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Bread and rolls
If not otherwise specified, always preheat the oven for baking
bread.
Never pour water into the oven when it is still hot.
Baking tips
Stollen, 500 g flour Universal pan 3
%
160-180 50-60
Stollen, 1 g flour Universal pan 3
%
150-170 90-100
Strudel, sweet Universal pan 2
%
180-200 55-65
Pizza Universal pan 3
%
180-200 20-30
Cakes on trays Accessories Level Type of
heating
Temperature in
°C
Cooking time
in minutes
Bread and rolls accessory Height Type of
heating
Temperature in
°C
Cooking time
in minutes
Yeast bread, 1.2 kg flour Universal pan 2
%
250
190
8
35-45
Sourdough bread with 1.2 kg
flour
Universal pan 2
%
250
190
8
35-45
Bread rolls (e.g. rye bread rolls) Universal pan 2
%
200-220 20-30
Small baked products Accessories Level Type of heating Temperature in °C Cooking time in minutes
Biscuits Universal pan 3
%
150-170 10-20
Meringue Universal pan 3
%
80-100 130-150
Cream puffs Universal pan 2
%
200-220 30-40
Macaroons Universal pan 3
%
110-130 30-40
Puff pastry Universal pan 3
%
190-210 20-30
You wish to bake according to your own
recipe.
Use similar items in the baking tables as a guide.
How to tell whether sponge cake is
baked through:
Approx. 10 minutes before the end of the baking time stated in the recipe, insert a cock-
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
lower around the edge.
Do not grease the edge of the springform cake tin. After baking, loosen the cake care-
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)
looks good, but is soggy on the inside
(sticky, with streaks of water).
Use slightly less fluid next time and bake for slightly longer at a lower temperature. For
cakes with a moist topping, bake the base first. Cover the base with almonds or bread-
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. Pro-
truding 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 fruit juice overflows. If available, use a deeper baking tray next time.
The pieces of dough are sticking
together when the yeast rolls are baked.
There must be a distance of about 2 cm between the bread rolls. This gives enough
space for the bread rolls to expand and bake evenly on all sides.
Condensation forms when you bake
moist cakes.
Steam can form during baking, which escapes via the door. The steam may settle and
form water droplets on the control panel or on the fronts of adjacent units. This is a natu-
ral process.
41


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