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Plate - HR595213T/02 (2.45 mb)
Plate - HR595213T/02 (918.35 kb)
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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 at a lower level, reduce the temperature and increase the baking time. Otherwise, the bake may not be cooked through on the inside, even if appears to be on the outside. Preparing yeast dough. The milk (or water) must be lukewarm in order for the dough to rise. The dough should have the consistency of an earlobe. A hard dough will not rise. Allow the dough to prove in a warm place for about 30 minutes. If you leave it too long, the dough will become sour. Once you have made the dough into the required shape, leave it to prove for a further 15 minutes and then place it in a cold oven. When it is cooked, take the dough out of the oven, cover it with a damp tea towel and leave it to cool. This will give it a soft crust. You wish to bake according to your own recipe. Use similar items in the baking tables as a guide. You can check whether a cake is cooked or not. Approximately 10 minutes before the end of the cooking time, insert a thin cocktail stick into the deepest point of the cake. 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 mixing times specified in the recipe. Do not open the oven door until at least 10 minutes before the end of the cooking time. The cake has risen in the middle but has sunk around the edge. Do not grease the edge of the cake tin. After baking, loosen the cake from the tin carefully with a knife. The cake browns too much on top. Next time, 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 over it. Next time, select a temperature 10 degrees higher and reduce the baking time. The cake looks good, but is soggy on the inside. Use less fluid next time and bake for slightly longer at a lower temperature. You want to bake on two levels at the same time. If you want to bake on two levels at the same time, always use the :3D hot air setting. Insert the baking trays at levels 1 and 3. If you wish to bake with 2 baking trays, the baking time must be increased from the time required for 1 baking tray. Dishes that are placed in the oven at the same time will not necessarily be ready at the same time. Dishes that are ready can be removed from the oven, while the rest continue to cook. If necessary, the shelf positions can be swapped or the baking trays rotated. Note that, if you are baking with 2 baking trays, the heat from one baking tray is transferred to the other; the baking quality will therefore be reduced slightly in comparison to baking with just one baking tray. Dishes that can be prepared on 2 levels at the same time are specified in the cooking table. Protruding greaseproof paper can affect the air circulation. For this reason, always trim greaseproof paper to fit the baking tray. 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. Special dishes Low temperatures are particularly good for preparing yeast dough and home-...
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