateiname: 947698EN.pdf Unterrichtssprache:

2. Turn the "temperature selection“ switch to set the required temperature. The yellow oven power indicator comes on as soon as the oven or rings are switched on. The red temperature pilot light comes on when the oven is heating up and goes out once the set temperature has been reached. 3. To switch the oven off turn the "oven functions“ switch and the "temperature selection“ switch back to zero. Uses, Tables and Tips Baking For baking use the hot air H oven function or conventional O . Baking tins • When using conventional heat O coated baking tins or tins made of dark metal are most suitable. • For hot air H baking tins made of light metal are also suitable. Shelf positions • Baking with conventional O is only possible on one shelf position at a time. • Using hot air H you can bake dry items and biscuits on 2 baking trays simultaneously. 1 Baking tray 1 Baking tin: Shelf position 3 Shelf position 1 2 Baking trays: Shelf positions 1 and 4 General information • Always count the shelf positions from the bottom upwards. • Insert baking sheets with the bevelled edge to the front! • Always place cake tins in the middle of the shelf. • You can also bake with two tins at the same time using conventional O or hot air H . In this case, place the cake tins side by side on the shelf. The cooking time is increased, but only slightly. Notes on the baking tables In the tables you will find information on temperatures, cooking times and shelf positions for a selection of dishes. • Ranges are given for the temperature and cooking time since these are dependent on the mixture, quantity and cake tin used. • When using 2 baking trays the lower baking tray should remain in the oven for an extra 5-10 minutes if necessary. • Items that might drip (e.g., pizzas, fruit flans) should only be prepared on one level. • When using for the first time, we recommend setting the lower temperature, and only if necessary, e.g. if increased browning is required or the cooking time is too long, select a higher temperature. • If you cannot find specific information for one of your own recipes, use information given in a similar recipe for guidance. • Variations in the height of the item to be baked can lead to different degrees of browning at the start of baking. In this case please do not change the temperature setting. Differences in the degree of browning will balance out during baking. 2 Switch off the oven 10-15 minutes before the end of the cooking time to make use of the residual heat. Unless otherwise stated, the information in the tables assumes starting with a cold oven. Baking Table Type of Cake or Pastry Hot Air H Conventional O Time Shelf Position from Bottom Temperature .C Shelf Position from Bottom Temperature .C For Both Functions Hours: Mins. Baking in tins Ring-shaped or pudding-bowl shaped cakes 1 150-170 1 160-180 0:50-1:10 Madeira cake/ king cake 1 140-160 1 150-170 1:10-1:30 Sponge cake 1 140-160 2 160-180 0:25-0:40 Shortcrust pastry flan base 3 170-180 2 190-2101 0:10-0:25 Sponge flan base 3 150-170 2 170-190 0:20-0:25 Covered apple flan 1 150-170 1 170-190 0:50-1:00 Savoury flan (e.g., quiche lorraine) 1 160-180 1 190-210 0:30-1:10 Cheesecake 1 140 -160 1 170-190 1:00-1:30 Baking on baking trays Plaited roll/ring 3 160-170 3 170-190 0:30-0:40 Fruit loaf 3 160-1701 3 160-1801 0:40-1:00 Bread (rye bread) initially .....................................then 1 180-2001 140-160 2 2501 160-180 0:20 0:30-1:00 Cream puffs/eclairs2 3 1601701 3 190-210 0:25-0:40 Swiss roll 3 150-1701 3 180-2001 0:10-0:20 Dry streusel cake3 3 150-160 3 170-190 0:20-0:40 Butter cake/sugar cake, sugar-topped cakes 3 160-1701 3 190-2101 0:15-0:30 Shelf Position from Bottom Temperature .C Shelf Position from Bottom Temperature .C For Both Functions Hours: Mins. Baking in tins Ring-shaped or pudding-bowl shaped cakes 1 150-170 1 160-180 0:50-1:10 Madeira cake/ king cake 1 140-160 1 150-170 1:10-1:30 Sponge cake 1 140-160 2 160-180 0:25-0:40 Shortcrust pastry flan base 3 170-180 2 190-2101 0:10-0:25 Sponge flan base 3 150-170 2 170-190 0:20-0:25 Covered apple flan 1 150-170 1 170-190 0:50-1:00 Savoury flan (e.g., quiche lorraine) 1 160-180 1 190-210 0:30-1:10 Cheesecake 1 140 -160 1 170-190 1:00-1:30 Baking on baking trays Plaited roll/ring 3 160-170 3 170-190 0:30-0:40 Fruit loaf 3 160-1701 3 160-1801 0:40-1:00 Bread (rye bread) initially .....................................then 1 180-2001 140-160 2 2501 160-180 0:20 0:30-1:00 Cream puffs/eclairs2 3 1601701 3 190-210 0:25-0:40 Swiss roll 3 150-1701 3 180-2001 0:10-0:20 Dry streusel cake3 3 150-160 3 170-190 0:20-0:40 Butter cake/sugar cake, sugar-topped cakes 3 160-1701 3 190-2101 0:15-0:30 Fruit flan (with a yeast dough/sponge base) 3 140-160 3 170-190 0:25-0:50 Fruit flan with shortcrust pastry base2 3 150- 170 3 170-190 0:40-1:20 Tarts baked with delicate fillings (e.g., curd cheese, cream.) --3 170-190 0:40-1:20 Pizza (with deep topping)2 1 180-200 1 190-2101 0:30-1:00 Pizza (thin) --1 230-3001 0:1...

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