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Resumen del manual
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 composition of the mixture. This is why temperature ranges are given in the tables. You should try the lower temperature first, since a lower temperature results in more even browning. You can increase the temperature next time if necessary. If you preheat the oven, the baking time is shortened by 5 to 10 minutes. Additional information can be found in the Baking tips section following the tables. Cake in a mould Tin Level Type of Temperature, Cooking time heating °C in minutes Sponge cake, simple Fruit loaf tin 2 " 160-180 50- 60 Sponge cake, delicate ( e. g. sand cake) Fruit loaf tin 2 % 155-175 65- 75 Shortcrust pastry base with crust Springform cake tin 1 % 160-180 30- 40 Sponge flan base Flan-base cake tin 2 % 160-180 25- 35 Sponge cake Springform cake tin 2 % 160-180 30- 40 Fruit tart or cheesecake, shortcrust pastry* Dark springform cake tin 1 % 170-190 70- 90 Delicate fruit flan, sponge Springform cake tin 2 % 150-170 55- 65 Savoury cakes* ( e.g. quiche/ onion tart) Springform cake tin 1 % 180-200 50- 60 * Allow cakes to cool in the appliance for approx. 20 minutes. Cakes on trays Accessories Level Type of Temperature, Cooking time heating °C in minutes Sponge mixture or yeast dough with dry topping Aluminium baking tray 1 % 170-190 25-35 Sponge mixture or yeast dough with fresh fruit Aluminium baking tray 2 % 160-180 45-55 Swiss roll ( preheat) Aluminium baking tray 1 % 180-190 12-15 Plaited loaf, 500 g flour Aluminium baking tray 3 " 150-170 25-35 Stollen, 500 g flour Aluminium baking tray 3 % 150-170 50-60 Stollen, 1 g flour Aluminium baking tray 3 % 140-160 85-95 Strudel, sweet Aluminium baking tray 2 % 180-200 65-75 Pizza Aluminium baking tray 1 % 210-230 20-30 Bread and bread rolls Never pour water directly into a hot oven. If not specified otherwise, always preheat the oven for baking bread. Bread and bread rolls Accessories Level Type of Temperature, Cooking time heating °C in minutes Yeast bread, 1.2 kg flour Aluminium baking tray 2 % 270 8 200 35-45 Sourdough bread, 1.2 kg flour Aluminium baking tray 2 % 270 8 200 35-45 Bread rolls (e. g. rye rolls) Aluminium baking tray 2 % 200-220 20-30 Small baked products Accessories Level Type of Temperature, Cooking time heating °C in minutes Biscuits Aluminium baking tray 2 % 150-170 15-25 Aluminium baking tray + enamel bak- 1+ 3 " 135-155 20-30 ing tray* Meringue Aluminium baking tray 3 " 70-90 120-140 Cream puffs Aluminium baking tray 2 % 200-220 35-45 Macaroons Aluminium baking tray 2 % 110-130 30-40 Aluminium baking tray + enamel bak- 1+ 3 " 100-120 35-45 ing tray* Puff pastry Aluminium baking tray 3 " 190-210 20-30 Aluminium baking tray + enamel bak- 1+ 3 " 180-200 30-40 ing tray* * Additional enamel baking trays can be obtained from the after- sales service or specialist retailers: When baking on two levels, always place the enamel baking tray in the upper shelf level. Baking tips You wish to bake according to your own Use similar items in the baking tables as a guide. recipe. How to tell whether sponge cake is Approx. 10 minutes before the end of the baking time stated in the recipe, insert a cock- baked through: tail stick into the cake at its deepest 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 edge 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 the cake lower in the oven and bake at a lower temperature for slightly longer. The cake is too dry. Make tiny holes in the finished cake using a cocktail stick. Then drizzle fruit juice or an alcoholic drink over it. Next time, set the 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. Cover the base with almonds or bread( sticky, with streaks of water) . crumbs first and then apply the topping. Take care to follow recipes and baking times. The pastries are not evenly 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 trim 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 pieces of dough are sticking There must be a distance of about 2 cm between the bread rolls. This gives enough together when the yeast rolls are baked. space for the bread rolls to expand and bak...
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Hornos - VVH22A3150/47 (1.24 mb)