Junker JH11AA Série Mode D'emploi page 33

If the original packaging is no longer available
pack the appliance in protective packaging to guarantee
sufficient protection against any transport damage.
Transport the appliance in an upright position. Do not hold the
appliance by the door handle or the connections on the rear, as
Tested for you in our cooking studio
Here you will find a selection of dishes and the ideal settings for
them. We will show you which type of heating and which
temperature are best suited for your dish. You can find
information about suitable accessories and the height at which
they should be inserted. There are also tips about cookware
and preparation methods.
Notes
The values in the table always apply to dishes placed into the
■
cooking compartment when it is cold and empty.
Only preheat the appliance if the table specifies that you
should do so. Do not line the accessories with greaseproof
paper until after they have been preheated.
The times specified in the tables are guidelines only. They will
■
depend on the quality and composition of the food.
Use the accessories supplied. Additional accessories may be
■
obtained as special accessories from specialist retailers or
from the after-sales service.
Before using the oven, remove any unnecessary accessories
and ovenware from the cooking compartment.
Always use oven gloves when taking hot accessories or
■
ovenware out of the cooking compartment.
Cake in a mould
Sponge cake, simple
Sponge cake, delicate (e.g. sand cake)
Shortcrust pastry base with crust
Sponge flan base
Sponge cake
Fruit tart or cheesecake, shortcrust pastry*
Delicate fruit flan, sponge
Savoury cakes* (e.g. quiche/onion tart)
* Allow cakes to cool in the appliance for approx. 20 minutes.
Cakes on trays
Sponge mixture or yeast dough with dry topping Aluminium baking tray
Sponge mixture or yeast dough with fresh fruit
Swiss roll (preheat)
Plaited loaf, 500 g flour
Stollen, 500 g flour
Stollen, 1 g flour
Strudel, sweet
Pizza
these could be damaged. Do not place any heavy objects on
the appliance.
Cakes and pastries
Baking tins
It is best to use dark-coloured metal baking tins.
Baking times are increased when light-coloured baking tins
made of thin metal or glass dishes are used, and cakes do not
brown so evenly.
If you wish to use silicone baking tins, use the information and
recipes provided by the manufacturer as a guide. Silicone
baking tins are often smaller than normal tins. The amount of
mixture and recipe instructions may differ.
Tables
The tables show the ideal type of heating for the various cakes
and pastries. The temperature and baking time depend on the
amount and composition of the mixture. This is why
temperature ranges are given in the tables. You should try the
lower temperature first, since a lower temperature results in
more even browning. You can increase the temperature next
time if necessary.
If you preheat the oven, the baking time is shortened by 5 to 10
minutes.
Additional information can be found in the Baking tips section
following the tables.
Tin
Fruit loaf tin
Fruit loaf tin
Springform cake tin
Flan-base cake tin
Springform cake tin
Dark springform cake tin
Springform cake tin
Springform cake tin
Accessories
Aluminium baking tray
Aluminium baking tray
Aluminium baking tray
Aluminium baking tray
Aluminium baking tray
Aluminium baking tray
Aluminium baking tray
Level Type of Temperature,
heating °C
2 160-180
%
2 155-175
%
1 160-180
%
2 160-180
%
2 160-180
%
1 170-190
%
2 150-170
%
1 180-200
%
Level Type of Temperature,
heating °C
1 170-190
%
2 160-180
%
1 180-190
%
1 160-180
%
3 150-170
%
3 140-160
%
2 180-200
%
1 210-230
%
Cooking time
in minutes
55-65
65-75
30-40
25-35
30-40
70-90
55-65
50-60
Cooking time
in minutes
25-35
45-55
12-15
20-30
50-60
85-95
65-75
20-30
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