User manual

Operating Instructions
32
Tips on Baking
Pies and Gratin Table
Tip
This is how to tell if your cake
is cooked through
Push a wooden skewer into the highest point of the
cake. When no more cake mixture sticks to the wood,
you can switch off the oven and utilise the residual
heat.
The cake collapses (is sticky,
not properly cooked through,
water marks)
Check your recipe. Use less liquid next time. Observe
mixing times, particularly when using kitchen appli-
ances.
The cake is too light
Next time use a dark cake tin or place the cake one
level lower.
Cake with moist topping/
cake is not cooked through,
is unevenly browned
Next time bake at a lower temperature and increase
the cooking time.
O CONVENTIONAL
d ROTHITHERM
Time
Shelf
Position
from the
Top
Tempera-
ture
°C
Shelf
Position
from the
Top
Tempera-
ture
°C
Hrs.: Min.
Pasta Bake 4. 200-220 3. 160-170 0:45-1:00
Lasagne 3. 180-200 3. 160-170 0:25-0:40
Gratinated
Vegetables
3. 220-230 3. 160-170 0:15-0:30
Browned
Baguettes
3. 230-240 3. 160-170 0:15-0:30
Sweet
Puddings
3. 200-220 - - 0:40-0:60
Fish Pies 3. 210-220 3. 160-170 0:30-1:00
Stuffed
Vegetables
3. 220-250 3. 160-170 0:30-1:00