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Фрагмент инструкции
Shorten the baking time and possibly use a lower temperature. If the cake bottom remains light in colour: Check the slide-in level. Increase the baking time, select a lower temperature or use a dark metal baking tin. Do not place baking tins or tall cakes too close to the rear wall. Baking table Details stated in the table are guide values and apply for aluminium baking sheets and dark baking tins. The values can vary according to the type and amount of dough, pastry or mixture and baking tin. For pre-heating, observe the notes stated in the table. We recommend using the lower of the stated temperatures first. In general, the lower temperature ensures a more even browning. If baking to your own recipes, follow the temperature in the table for similar cakes/baked products. Hot air * Top and bottom heat / Cake/Baked product type Slide-in Temperature Baking Slide-in Temperature level in ° C duration level in ° C -in minutes Cake mixtures Sheet cake with topping 1 sheet 1 150 – 160 35 – 45 1 190 – 200 2 sheets 1 + 3 160 – 170 30 – 50 – – Cake in a round tin/ square tin 1 150 – 160 50 – 80 2 160 – 170 Fruit cake base 1 150 – 160 20 – 30 2 170 – 180 Short pastries Sheet cake with a dry topping e.g. crumble 1 sheet 1 160 – 170 40 – 60 1 200 – 210 2 sheets 1 + 3 160 – 170 60 – 80 – – Sheet cake with a moist topping e.g. cream icing 1 sheet 1 150 – 160 60 – 90 – – Cake in a tin e.g. quark cake 1 150 – 160 50 – 100 2 170 – 180 Fruit cake base (pre-heating) 1 160 – 170 20 – 30 2 190 – 200 Sponge mixtures Swiss roll (pre-heating) 1 180 – 190 7– 15 1 200 – 220 Fruit cake base 1 150 – 160 20 – 30 2 170 – 180 Sponge cake (6 eggs) 1 150 – 160 30 – 45 2 160 – 170 Sponge cake (3 eggs) 1 150 – 160 20 – 35 2 170 – 180 Hot air * Top and bottom heat / Cake/Baked product type Slide-in Temperature Baking Slide-in Temperature level in ° C duration level in ° C -in minutes Yeast dough Sheet cake with a dry topping e.g. crumble 1 sheet 1 170 – 180 40 – 60 1 190 – 200 2 sheets 1 + 3 170 – 180 40 – 60 – – Sheet cake with a moist topping e.g. cream icing 1 sheet 1 160 – 170 50 – 90 1 190 – 200 Yeast dough ring and plait (500g flour) 1 160 – 170 35 – 50 1 180 – 200 Low tin cake 1 160 – 170 30 – 45 2 170 – 180 High tin cake 1 160 – 170 30 – 45 2 170 – 180 Small cakes/pastries Meringues 1 80 – 90 100 – 150 1 80 Puff pastry (pre-heating) 1 sheet 1 180 – 190 15 – 35 1 200 – 220 2 sheets 1 + 3 180 – 190 15 – 25 – – Choux pastry (pre-heating) 1 sheet 1 180 – 190 25 – 35 1 200 – 220 2 sheets 1 + 3 180 – 190 25 – 35 – – Cake mixture (e.g. muffins) 1 sheet 1 150 – 160 20 – 35 2 170 – 180 2 sheets 1 + 3 140 – 150 25 – 45 – – Short pastry (pre-heating) (e.g. butter biscuits) 1 sheet 1 140 – 150 10 – 30 1 160 – 170 2 sheets 1 + 3 140 – 150 20 – 30 – – Savouries Pizza (pre-heating) 1 sheet 1 180 – 190 25 – 45 1 180 – 190 Alsatian flammkuchen (pre-heating) 1 180 – 190 20 – 45 1 200 – 210 Quiche (pre-heating) 1 180 – 190 35 – 50 1 200 – 210 Bread (pre-heating) Short-term bake 1 220 10 – 15 1 240 Complete bake 1 180 – 200 40 – 50 1 180 – 200 Cooking tips and helpful hints The bottom of a cake baked Remove from the oven all baking sheets or the on a baking sheet remains universal pan which is not needed. too light in colour The bottom of a cake baked Use a grille and not a baking sheet to support the in a tin remains too light in cake tin during baking. colour The bottom of the cake or Set cake or cookies at a higher set of slide-in levels. cookies becomes too dark in colour The cake becomes too dry Set a slightly higher oven temperature and shorter baking time. The cake is too moist on Choose a slightly lower oven temperature. the inside Note.: Higher temperatures do not shorten baking times (done on the outside, raw on the inside). Choose a slightly longer baking time. Allow the dough to rise slightly longer. Add less liquid to the dough. When baked with hot air Avoid blocking the air vents at the rear wall of the circulation, cake baked in oven with the baking tins. round or square tins becomes too dark in colour. Very moist cake dough (e.g. fruit cake) causes a lot of steam to generate in the oven that condenses on the oven door You can let the steam escape from the oven and thereby reduce the forming of water droplets by briefly and carefully opening the oven door (1-2 times, in case of longer baking times, more often). Very uneven browning when using hot air circulation. Check the slide-in level. Cake collapses when taken out of the oven Use less liquid. To save energy Pre-heat only if expressly required by the recipe. Dark baking tins have a higher degree of heat absorption. Residual heat: In case of longer baking times, you can switch off the oven approx. 5-10 minutes before the full baking time has elapsed. Roasting Put grille into the universal pan and insert them together at the same slide-in level. Meat can be roasted weighing in the oven in a particularly economical fashion if the weight of the cut exceeds 750g. Roasting in an uncovered pot ...
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