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Фрагмент инструкции
Dark-coloured cake tins are the most suitable. If you use light- coloured baking tins or glass, the baking time increases and the cake is not browned evenly. Only use heat-resistant glass dishes. Do not place a hot glass dish on a cold or wet surface. The glass could break. If you want to use silicone moulds, follow the guidelines in the manufacturer's instruction manual. Silicone moulds turn out slightly smaller than normal cake tins. For this reason, the quantities may be slightly different to those indicated in your recipe. Baking tables for the lower burner in the gas oven In the tables, you will find the optimum types of heating for a selection of cakes and gateaux. The temperature and cooking times depend on the quantity and consistency of the dough. The values in the table apply to dishes placed into the cooking compartment when it is cold and empty. Gateaux and cakes can be baked in the oven in two ways. You can either use only the lower burner or switch on the electric grill in addition to the lower burner. Cooking using the heat from the lower gas burner The temperature is set only at the lower gas burner. The heat is distributed in the oven as soon as the gas escaping from the Cooking with the lower gas burner and electric grill In addition to the lower gas burner, a temperature for the electric grill is also selected. This helps the meal to cook faster. Cake in a mould Accessories Level Temperature, Temperature, Cooking time °C °C in minutes ( electric grill) ( lower gas burner on the oven) Simple, dry cake Springform cake tin with 3 170 170 55- 65 tube sheet/ fruit loaf tin Simple, dry cake, delicate Springform cake tin with 3 170 170 40- 50 tube sheet/ fruit loaf tin Sponge flan base Flan-base cake tin 3 170 170 10- 20 Fruit flan, simple dough High springform cake tin 3 170 170 45- 55 with tube sheet Sponge cake Springform cake tin 3 130 170 15- 25 Savoury cakes (e. g. quiche/ onion tart) Springform cake tin 2 170 170 35- 55 Pasta bake Ovenproof dish 3 170 170 25- 35 Potato gratin made using raw ingredi- Ovenproof dish 2 170 170 45- 55 ents, Max. 4 cm deep Cakes on trays Accessories Level Temperature, Temperature, Cooking time °C °C in minutes (electric grill) ( lower gas burner on the oven) Sponge mixture or yeast dough with dry Baking sheet 3 170 170 20- 30 topping Sponge mixture or yeast dough with moist Baking sheet 3 170 170 25- 35 topping, fruit Sponge roulade Baking sheet 3 130 170 5-15 Plaited loaf, - 500 g flour Baking sheet 3 170 170 15- 25 Stollen, - 500 g flour Baking sheet 3 170 170 40- 50 Pizza Baking sheet 3 170 170 20- 30 Yeast bread, - 1.2 kg flour Baking sheet 3 200 170 25- 35 Toast (without preheating) Baking sheet 3 200 170 10- 20 Biscuits Baking sheet 4 130 170 10- 25 Puff pastry Baking sheet 3 170 170 20- 30 Small cakes Baking sheet 4 130 170 25- 35 Baking tips You wish to bake according to your own Use similar items in the baking tables as a guide. recipe. How to tell whether sponge cake is Approx. 10 minutes before the end of the baking time stated in the recipe, insert a cock- baked through: tail stick into the cake at its deepest point. If the cocktail stick comes out clean, the cake is ready. The cake collapses. Next time, add less liquid. Observe the specified mixing times in the recipe. The cake has risen in the middle but is Do not grease the edge of the springform cake tin. After baking, loosen the cake care- lower around the edge. fully with a knife. The cake is too dry. Make tiny holes in the finished cake using a cocktail stick. Then drizzle fruit juice or an alcoholic drink over it. Next time, reduce the baking time. The bottom of a fruit cake is too light. Place the cake one level lower the next time. The fruit juice overflows. Next time, use the deeper universal pan (if available). The pieces of dough are sticking There must be a distance of about 2 cm between the bread rolls. This gives enough together when the yeast rolls are baked. space for the bread rolls to expand and bake evenly on all sides. Condensation forms when you bake Steam can form during baking, which escapes via the door. The steam may settle and moist cakes. form water droplets on the control panel or on the fronts of adjacent units. This is a natural process. Meat, poultry, fish Ovenware You may use any heatresistant ovenware. The baking tray is also suitable for large roasts. Glass ovenware is the most suitable. The lid of the roasting dish should fit well and close properly. Add a little more liquid when using enamelled roasting dishes. With roasting dishes made of stainless steel, browning is not so intense and the meat may be somewhat less well done. Increase the cooking times. Information in the tables: Ovenware without a lid = uncovered Ovenware with a lid = covered Always place the ovenware in the centre of the wire rack. Place hot glass ovenware on a dry mat after cooking. The glass could crack if placed on a cold or wet surface. Roasting Add in a little liquid if the meat is lean...
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