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Anleitung Zusammenfassung
¦ Always use oven gloves when taking hot accessories or ovenware out of the cooking compartment. Cakes and pastries Baking on one level When baking cakes, the best results can be achieved using % Top/ bottom heating. When baking with : 3D hot air, note the following: Bake cakes in tins and on a tray at shelf height 1. Baking on two or more levels Use : 3D hot air. Baking on 2 levels: ¦ Baking tray in shelf position 3 ¦ Universal pan in shelf position 1 Baking trays that are placed in the oven at the same time will not necessarily be ready at the same time. The tables show numerous suggestions for well- known dishes. Baking tins It is best to use dark-coloured metal baking tins. Baking times are increased when light-coloured baking tins made of thin metal or glass dishes are used, and cakes do not brown so evenly. 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 tables show the ideal type of heating for the various cakes and pastries. The temperature and baking time depend on the amount and consistency of the mixture. This is why temperature ranges are given in the tables. You should try the lower temperature first, since a lower temperature allows more even browning. You can increase the temperature next time if necessary. Preheating the oven shortens the baking time by 5 to 10 minutes. More information can be found in the “ Baking tips” section which follows the tables. Small baked items Accessories Level Type of Temperature Cooking time heating in °C in minutes Biscuits Baking tray 1 : 130-140 15-25 Baking tray + universal 3+ 1 : 130-140 20-30 pan Macaroons Baking tray 1 : 120-130 25-35 Baking tray + universal 3+ 1 : 110-120 30-40 pan Meringue Baking tray 1 : 80 130-160 Muffins Wire rack with muffin tray 2 % 150-160 25-35 2 wire racks with muffin 3+ 1 : 150-160 30-40 trays Choux pastry Baking tray 2 % 200-210 25-35 Puff pastry Baking tray 1 : 190-200 20-35 Baking tray + universal 3+ 1 : 190-200 25-40 pan Leavened cake Baking tray 2 % 190-200 20-30 Baking tray + universal 3+ 1 : 170-180 25-35 pan Bread and bread rolls When baking bread, preheat the oven unless directed otherwise. Never pour water into the oven while it is hot. Bread and bread rolls Accessories Level Type of Temperature Cooking time heating in °C in minutes Yeast bread with 1.2 kg flour Universal pan 1 % 240 10-15 200 40-45 Sourdough bread with 1.2 kg flour Universal pan 1 % 240 10-15 200 45-55 Flatbread Universal pan 1 % 240 20-25 Bread rolls (do not preheat) Baking tray 2 % 220-230 20-30 Rolls made with sweet yeast dough Baking tray 2 % 210-220 10-20 Baking tray + universal 3+ 1 : 190-200 15-25 pan Baking tips You wish to bake according to your own Use similar items in the baking tables as a guide. recipe. How to establish whether sponge cake Approximately 10 minutes before the end of the baking time specified in the recipe, stick is baked through. a cocktail stick into the cake at the highest point. If the cocktail stick comes out clean, the cake is ready. The cake collapses. Use less fluid next time or set the oven temperature 10 degrees lower. Observe the specified mixing times in the recipe. The cake has risen in the middle but is Do not grease the sides of the springform cake tin. After baking, loosen the cake care- lower around the edge. fully with a knife. The cake goes too dark on top. Place it lower in the oven, select a lower temperature and bake the cake for a little longer. The cake is too dry. When it is done, make small holes in the cake using a cocktail stick. Then drizzle fruit juice or an alcoholic beverage over it. Next time, select a temperature 10 degrees higher and reduce the baking time. The bread or cake (e. g. cheesecake) Use slightly less fluid next time and bake for slightly longer at a lower temperature. For looks good, but is soggy on the inside cakes with a moist topping, bake the base first. Sprinkle it with almonds or bread crumbs ( sticky, streaked with water) . and then place the topping on top. Please follow the recipe and baking times. The cake is unevenly browned. Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake delicate pastries on one level using % Top/bottom heating. Protruding greaseproof paper can affect the air circulation. For this reason, always cut greaseproof paper to fit the baking tray. The bottom of a fruit cake is too light. Place the cake one level lower the next time. The fruit juice overflows. Next time, use the deeper universal pan, if you have one. Small baked items made out of yeast There should be a gap of approx. 2 cm around each item. This gives enough space for dough stick to one another when bakthe baked items to expand well and turn brown on all sides. ing. You were baking on several levels. The Always use : 3D hot air to bake on more than one level. Ba...
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