You should try the lower temperature first, since a lower temperature results in more even browning. You can increase the temperature next time if necessary. If you preheat the oven, the baking time is shortened by 5 to 10 minutes. Additional information can be found in the Baking tips section following the tables. Cake in a mould Tin Level Type of heating Temperature in °C Cooking time in minutes Cakes* Round springform cake tin with tube sheet, deep 3 < 160-180 60-70 Sponge cake Springform cake tin (dia. 26 cm) 3 < 160-180 35-45 Shortcrust pastry Cake tin with non- stick coating, round (dia. 30 cm) 3 < 150-170 25-35 Fruit flan* Springform cake tin (dia. 26 cm) 3 < 160-180 45-55 Brownies* Glass ovenproof dish, rectangular* * 3 < 170-190 35-45 Semolina cake* Stainless steel ovenproof dish, round (dia. 30 cm) 3 < 160-180 30-40 Quiche* Ovenproof dish with nonstick coating, round (dia. 30 cm) 3 < 180-200 50-60 * Insert the wire rack at the level indicated and place the cake tin in the centre of the wire rack. * * Only use heat-resistant glass dishes. Do not place a hot glass dish on a cold or wet surface. The glass could break. Several small baked items on the bak- Accessories Level Type of Temperature in Cooking time ing sheet heating °C in minutes Small cakes, preheat* Baking sheet 3 < 150-170 25-35 2 baking trays 1+ 3 < 150-170 25-35 3 baking trays 1+3+ 5 < 140-160 30-40 Sponge Baking sheet 3 < 150-170 10-20 2 baking trays 1+ 3 < 130-150 25-35 3 baking trays 1+3+ 5 < 130-150 25-35 Biscuits Baking sheet 3 < 140-160 20-30 2 baking trays 1+ 3 < 160-180 35-45 3 baking trays 1+3+ 5 < 160-180 35-45 * Do not use rapid heating to preheat the appliance. Additional baking trays can be ordered from the after-sales service. Several small baked items on the bak- Accessories Level Type of Temperature in Cooking time ing sheet heating °C in minutes Sesame seed rings Baking sheet 3 < 170-190 35-45 2 baking trays 1+ 3 < 160-180 45-55 3 baking trays 1+3+ 5 < 160-180 50-60 Puff pastry strudel Baking sheet 3 < 190-210 15-25 2 baking trays 1+ 3 < 180-200 25-35 3 baking trays 1+3+ 5 < 170-190 30-40 Yufka dough strudel Baking sheet 3 < 210-230 25-35 2 baking trays 1+ 3 < 210-230 30-40 Rose borek Baking sheet 3 < 210-230 30-40 2 baking trays 1+ 3 < 190-210 35-45 Yeast- risen pastry Baking sheet 3 < 170-190 20-30 2 baking trays 1+ 3 < 160-180 30-40 Pizza Baking sheet 3 < 180-200 20-30 2 baking trays 1+ 3 < 170-190 40-50 Bread (1.3 kg flour) Preheat* Baking sheet 3 < 270 8 200 35-45 Sandwiches Baking sheet 3 < 190-210 20-30 Turkish almond biscuits in syrup Baking sheet 3 < 160-180 30-40 Plaited loaf Baking sheet 3 < 150-170 25-35 for Swiss roll, preheat* Baking sheet 3 < 170-190 10-20 Meringue Baking sheet 3 < 80-100 100-190 * Do not use rapid heating to preheat the appliance. Additional baking trays can be ordered from the after-sales service. Dish Accessories and oven- ware Level Type of heating Temperature in °C Cooking time in minutes Pasta bake Glass ovenproof dish, rectangular* 3 < 190-210 25-35 Potato gratin made using raw ingredients, Max. 4 cm deep Glass ovenproof dish, rectangular* 3 < 160-180 50-60 Vegetable goulash Earthenware pot 1 < 190-210 90-100 * Only use heat-resistant glass dishes. Do not place a hot glass dish on a cold or wet surface. The glass could break. Tips for baking cakes and strudel correctly Before you start: Only preheat the appliance if the recipe specifies that you should do so. If you do preheat, select a temperature that is lower than the baking temperature specified in the cooking table. Apart from the baking tray required for baking, there should be no other objects in the oven. If you are using a small tin for cooking, place this right in the centre of the wire rack. The ingredients used have an effect on All the ingredients used for cakes and strudel must be fresh and at room temperature. the cooking time. Flour must be of the quality required for baking cakes and strudel and must be sieved. Use baking powder and yeast according to the instructions and quantity indications of the manufacturer. Things to remember when baking a strudel or bake. The table specifies 1 kg of yufka dough for preparing a bake/strudel. If you use more or less dough than specified in the recipe, or if you use a strudel dough that you have rolled out yourself, the thickness of the bake/strudel will vary, which will change the required cooking temperature and time. The yufka dough sheets must be layered evenly on the baking sheet and brushed with a mixture of milk, oil, egg and yoghurt. Pour the rest of the egg/milk mixture over the bake. The dough sheets must be layered to an even height and the egg/milk mixture must be evenly distributed so that the bake cooks and browns evenly. Cakes and bakes/strudel brown very Not all foods brown at the same rate. When you brush food with egg, milk or oil, they quickly but are not cooked through. brown more quickly. If the bake browns too quickly: next time, slide the baking tray in ...

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Plate - HGV524321Z/02 (2.28 mb)
Plate - HGV524321Z/03 (2.28 mb)