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Fabricar: Alto-Shaam Tamaño del archivo: 591.88 kb Nombre del archivo: 926484EN.pdf Idioma del manual:

This is due to the large difference in temperature between the freezing temperature and the temperature in the oven. Once the trays have cooled the distortion will disappear again. How to use the Baking Tables The tables give the required temperature settings, baking times and oven shelf levels for a selection of typical dishes. • Temperatures and baking times are for guidance only, as these will depend on the consistency of the pastry, mixture or dough and the number and the type of baking tin. • We recommend using the lower temperature the first time and then if necessary, for example, if a deeper browning is required, or baking time is too long, selecting a higher temperature. • If you cannot find the settings for a particular recipe, look for the one that is most similar. 2 With longer baking times, the oven can be switched off about 10 minutes before the end of baking time, to make use of the residual heat. Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold. Baking table Type of baking Oven level Temperature .C Time Baking in tins Ring cake or brioche 1 160-180 0:50-1:10 Madeira cake, fruit cakes 1 150-170 1:10-1:30 Sponge flan 2 160-180 0:25-0:40 Flan base - short pastry 3 190-2101) 0:10-0:25 Flan base - sponge mixture 3 170-190 0:20-0:25 Apple tart (covered) 1 170-190 0:50-1:00 Apple pie 1 180-200 0:20-0:30 (2tins O20cm, placed diagonally to one another) Savoury flan (e. g., quiche lorraine) 1 180-200 0:30-1:10 Cheesecake 1 160-180 1:00-1:30 Cakes/pastries/breads on baking trays Plaited bread/bread crown 3 170-190 0:30-0:40 Christmas stollen 3 160-1801) 0:40-1:00 Bread (rye bread) first of all .......................................then 2 2501) 160-180 0:20 0:30-1:00 Cream puffs, eclairs 3 190-210 0:25-0:40 Swiss roll 3 180-2001) 0:10-0:20 Dry streusel cake 3 160-180 0:20-0:40 Buttered almond cake, sugar cakes, Bienenstich (custard-filled cake, coat3 190-2101) 0:15-0:30 ed with sugar and almonds) Fruit flans (made with yeast dough/ sponge mixture)2) 3 170-190 0:25-0:50 Fruit flans made with short pastry2) 3 170-190 0:40-1:20 Yeast cakes with delicate fillings (e. g., cream cheese, cream, 3 160-180 0:40-1:20 etc.) (cooked on baking sheet) Pizza (with a lot of topping)2) 1 190-2101) 0:30-1:00 Pizza (thin crust) 1 230-2501) 0:10-0:25 Unleavened bread 1 230-2501) 0:08-0:15 Tarts (Swiss-style) 1 210-2301) 0:35-0:50 Type of baking Oven level Temperature .C Time Biscuits Short pastry biscuits 3 170-1901) 0:06-0:20 Viennese whirls 3 160-180 0:10-0:40 Biscuits made with sponge mixture 3 170-190 0:15-0:20 Pastries made with egg white, meringues 3 100-120 2:00-2:30 Macaroons 3 120-140 0:30-0:60 Danish pastries 3 170-190 0:20-0:40 Puff pastries 3 190-2101) 0:20-0:30 Rolls 3 180-2201) 0:20-0:35 Small cakes (20 per tray) 3 170-1901) 0:20-0:30 1) Pre-heat the oven 2) Use the all-purpose tray. Tips on baking Baking results Possible cause Remedy The cake is not Wrong oven level Place cake lower in the oven browned enough at the bottom The cake sinks (be- Oven temperature too high Use a slightly lower setting comes soggy, lumpy, Baking time too short Set a longer baking time streaky) Baking times cannot be reduced by setting higher temperatures Too much liquid in the mixture Use less liquid Pay attention to mixing times, especially if using mixing machines Cake is too dry Oven temperature too low Set oven temperature higher Baking time too long Set a shorter baking time Cake browns unevenly Oven temperature too high Set a lower oven tempera- and baking time too short ture and a longer baking time Mixture is unevenly distributed Spread the mixture evenly on the baking tray Cake is not done Temperature too low Use a slightly higher oven within the baking setting time given Roasting Oven function: Conventional Roasting dishes • Any heat-resistant ovenware is suitable to use for roasting (please read the manufacturer's instructions). • Large roasting joints can be roasted directly in the roasting tray or on the oven shelf with the roasting tray placed below it. • For all lean meats, we recommend roasting these in a roasting tin with a lid. This will keep the meat more succulent. • All types of meat, that can be browned or have crackling, can be roasted in the roasting tin without the lid. 3 Tips on using the roasting chart The information given in the following table is for guidance only. • We recommend cooking meat and fish weighing 1 kg and above in the oven. • To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some liquid in the roasting pan. • If required, turn the roast (after 1/2 -2/3 of the cooking time). • Baste large roasts and poultry with their juices several times during roasting. This will give better roasting results. • You can switch the oven off about 10 minutes before the end of the roasting time, in order to utilise the residual heat. Roasting table Type of meat Amount Weight Oven level Temperature .C Time Hr.:Min...

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