User manual

Operating Instructions
33
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. Next time use less liquid. Observe
mixing times, particularly when using kitchen applian-
ces.
The cake is too light
Next time select a dark cake tin or place the cake one
level lower.
Cake with moist topping/cake
is not cooked through, is une-
venly browned
Next time bake at a lower temperature and
increase the cooking time.
CONVENTIONAL ROTHITHERM Time
Shelf
Position
from the Top
Tempera-
ture
°C
Shelf
Position
from the Top
Tempera-
ture
°C
Hr.: 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