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Fabricar: Alto-Shaam Tamaño del archivo: 900.05 kb Nombre del archivo: 944925EN.pdf Idioma del manual:

• Cakes and pastries at different heights do not always brown equally at first. If this occurs, do not change the temperature setting. The differences equalize during the baking procedure. Baking on one level: Baking in tins Type of baking Oven function Shelf position Temperature °C Time in min. Ring cake or brioche True Fan Cooking 1 150 -160 50 -70 Madeira cake/ fruit cakes True Fan Cooking 1 140 -160 70 -90 Sponge cake True Fan Cooking 2 140 -150 35 -50 Sponge cake Conventional Cooking 2 160 35 -50 Flan base - short pastry True Fan Cooking 2 170-180 1) 10 -25 Flan base sponge mixture True Fan Cooking 2 150 -170 20 -25 Apple pie (2tins O20cm, diagonally off set) True Fan Cooking 2 160 60 -90 Apple pie (2tins O20cm, diagonally off set) Conventional Cooking 1 180 70 -90 Cheesecake Conventional 1 170 -190 60 -90 Cooking 1) Pre-heat the oven Cakes/pastries/breads on baking trays Type of baking Oven function Shelf position Temperature °C Time in min. Plaited bread/ Conventional 3 170 -190 30-40 bread crown Cooking Christmas stollen Conventional 2 50-70 160 - 180 1) Cooking Helpful hints and tips 17 Type of baking Oven function Shelf position Temperature °C Time in min. Bread (rye bread): 1. First part of baking proc1. 2301) 1. 20 Conventional ess. 1 Cooking 2. 30-60 2. 160 -180 2. Second part of baking process. Cream puffs/ eclairs Swiss roll Cake with crumble topping (dry) Buttered almond cake/sugar cakes Fruit flans (made with yeast dough/ sponge mixture) 2) Conventional Cooking Conventional Cooking True Fan Cooking Conventional Cooking True Fan Cooking 3 3 3 3 3 190 - 210 1) 180 - 200 1) 150 -160 190 - 210 1) 150 20 -35 10 -20 20 -40 20 -30 35 -55 Fruit flans (made with yeast dough/ sponge mixture) 2) Conventional Cooking 3 170 35 -55 Fruit flans made with short pastry True Fan Cooking 3 160 -170 40 -80 Yeast cakes with delicate toppings (e. g, quark, Conventional Cooking 3 160 - 180 1) 40 -80 cream, custard) 1) Pre-heat the oven 2) Use deep pan Biscuits Type of baking Oven function Shelf position Temperature °C Time in min. Short pastry biscuits True Fan Cooking 3 150 -160 10 -20 Short bread/ Pastry Stripes True Fan Cooking 3 140 20 -35 Short bread/ Pastry Stripes Conventional Cooking 3 160 1) 20 -30 Biscuits made with sponge mixture True Fan Cooking 3 150 -160 15 -20 18 18 Helpful hints and tips Type of baking Oven function Shelf position Temperature °C Time in min. Pastries made with egg white, merungues Macaroons Biscuits made with yeast dough Puff pastries Rolls Rolls Small cakes (20per tray) Small cakes (20per tray) 1) Pre-heat the oven Multileveled Baking True Fan Cooking True Fan Cooking True Fan Cooking True Fan Cooking True Fan Cooking Conventional Cooking True Fan Cooking Conventional Cooking Cakes/pastries/breads on baking trays True Fan Cooking Shelf position 2 levels Type of baking Cream puffs/ 1/4 Eclairs Dry streusel cake 1/4 1) Pre-heat the oven Biscuits/small cakes/pastries/rolls True Fan Cooking Shelf position Type of baking Short pastry biscuits Short bread/ Pastry Stripes Biscuits made with sponge mixture Biscuits made with egg white, meringues 2 levels 1/4 1/4 1/4 1/4 3 3 3 3 3 3 3 3 3 levels - - 3 levels 1/3/5 1/3/5 - - 80 -100 120 -150 100 -120 150 -160 170 -1801) 1601) 190 -2101) 30 -50 20 -40 20 -30 10 -25 10 -25 1501) 20 -35 1701) 20 -30 Temperature in °C Time in min. 25-45 160 - 180 1) 150 -160 30-45 Temperature in °C Time in min. 150 -160 20-40 140 25-50 160 -170 25-40 80 -100 130 -170 Helpful hints and tips 19 Type of baking 2 levels Macaroons 1/4 Biscuits made with yeast dough 1/4 Puff pastries 1/4 Rolls 1/4 Small cakes (20per tray) 1/4 1) Pre-heat the oven Tips on baking Baking results The cake is not browned enough underneath. The cake sinks (becomes soggy, lumpy, streaky). The cake sinks (becomes soggy, lumpy, streaky). The cake sinks (becomes soggy, lumpy, streaky). The cake is too dry. The cake is too dry. The cake browns unevenly. The cake browns unevenly. The cake is not ready in the baking time given. 3 levels Temperature in °C Time in min. - 100 -120 40-80 - 160 -170 30-60 - 30-50 170 - 180 1) True Fan Cooking Shelf position - - Possible cause Wrong shelf position. The oven temperature is too high. The baking time is too short. There is too much liquid in the mixture. The oven temperature is too low. The baking time is too long. The oven temperature is too high and the baking time is too short. The mixture is unevenly distributed. The oven temperature is too low. 180 30-55 25-40 1501) Remedy Place the cake lower. The next time you bake set a slightly lower oven temperature. Set a longer baking time. Baking times cannot be reduced by setting higher temperatures. Use less liquid. Pay attention to mixing times, especially if you use a mixing machine. The next time you bake set a higher oven temperature. The next time you bake set a shorter baking time. Set a lower oven temperature and a longer baking time. Spread the mixture evenly on the baking tray. The next time you b...

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