Évaluations - 3, GPA: 4.3 ( )

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• Ranges are given for the temperature and cooking time since these are dependent on the mixture, quantity and cake tin used. • When using 2 baking trays the lower baking tray should remain in the oven for an extra 5-10 minutes if necessary. • Items that might drip (e.g., pizzas, fruit flans) should only be prepared on one level. • When using for the first time, we recommend setting the lower temperature, and only if necessary, e.g. if increased browning is required or the cooking time is too long, select a higher temperature. • If you cannot find specific information for one of your own recipes, use information given in a similar recipe for guidance. • Variations in the height of the item to be baked can lead to different degrees of browning at the start of baking. In this case please do not change the temperature setting. Differences in the degree of browning will balance out during baking. 2 Switch off the oven 10-15 minutes before the end of the cooking time to make use of the residual heat. Unless otherwise stated, the information in the tables assumes starting with a cold oven. Baking Table Type of Cake or Pastry Hot Air H Conventional O Time Shelf Position from Bottom Temperature .C Shelf Position from Bottom Temperature .C For Both Functions Hours: Mins. Baking in tins Ring-shaped or pudding-bowl shaped cakes 1 150-170 1 160-180 0:50-1:10 Madeira cake/ king cake 1 140-160 1 150-170 1:10-1:30 Sponge cake 1 140-160 2 160-180 0:25-0:40 Shortcrust pastry flan base 3 170-180 2 190-2101 0:10-0:25 Sponge flan base 3 150-170 2 170-190 0:20-0:25 Covered apple flan 1 150-170 1 170-190 0:50-1:00 Savoury flan (e.g., quiche lorraine) 1 160-180 1 190-210 0:30-1:10 Cheesecake 1 140 -160 1 170-190 1:00-1:30 Baking on baking trays Plaited roll/ring 3 160-170 3 170-190 0:30-0:40 Fruit loaf 3 160-1701 3 160-1801 0:40-1:00 Bread (rye bread) initially .....................................then 1 180-2001 140-160 2 2501 160-180 0:20 0:30-1:00 Cream puffs/eclairs2 3 1601701 3 190-210 0:25-0:40 Swiss roll 3 150-1701 3 180-2001 0:10-0:20 Dry streusel cake3 3 150-160 3 170-190 0:20-0:40 Butter cake/sugar cake, sugar-topped cakes 3 160-1701 3 190-2101 0:15-0:30 Shelf Position from Bottom Temperature .C Shelf Position from Bottom Temperature .C For Both Functions Hours: Mins. Baking in tins Ring-shaped or pudding-bowl shaped cakes 1 150-170 1 160-180 0:50-1:10 Madeira cake/ king cake 1 140-160 1 150-170 1:10-1:30 Sponge cake 1 140-160 2 160-180 0:25-0:40 Shortcrust pastry flan base 3 170-180 2 190-2101 0:10-0:25 Sponge flan base 3 150-170 2 170-190 0:20-0:25 Covered apple flan 1 150-170 1 170-190 0:50-1:00 Savoury flan (e.g., quiche lorraine) 1 160-180 1 190-210 0:30-1:10 Cheesecake 1 140 -160 1 170-190 1:00-1:30 Baking on baking trays Plaited roll/ring 3 160-170 3 170-190 0:30-0:40 Fruit loaf 3 160-1701 3 160-1801 0:40-1:00 Bread (rye bread) initially .....................................then 1 180-2001 140-160 2 2501 160-180 0:20 0:30-1:00 Cream puffs/eclairs2 3 1601701 3 190-210 0:25-0:40 Swiss roll 3 150-1701 3 180-2001 0:10-0:20 Dry streusel cake3 3 150-160 3 170-190 0:20-0:40 Butter cake/sugar cake, sugar-topped cakes 3 160-1701 3 190-2101 0:15-0:30 Fruit flan (with a yeast dough/sponge base) 3 140-160 3 170-190 0:25-0:50 Fruit flan with shortcrust pastry base2 3 150- 170 3 170-190 0:40-1:20 Tarts baked with delicate fillings (e.g., curd cheese, cream.) --3 170-190 0:40-1:20 Pizza (with deep topping)2 1 180-200 1 190-2101 0:30-1:00 Pizza (thin) --1 230-3001 0:10-0:25 Unleavened Bread --1 275-3001 0:08-0:15 Flat sweet or savoury pies 1 180-200 1 210-230 0:35-0:50 Biscuits Shortbread biscuits3 3 150-160 3 170-1901 0:06-0:20 Small piped biscuits3 3 140-150 3 160-180 0:10-0:40 Sponge fingers3 3 150-160 3 170-190 0:15-0:20 Meringues 3 80-100 3 100-120 2:00-2:30 Macaroons 3 100-120 3 120-140 0:30-0:60 Small pastries made with yeast dough 3 150-160 3 170-190 0:20-0:40 Small pastries made with puff pastry 3 170-1801 3 190-2101 0:20-0:30 Bread Rolls 3 170-1901 3 180-2201 0:20-0:35 1) Pre-heat the oven 2) Use the combination/fat tray or the fat tray alone 3) Baking on 2 levels possible Information printed in bold type indicates the preferred oven function or temperature Type of Cake or Pastry Hot Air H Conventional O Time Shelf Position from Bottom Temperature .C Shelf Position from Bottom Temperature .C For Both Functions Hours: Mins. 3 140-160 3 170-190 0:25-0:50 Fruit flan with shortcrust pastry base2 3 150- 170 3 170-190 0:40-1:20 Tarts baked with delicate fillings (e.g., curd cheese, cream.) --3 170-190 0:40-1:20 Pizza (with deep topping)2 1 180-200 1 190-2101 0:30-1:00 Pizza (thin) --1 230-3001 0:10-0:25 Unleavened Bread --1 275-3001 0:08-0:15 Flat sweet or savoury pies 1 180-200 1 210-230 0:35-0:50 Biscuits Shortbread biscuits3 3 150-160 3 170-1901 0:06-0:20 Small piped biscuits3 3 140-150 3 160-180 0:10-0:40 Sponge fingers3 3 150-160 3 170-190 0:15-0:20 Meringues 3 80-100 3 100-120 2:00-2:30 Macaroons 3 100-120 3 120-140 0:...

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