User Manual

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31
Tips for cakes and small baked items
Muffins Muffin tray 3 % 170-190 15-20
Muffins, 2 levels Muffin tray 3+1 < 160-180* 15-40
Small yeast cakes Baking tray 3 % 160-180 25-35
Small yeast cakes, 2 levels Baking tray + universal pan 1+3 < 150-170 25-40
Puff pastry Baking tray 3 < 170-190* 20-35
Puff pastry, 2 levels Baking tray + universal pan 1+3 < 170-190* 20-45
Puff pastry, 3 levels Baking trays + universal pan 5+3+1 < 170-190* 20-45
Puff pastry, flat, 4 levels 4 wire racks 5+3+2+1 < 180-200* 20-35
Choux pastry Baking tray 3 % 200-220 30-40
Choux pastry, 2 levels Baking tray + universal pan 1+3 < 190-210 35-45
Danish pastry Baking tray 3 < 160-180 20-30
Biscuits
Piped cookies Baking tray 3 % 140-150* 25-40
Piped cookies Baking tray 3 < 140-150* 25-40
Piped cookies, 2 levels Baking tray + universal pan 1+3 < 140-150* 30-40
Piped cookies, 3 levels Baking trays + universal pan 5+3+1 < 130-140* 35-55
Biscuits Baking tray 3 < 140-160 15-30
Biscuits, 2 levels Baking tray + universal pan 1+3 < 140-160 15-30
Biscuits, 3 levels Baking trays + universal pan 5+3+1 < 140-160 15-30
Meringue Baking tray 3 < 80-90* 120-150
Meringue, 2 levels Baking tray + universal pan 1+3 < 80-90* 120-180
Macaroons Baking tray 3 < 90-110 20-40
Macaroons, 2 levels Baking tray + universal pan 1+3 < 90-110 25-45
Macaroons, 3 levels Baking trays + universal pan 5+3+1 < 90-110 30-45
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
* Preheat
You want to find out whether the cake
is completely cooked in the middle.
Push a cocktail stick into the highest point on the cake. If the cocktail stick comes out clean with no dough res-
idue, the cake is ready.
The cake collapses. Next time, use less liquid. Alternatively, set the temperature to be 10 °C lower and extend the baking time.
Adhere to the specified ingredients and preparation instructions in the recipe.
The cake has risen in the middle but
is lower around the edge.
Only grease the base of the springform cake tin. After baking, loosen the cake carefully with a knife.
The fruit juice overflows. Next time, use the universal pan.
Small baked items stick to one
another during baking.
There should be a gap of approx. 2 cm around each item. This gives enough space for the baked items to
expand well and brown on all sides.
The cake is too dry. Set the temperature 10 °C higher and shorten the baking time.
The cake is generally too light in col-
our.
If the shelf position and the cookware are correct, then you should increase the temperature if necessary or
extend the baking time.
The cake is too light on top, and too
dark underneath.
Bake the cake one level higher in the oven the next time.
The cake is too dark on top, and too
light underneath.
Bake the cake one level lower in the oven the next time. Select a lower temperature and extend the baking
time.
Cakes baked in a tray or tin are too
brown at the back.
Place the baking tray in the middle of the accessories, not directly against the back wall.
The whole cake is too dark. Select a lower temperature next time and extend the baking time if necessary.