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• When baking several types of pastry simultaneously, there
will be a signi
fi
cant amount of vapor in the oven, resulting in
accumulation of condensate on the oven door.
Tips on baking pastry
Is the pastry completely done?
Use a wooden stick to pierce the pastry at the highest point.
If there are no traces of dough when the stick is removed,
the pastry is done. Turn off the oven and use the remaining
accumulated heat.
The pastry has collapsed
Check the recipe. Next time, use less liquid. Observe the
instructions on mixing / kneading time, especially when using
small household appliances.
The pastry is too light-colored
Next time, use a dark-colored baking tray, place the tray one
guide level lower, or turn on the lower heater towards the end of
the cooking process.
The pastry with a moist
fi
lling (e.g. cheesecake) is not
completely done
Next time, reduce the temperature and extend the cooking time.
Notes on the pastry baking table:
• Two values are indicated for temperature, lower and upper.
Initially, set the lower temperature; if the pastry is not brown
enough, increase the temperature next time.
• Cooking times are given as an estimate and may vary subject
to a number of circumstances.
• The value printed in bold in the temperature table indicates the
most appropriate operating mode for a particular type of pastry.
• The indication * means that the oven should be preheated with
the corresponding operating mode selected.
• When using baking paper, make sure it is resistant to high
temperature.
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