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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)
Small baked products
Biscuits
Meringue
Cream puffs
Macaroons
Puff pastry
* 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.
Baking tips
You want to bake according to your own
recipe.
How to tell whether sponge cake is
baked through:
The cake collapses.
The cake has risen in the middle but is
lower around the edge.
The cake browns too much on top.
The cake is too dry.
The bread or cake (e.g. cheesecake)
looks good, but is soggy on the inside
(sticky, with streaks of water).
The tart or the cake has not been baked
evenly throughout.
The bottom of a fruit flan is too light.
The fruit juice overflows.
When baking yeast bread rolls, stick the
sections together.
You want to bake on two levels.
Condensation forms when you bake
moist cakes.
Accessories
Universal pan:
Universal pan:
Universal pan:
Accessories
Universal pan
Aluminium baking tray* + universal pan**
Universal pan
Universal pan
Universal pan
Aluminium baking tray* + universal pan**
Universal pan
Aluminium baking tray* + universal pan**
Use similar items in the baking tables as a guide.
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.
Use less fluid next time or set the oven temperature 10 degrees lower. Observe the mix-
ing times that are specified in the recipe.
Do not grease the sides of the springform cake tin. After baking, use a knife to loosen
the cake carefully.
Place it lower in the oven, select a lower temperature and bake the cake for a little
longer.
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.
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.
Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake
delicate pastries on one level using Top/bottom heating
paper that protrudes out over the baking tray may affect the air circulation. Always trim
the greaseproof to fit the baking tray.
Place the cake one level lower the next time.
Next time, use the deeper universal pan (if available).
There should be a gap of approx. 2 cm around each item. This leaves enough space for
the bread rolls to expand and be baked evenly.
When baking on several layers, always use Circulated air
are placed into the oven at the same time will not necessarily be ready at the same time.
Baking may create water vapour. The steam 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
natural process.
Never pour water directly into a hot oven.
Level
Type of
heating
2
%
2
%
2
%
Level
Type of
heating
3
%
1+3
"
3
"
2
%
3
%
1+3
"
3
"
1+3
"
Temperature,
Cooking time
°C
in minutes
270
8
190
35-45
270
8
190
35-45
200-220
20-30
Temperature in
Cooking time
°C
in minutes
150-170
10-20
130-150
25-35
70-90
125-135
200-220
30-40
110-130
30-40
100-120
35-45
180-200
20-30
180-200
30-40
. Extremely large greaseproof
%
. Food on baking trays that
"
47
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