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Bread and bread rolls
If not specified otherwise, always preheat the oven for baking
bread.
Never pour water directly into a hot oven.
Baking tips
Cakes on trays Accessories Level Type of
heating
Temperature in
°C
Cooking time
in minutes
Sponge mixture or yeast dough with dry topping Universal pan 3
%
160-180 25-35
Sponge mixture or yeast dough with fresh fruit Universal pan 3
%
140-160 40-50
Sponge roulade (preheat) Universal pan 2
%
170-190 15-20
Plaited loaf, 500 g flour Universal pan 3
"
150-170 25-35
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
Bread and bread rolls Accessories Level Type of
heating
Temperature,
°C
Cooking time
in minutes
Yeast bread, 1.2 kg flour Universal pan: 2
%
270
190
8
35-45
Sourdough bread, 1.2 kg flour Universal pan: 2
%
270
190
8
35-45
Bread rolls (e.g. rye 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
Aluminium baking tray* + universal pan** 1+3
"
130-150 25-35
Meringue Universal pan 3
"
70-90 125-135
Cream puffs Universal pan 2
%
200-220 30-40
Macaroons Universal pan 3
%
110-130 30-40
Aluminium baking tray* + universal pan** 1+3
"
100-120 35-45
Puff pastry Universal pan 3
"
180-200 20-30
Aluminium baking tray* + universal pan** 1+3
"
180-200 30-40
* Additional baking trays can be ordered from the after-sales service or specialist retailers.
** When baking on two levels, always place the universal pan in the upper level.
You want 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:
Approximately 10 minutes before the end of the baking time specified in the recipe,
pierce the cake at its highest point with a cocktail stick. If the cocktail stick comes out
clean with no dough residue, the cake is ready.
The cake collapses. Use less fluid next time or set the oven temperature 10 degrees lower. Observe the mix-
ing times that are specified in the recipe.
The cake has risen in the middle but is
lower around the edge.
Do not grease the sides of the springform cake tin. After baking, use a knife to loosen
the cake carefully.
The cake browns too much on top. Place it lower in the oven, select a lower temperature and bake the cake for a little
longer.
The cake is too dry. Use a wooden skewer to make tiny holes in the finished cake. Then drizzle fruit juice or
an alcoholic drink over it. Next time, select a temperature that is 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).
Next time, use slightly less liquid and bake at a lower temperature for slightly longer. For
cakes with a moist topping, bake the base first. Cover the base with almonds or bread-
crumbs first and then apply the topping. Observe any recipes and baking times.
The tart or the cake has not been baked
evenly throughout.
Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake
delicate pastries on one level using Top/bottom heating
%. Extremely large greaseproof
paper that protrudes out over the baking tray may affect the air circulation. Always trim
the greaseproof to fit the baking tray.
49


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