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Operating Instructions
25
Tips on Baking
Pies and Gratins 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
appliances.
The cake is too light
Next time use a dark cake tin or place the cake one
level lower.
Cake with moist topping/
cheesecake is not cooked
through
Next time bake at a lower temperature and increase
the cooking time.
Conventional
O
Rothitherm
I
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.
22-230
3.
160-170
0:15-0:30
Browned
Baguettes
3.
230-240
3.
160-170
0:15-0:30
Sweet
Puddings
4.
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