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For baking pastry, use the mode of operation. (Oven
operation with the selected mode, or system, depends on the
appliance model).
When baking pastry, always remove the fat lter.
Instructions
When baking pastry, always observe the instructions on the
shelf / guide level, temperature, and cooking time indicated in
the pastry baking table. Do not be prejudiced by experience you
may have with other ovens. The values indicated in the cooking
table are de ned and checked especially for this particular oven.
If the baking table does not speci cally address a particular
type of pastry, see the information for a similar type of pastry.
Baking pastry with upper and lower heater
Bake the pastry at one level only.
Upper / lower heater combination is particularly appropriate for
baking various types of pastry, bread, and meat.
Use dark-colored baking trays. Light-colored trays re ect the
heat, which leads to poorer cooking (browning) results. Always
place the models on the grid. If you are using the supplied
baking tray, remove the grid.
Preheating will shorten the cooking time. Place the dish
into the oven only when the selected temperature has been
reached, i.e. when the control lamp (heater operation lamp)
goes off for the rst time.
Tips on baking pastry
Is the pastry completely done?
Use a wooden stick to pierce the pastry at the highest point.
If there are no traces of dough when the stick is removed,
the pastry is done. Turn off the oven and use the remaining
accumulated heat.
The pastry has collapsed
Check the recipe. Next time, use less liquid. Observe the
instructions on mixing / kneading time, especially when using
small household appliances.
The pastry is too light-colored
Next time, use a dark-colored baking tray, place the tray one
guide level lower, or turn on the lower heater towards the end of
the cooking process.
The pastry with a moist lling (e.g. cheesecake) is not
completely done
Next time, reduce the temperature and extend the cooking time.
Baking pastryBaking pastry
10
Food preparation
10


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