Évaluations - 0, GPA: 0
(
)
)
|
Facilité d'utilisation
pound cake) Rectangular cake mould/tin 2 % 155-175 65-75 Shortcrust pastry base with crust Springform cake tin 1 % 160-180 30-40 Sponge flan base Flan-base cake tin 2 % 160-180 25-35 Sponge cake Springform cake tin 2 % 160-180 30-40 Fruit tart or cheesecake, shortcrust pastry* Dark springform cake tin 1 % 170-190 70-90 Delicate fruit flan, sponge Springform cake tin 2 % 150-170 55-65 Savoury cakes* (e.g. quiche/onion tart) Springform cake tin 1 % 180-200 50-60 * Allow cakes to cool in the appliance for approx. 20 minutes. Cakes on trays Accessories Level Type of Temperature, Cooking time heating°Cin minutes Sponge mixture or yeast dough with dry topping Universal pan: 3 % 160-180 25-35 Sponge mixture or yeast dough with moist topping Universal pan: 3 % 140-160 40-50 Swiss roll (preheat) Universal pan: 2 % 170-190 15-20 Plaited loaf, 500 g flour Universal pan: 3 2 150-170 25-35 Stollen, 500 g flour Universal pan: 3 % 160-180 50-60 Stollen, 1 g flour Universal pan: 3 % 150-170 90-100 Strudel, sweet Universal pan: 2 % 180-200 55-65 Pizza Universal pan: 3 % 180-200 20-30 Bread and bread rolls Never pour water directly into a hot oven. If not specified otherwise, always preheat the oven for baking bread. Bread and bread rolls Accessories Level Type of Temperature, Cooking time heating°Cin minutes Yeast bread, 1.2 kg flour Universal pan: 2 % 270 8 190 35-45 Sourdough bread, 1.2 kg flour Universal pan: 2 % 270 8 190 35-45 Bread rolls (e.g. rye rolls) Universal pan: 2 % 200-220 20-30 Small baked products Accessories Level Type of Temperature, Cooking time heating°Cin minutes Biscuits Universal pan: 3 % 150-170 10-20 Aluminium baking tray* + universal pan** 1+3 2 130-150 25-35 Meringue Universal pan: 3 2 70-90 125-135 Cream puffs Universal pan: 2 % 200-220 30-40 Macaroons Universal pan: 3 % 110-130 30-40 Aluminium baking tray* + universal pan** 1+3 2 100-120 35-45 Puff pastry Universal pan: 3 2 180-200 20-30 Aluminium baking tray* + universal pan** 1+3 2 180-200 30-40 * Additional baking trays can be ordered from the after-sales service or specialist retailers. ** When baking on two levels, always place the universal pan above the baking tray. 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. Use less fluid next time or set the oven temperature 10 degrees lower. 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 goes too dark on top. Place the cake lower in the oven and bake at a lower temperature for slightly longer. 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, set the temperature 10 degrees higher and reduce the baking time. The bread or cake (e.g. cheesecake) Use slightly less fluid next time and bake for slightly longer at a lower temperature. For looks good, but is soggy on the inside cakes with a moist topping, bake the base first. Cover the base with almonds or bread( sticky, with streaks of water). crumbs first and then apply the topping. Take care to follow recipes and baking times. The pastries are not evenly browned. Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake delicate pastries on one level using %Top/bottom heating. Protruding greaseproof paper can affect the air circulation. For this reason, always trim greaseproof paper to fit the baking tray. 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. You want to bake on two levels: Always use 2Hot air to bake on more than one level. Dishes that are put in the oven at the same time do not have to be ready at the same time. 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 universal pan is suitable for large roasts. Glass ovenware is the most suitable. Ensure that the lid of the roasting dish fits well and closes properly. Add a little more liquid when using enamelled roasting dishes. With roasting dishes made of stainless steel, browning...
Ce manuel est également adapté pour les modèles :Fours - CF432250IL/02 (386.07 kb)