Operation Manual

en Tested for you in our cooking studio
36
Tips on baking
Strudel, frozen Universal pan 3
:
200-220 90 20-25
Small baked items
Small cakes Baking tray 3
%
160** - 20-30
Small cakes Baking tray 3
:
150** - 25-35
Small cakes, 2 levels Universal pan + baking tray 3+1
:
150** - 25-35
Small cakes, 3 levels Baking trays + universal pan 5+3+1
:
140** - 35-45
Muffins Muffin tray 3
%
170-190 - 15-20
Muffins, 2 levels Muffin tray 3+1
:
160-180* - 15-30
Small yeast cakes Baking tray 3
%
160-180 - 25-40
Small yeast cakes, 2 levels Universal pan + baking tray 3+1
:
150-170 - 25-40
Puff pastry Baking tray 3
:
170-190* - 20-35
Puff pastry, 2 levels Universal pan + baking tray 3+1
:
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 Universal pan + baking tray 3+1
:
190-210 - 35-45
Danish pastry Baking tray 3
:
160-180 - 20-30
Biscuits
Whirls Baking tray 3
%
140-150** - 25-40
Whirls Baking tray 3
:
140-150** - 25-40
Whirls, 2 levels Universal pan + baking tray 3+1
:
140-150** - 30-40
Whirls, 3 levels Baking trays + universal pan 5+3+1
:
130-140** - 35-55
Biscuits Baking tray 3
:
140-160 - 15-30
Biscuits, 2 levels Universal pan + baking tray 3+1
:
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 Universal pan + baking tray 3+1
:
80-90* - 120-180
Macaroons Baking tray 3
:
90-110 - 20-40
Macaroons, 2 levels Universal pan + baking tray 3+1
:
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
MW power in
watts
Cooking
time in
mins.
* Preheat
** Preheat for 5 mins., do not use quick heat function
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.