Instruction manual

11
Bread and rolls
Preheat the oven for breadmaking unless otherwise instructed.
Do not spill water directly into the oven when it is hot.
Practical cooking tips and suggestions
Preparing cakes on the tray Accessories Level Type of heating Temperature in °C Time in minutes
Dry layer sponge cake Enamel baking tray 2
%
170-190 20-30
Fruit or liquid layer sponge cake Enamel baking tray 2
%
180-200 25-35
Dry layer yeast bread dough Enamel baking tray 3
%
170-190 25-35
Fruit or liquid layer yeast bread dough Enamel baking tray 3
%
160-180 40-50
Dry layer shortbread Enamel baking tray 2
%
170-190 20-30
Fruit or liquid layer shortbread Enamel baking tray 2
%
170-190 60-70
Quiche Enamel baking tray 1
%
210-230 40-50
Swiss roll (preheating) Enamel baking tray 2
%
170-190 15-20
Plaited loaf made with 500 g of flour Enamel baking tray 2
%
170-190 25-35
Fruit loaf made with 500 g of flour Enamel baking tray 3
%
160-180 60-70
Fruit loaf made with 1 kg of flour Enamel baking tray 3
%
140-160 90-100
Strudel, sweet Enamel baking tray 2
%
190-210 55-65
Pizza Enamel baking tray 2
%
210-230 25-35
Tart au gratin (preheating) Enamel baking tray 2
%
250-270 10-15
Börek Enamel baking tray 2
%
190-200 40-55
Small pastries Accessories Level Type of
heating
Temperature in °C Time in minutes
Pastries and biscuits Enamel baking tray 3
%
160-180 15-25
Cookies (preheating) Enamel baking tray 3
%
140-150 30-40
Macaroons Enamel baking tray 2
%
100-120 30-40
Meringues Enamel baking tray 3
%
80-100 100-150
Fruit tartlets Wire shelf and tartlet mould tray 2
%
180-200 20-30
Ensaimada Enamel baking tray 2
%
210-230 30-40
Strudel Enamel baking tray 3
%
200-220 20-30
Yeast dough Enamel baking tray 2
%
180-200 20-30
Bread and rolls Accessories Level Type of heating Temperature in °C Time in minutes
Yeast bread made using 1.2 kg of flour Enamel baking tray 2
%
270
200
5
30-40
Fermented dough bread made using
1.2 kg of flour
Enamel baking tray 2
%
270
200
8
35-45
Flat bread Enamel baking tray 2
%
270 10-15
Bread rolls (no preheating) Enamel baking tray 3
%
200-220 20-30
Sweet yeast dough bread rolls Enamel baking tray 3
%
180-200 15-20
If you want to use your own recipe. You can use a similar product to the one listed in the cooking table.
How to check whether your sponge cake
is ready.
Ten minutes before the end of the cooking time indicated in the recipe, test the thickest
part of the cake with a thin wooden skewer. The cake is ready when the skewer comes
out clean, with no traces of cake mix left on the skewer.
The cake is too flat. Next time, try using less liquid or reduce the oven temperature by 10 degrees. Ensure
you mix the batter according to the times given in the recipe.
The cake has a peaked centre, but the
edges have shrunken.
Do not grease the tin. Once the cake is ready, use a knife to carefully remove it from the
tin.
If the cake is too brown on top. Position the cake lower in the oven, reduce the oven temperature and bake it for longer.
The cake is too dry. Use a skewer to make small holes in the finished cake. Pour a few drops of fruit juice or
alcohol over the cake. Next time, increase the oven temperature by 10 degrees and
reduce the cooking time.