Cakes And Pastries - Junker JH23UA 0 Série Mode D'emploi

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.

Cakes and pastries

Baking on one level
When baking cakes and tarts, the best results can be achieved
using % Top/bottom heating.
When baking with 2D Hot air, use the following shelf
"
positions for the accessories:
Cake in a cake tin: Shelf position 2
■
Cake on a baking tray: Shelf position 3
■
Baking and roasting on two or more levels
Use Hot air.
"
Shelf positions for baking and roasting on 2 levels:
Universal pan: Shelf position 3
■
Baking tray: Shelf position 1
■
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* Dark springform cake tin
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 Universal pan
Sponge mixture or yeast dough with fresh fruit
Sponge roulade (preheat)
Plaited loaf, 500 g flour
Stollen, 500 g flour
Stollen, 1 g flour
Strudel, sweet
Pizza
Bread and bread rolls
If not specified otherwise, always preheat the oven for baking
bread.
Bread and bread rolls
Yeast bread, 1.2 kg flour
Sourdough bread, 1.2 kg flour
Bread rolls (e.g. rye rolls)
Tin
Fruit loaf tin
Fruit loaf tin
Springform cake tin
Flan-base cake tin
Springform cake tin
Springform cake tin
Springform cake tin
Accessories
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Accessories
Universal pan:
Universal pan:
Universal pan:
Dishes that are put in the oven at the same time do not have to
be ready at the same time.
The tables contain a selection of dishes.
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.
Level Type of
heating
2
"
2
%
1
%
2
%
2
%
1
%
2
%
1
%
Level Type of
heating
3
%
3
%
2
%
3
"
3
%
3
%
2
%
3
%
Never pour water directly into a hot oven.
Level Type of
heating
2
%
2
%
2
%
Temperature, Cooking time
°C in minutes
160-180 50-60
155-175 65-75
160-180 30-40
160-180 25-35
160-180 30-40
170-190 70-90
150-170 55-65
180-200 50-60
Temperature in Cooking time
°C in minutes
160-180 25-35
140-160 40-50
170-190 15-20
150-170 25-35
160-180 50-60
150-170 90-100
180-200 55-65
180-200 20-30
Temperature, Cooking time
°C in minutes
270 8
190 35-45
270 8
190 35-45
200-220 20-30
45