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Resumen del manual
Cakes in tins Tin Level Type of Temperature Cooking time heating in °C in minutes Sponge cake, simple Ring tin/round tin 2 : 160-180 50-60 3 loaf tins 3+ 1 : 140-160 60-80 Sponge cake, delicate Ring tin/round tin 2 % 150-170 65-75 Flan base, sponge Flan tin 3 % 160-180 20-30 Delicate fruit flan, sponge Springform/ ring tin 2 % 160-180 50-60 Sponge base, 2 eggs ( preheat) Flan tin 2 % 160-180 20-30 Sponge flan, 6 eggs (preheat) Springform cake tin 2 % 160-180 40-50 Shortcrust pastry base with crust Springform cake tin 1 % 170-190 25-35 Fruit tart/cheesecake, pastry base* Springform cake tin 1 % 170-190 70-90 Swiss flan Pizza tray 1 % 220-240 35-45 Ring cake Ring cake tin 2 % 150-170 60-70 Pizza, thin base with light topping ( pre- Pizza tray 1 % 250-270 10-15 heat) Savoury cakes* Springform cake tin 1 % 180-200 45-55 * Turn off the oven and allow cakes to cool for an additional 20 minutes with the oven door closed. Cakes on trays Accessories Level Type of Temperature Cooking time heating in °C in minutes Sponge with dry topping universal pan 2 % 170-190 20-30 universal pan + baking 3+ 1 : 150-170 35-45 tray Sponge with moist topping ( fruit) universal pan 2 % 180-200 25-35 universal pan + baking 3+ 1 : 140-160 40-50 tray Cakes on trays Accessories Level Type of Temperature Cooking time heating in °C in minutes Yeast dough with dry topping universal pan 3 % 170-190 25-35 universal pan + baking 3+ 1 : 150-170 35-45 tray Yeast dough with moist topping (fruit) universal pan 3 % 160-180 40-50 universal pan + baking 3+ 1 : 150-170 50-60 tray Shortcrust pastry with dry topping universal pan 2 % 170-190 20-30 Shortcrust pastry with moist topping universal pan 2 % 170-190 60-70 (fruit) Swiss flan universal pan 1 % 210-230 40-50 Swiss roll (preheat) universal pan 2 % 170-190 15-20 Plaited loaf with 500 g flour universal pan 2 % 170-190 25-35 Stollen with 500 g flour universal pan 3 % 160-180 60-70 Stollen with 1 kg flour universal pan 3 % 140-160 90-100 Strudel, sweet universal pan 2 % 190-210 55-65 Pizza universal pan 2 % 210-230 25-35 universal pan + baking 3+ 1 : 180-200 40-50 tray Tarte flambee (preheat) universal pan 2 % 250-270 10-15 Borek Universal pan 2 % 180-200 40-50 Small baked items Accessories Level Type of Temperature Cooking time heating in °C in minutes Biscuits universal pan 3 : 140-160 15-25 universal pan + baking tray 3+ 1 : 130-150 25-35 2 baking trays + universal pan 5+3+ 1 : 130-150 30-40 Viennese whirls (preheat) universal pan 3 % 140-150 30-40 universal pan 3 : 140-150 30-40 universal pan + baking tray 3+ 1 : 140-150 30-45 2 baking trays + universal pan 5+3+ 1 : 130-140 40-55 Macaroons universal pan 2 % 100-120 30-40 universal pan + baking tray 3+ 1 : 100-120 35-45 2 baking trays + universal pan 5+3+ 1 : 100-120 40-50 Meringue universal pan 3 : 80-100 100-150 Muffins wire rack with muffin tray 2 % 170-190 20-25 2 wire racks with muffin trays 3+ 1 : 160-180 25-35 Choux pastry universal pan 2 % 210-230 30-40 Puff pastry universal pan 3 : 180-200 20-30 universal pan + baking tray 3+ 1 : 180-200 25-35 2 baking trays + universal pan 5+3+ 1 : 170-190 35-45 Leavened cake universal pan 2 % 180-200 20-30 universal pan + baking tray 3+ 1 : 160-180 25-35 Bread and rolls Never pour water into the hot oven. When baking bread, preheat the oven, unless instructions state otherwise. Bread and rolls Accessories Level Type of Temperature Cooking time heating in °C in minutes Yeast bread with 1.2 kg flour universal pan 2 % 270 5 200 30-40 Sourdough bread with 1.2 kg universal pan 2 % 270 8 flour 200 35-45 Flatbread universal pan 2 % 270 10-15 Bread rolls (do not preheat) universal pan 3 % 200-220 20-30 Rolls made with sweet yeast universal pan 3 % 180-200 15-20 dough universal pan + baking tray 3+ 1 : 160-180 20-30 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 topp...