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Constructa CF030250 Manual

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47
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
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,
°C
Cooking time
in minutes
Biscuits Universal pan: 3 %150-170 10-20
Aluminium baking tray* + universal pan** 1+3 2130-150 25-35
Meringue Universal pan: 3 270-90 125-135
Cream puffs Universal pan: 2 %200-220 30-40
Macaroons Universal pan: 3 %110-130 30-40
Aluminium baking tray* + universal pan** 1+3 2100-120 35-45
Puff pastry Universal pan: 3 2180-200 20-30
Aluminium baking tray* + universal pan** 1+3 2180-200 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 above the baking tray.
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. Bake
delicate pastries on one level using % Top/bottom heating. Protruding 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. Next time, use the deeper universal pan (if available).
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.
You want to bake on two levels: Always use 2 Hot air to bake on more than one level. Dishes that are put in the oven at
the same time do not have to be ready at the same time.
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.
… 47 …


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