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Tested for you in our cooking studio
28
Baking tips
Several small baked items on the baking
sheet
Accessories
Level
Temperature in °C
(lower gas burner on
the oven)
Cooking time in minutes
Small cakes
Baking sheet
4
170
70-90
Biscuits
Baking sheet
3
180
40-60
Sesame seed rings
Baking sheet
4
190
60-80
Puff pastry strudel
Baking sheet
4
180
50-70
Yufka dough strudel
Baking sheet
3
190
60-80
Yeast-risen pastry
Baking sheet
4
170
70-90
Pizza
Baking sheet
3
190
50-70
Dish
Accessories and ovenware Level
Temperature in °C
Cooking time in minutes
Pasta bake
Glass ovenproof dish, rectan-
gular*
2
190
60-80
Potato gratin made using raw ingredients,
Max. 4 cm deep
Glass ovenproof dish, rectan-
gular*
2
180
60-80
Vegetable goulash
Earthenware pot
2
220
80-100
* Only use heat-resistant glass dishes. Do not place a hot glass dish on a cold or wet surface. The glass could break.
You wish to bake according to your own rec-
ipe.
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 cocktail stick into
the cake at its deepest point. If the cocktail stick comes out clean, the cake is ready.
The cake collapses.
Next time, add less liquid. 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 carefully with a knife.
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, reduce the baking time.
The bottom of a fruit cake is too light.
Place the cake one level lower the next time.
The fruit juice overflows.
Next time, use the deeper universal pan (if available).
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 natural process.
