Blaupunkt 5BC110.0, Instruction Manua

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Bread and rolls
If not specified otherwise, always preheat the oven for baking
bread.
Never pour water directly into a hot oven.
Baking tips
Cakes on trays Accessories Level Type of
heating
Temperature,
°C
Cooking time
in minutes
Sponge mixture or yeast dough with dry topping Aluminium baking tray 1
%
170-190 25-35
Sponge mixture or yeast dough with fresh fruit Aluminium baking tray 2
%
160-180 45-55
Swiss roll (preheat) Aluminium baking tray 1
%
180-190 12-15
Plaited loaf, 500 g flour Aluminium baking tray 1
%
160-180 20-30
Stollen, 500 g flour Aluminium baking tray 3
%
150-170 50-60
Stollen, 1 g flour Aluminium baking tray 3
%
140-160 85-95
Strudel, sweet Aluminium baking tray 2
%
180-200 65-75
Pizza Aluminium baking tray 1
%
210-230 20-30
Bread and rolls Accessories Level Type of
heating
Temperature,
°C
Cooking time
in minutes
Yeast bread, 1.2 kg flour Aluminium baking tray 2
%
250
200 8
35-45
Sourdough bread, 1.2 kg flour Aluminium baking tray 2
%
250
200 8
35-45
Bread rolls (e.g. rye rolls) Aluminium baking tray 2
%
200-220 20-30
Small baked products Accessories Level Type of
heating
Temperature,
°C
Cooking time
in minutes
Biscuits Aluminium baking tray 2
%
150-170 15-25
Meringue Aluminium baking tray 2
%
70-90 120-140
Cream puffs Aluminium baking tray 2
%
200-220 35-45
Macaroons Aluminium baking tray 2
%
110-130 30-40
Puff pastry Aluminium baking tray 3
%
200-220 20-30
You wish to bake according to your own
recipe.
Use similar items in the baking tables as a guide.
How to tell whether sponge cake is
baked through:
Approx. 10 minutes before the end of the baking time stated in the recipe, insert a cock-
tail stick into the cake at its deepest point. If the cocktail stick comes out clean, the cake
is ready.
The cake collapses. Use less fluid next time or set the oven temperature 10 degrees lower. Observe the
specified mixing times in the recipe.
The cake has risen in the middle but is
lower around the edge.
Do not grease the edge of the springform cake tin. After baking, loosen the cake care-
fully with a knife.
The cake goes too dark on top. Place the cake lower in the oven and bake at a lower temperature for slightly longer.
The cake is too dry. Make tiny holes in the finished cake using a cocktail stick. Then drizzle fruit juice or an
alcoholic drink over it. Next time, set the temperature 10 degrees higher and reduce the
baking time.
The bread or cake (e.g. cheesecake)
looks good, but is soggy on the inside
(sticky, with streaks of water).
Use slightly less fluid next time and bake for slightly longer at a lower temperature. For
cakes with a moist topping, bake the base first. Cover the base with almonds or bread-
crumbs first and then apply the topping. Take care to follow recipes and baking times.
The pastries are not evenly browned. Select a slightly lower temperature to ensure that the cake is baked more evenly. Pro-
truding greaseproof paper can affect the air circulation. For this reason, always trim
greaseproof paper to fit the baking tray.
The bottom of a fruit cake is too light. Place the cake one level lower the next time.
The fruit juice overflows. If available, use a deeper baking tray next time.
The pieces of dough are sticking
together when the yeast rolls are baked.
There must be a distance of about 2 cm between the bread rolls. This gives enough
space for the bread rolls to expand and bake evenly on all sides.
Condensation forms when you bake
moist cakes.
Steam can form during baking, which escapes via the door. The steam may settle and
form water droplets on the control panel or on the fronts of adjacent units. This is a natu-
ral process.