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Bread and rolls Level Type of heating Temperature in °C Cooking time, minutes Yeast bread made using 1.2 kg of flour* ( with preheating) Enamel baking tray 2 % 270 200 8 35-45 Bread made from yeast- containing dough containing 1.2 kg of flour* (with preheating) Enamel baking tray 2 % 270 200 8 40-50 Rolls ( e.g. made from rye) Enamel baking tray 3 % 200-220 20-20 * Never pour water directly into a hot oven. Pastries Level Type of Temperature Cooking time, heating in °C minutes Biscuits and cookies Enamel tray 3 % 150-160 20-30 Aluminium tray + flat oven tray 1+ 3 " 140-150 20-30 Aluminium tray + universal deep tray 1+ 3 " 140-150 20-30 Meringues Enamel tray 3 " 80-90 180-210 Empty puffs Enamel tray 2 % 190-210 30-40 Extra baking trays may be obtained as optional accessories from specialist retail outlets. Pastries Level Type of Temperature Cooking time, heating in °C minutes Macaroons Enamel tray 3 % 110-130 30-40 Aluminium tray + flat oven tray 1+ 3 " 100-120 35-45 Aluminium tray + universal deep tray 1+ 3 " 100-120 35-45 Extra baking trays may be obtained as optional accessories from specialist retail outlets. Suggestions and practical advice for baking If you want to use your own recipe. You can use a similar product to the one listed in the cooking table. How to check whether your sponge cake is 10 minutes before the end of the cooking time indicated in the recipe, test the ready. thickest part of the cake with a thin wooden skewer. The cake is ready when the skewer comes out clean, with no traces of cake mix. The cake is too flat. Next time, try using less liquid or reduce the oven temperature by 10 degrees. Ensure you mix the batter according to the times given in the recipe. The cake has a peaked centre, but the edges Do not grease the tin. Once the cake is ready, use a knife to carefully remove it have shrunken. from the tin. If the cake is too brown on top. Position the cake lower in the oven, reduce the oven temperature and bake it for longer. The cake is too dry. Use a skewer to make small holes in the finished cake. Pour a few drops of fruit juice or alcohol over the cake. Next time, increase the oven temperature by 10 degrees and reduce the cooking time. The bread or cake (fruit cake, for example) looks Next time, use less liquid and leave the product for a little longer in the oven, at fine on the outside but still has soft ( soggy) areas a lower temperature. The bases of cakes with juicy toppings should be baked inside. first on their own. Then sprinkle chopped almonds or breadcrumbs on the base before adding the topping. Follow the recipe and the cooking times. Biscuits are not evenly browned. Select a lower temperature; the biscuits will be browned more uniformly. Bake more delicate pastries with top and bottom heating % on one level. Overhanging greaseproof paper may also affect air circulation. Always trim it to fit the baking tray. The fruit pie is not brown enough at the bottom. Next time put the pie in at a lower level. The fruit juices are spilling out. Next time use the universal tray if available. Small biscuits made with yeast may stick Leave a space of about 2 cm between them. Then they will have enough space together during baking. to rise and brown on all sides. Products have been baked on different levels. Always use the hot air function " when baking products on different levels. Biscuits on the upper tray are darker than those Although several baking trays may be placed in the oven at the same time, this on the lower tray. does not mean that they will necessarily all be ready at the same time. Baking moist cakes produces condensation. Condensation may form when baking. Some of this moisture may evaporate via the door handle, and drops of condensation may form on the control panel or on the front of nearby kitchen units. The oven is physically designed with this in mind. Meat, poultry, fish Cookware Any heatproof cookware can be used. For large roasts, the enamel tray can also be used. It is best to use glass containers. Check that the lid of the cookware will fit and close properly. If using enamel containers, add more liquid. When using stainless steel pans, the meat does not brown well and may even be left rare. If so, lengthen the cooking time. Data shown in tables: Uncovered cookware = open Covered cookware = closed Always place cookware in the centre of the wire shelf. Hot glass cookware should be placed on a dry dishcloth. The glass could shatter if rested on a wet or cold surface. Roasting Add in a little liquid if the meat is lean. Cover the base of the ovenware with approx. . cm of liquid. Add liquid generously for pot roasts. Cover the base of the ovenware with approx. 1 - 2 cm of liquid. The amount of liquid depends on the type of meat and the material the ovenware is made of. If preparing meat in an enamelled roasting dish, it will need a little more liquid than if cooked in glass ovenware. Roasting dishes made from stainless steel are not ideal. The meat cooks mo...
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