25
Bread and rolls
When baking bread, preheat the oven, unless instructions state
otherwise.
Never pour water into the hot oven.
When baking on 2 levels, always insert the universal pan above
the baking tray.
Baking tips
Viennese whirls (preheat)
Baking tray
3
%
140-150
30-40
Baking tray
3
:
140-150
30-40
Universal pan + baking tray
3+1
:
140-150
30-45
2 baking trays + universal pan
5+3+1
:
130-140
35-50
Macaroons
Baking tray
2
%
110-130
30-40
Universal pan + baking tray
3+1
:
100-120
35-45
2 baking trays + universal pan
5+3+1
:
100-120
40-50
Meringue
Baking tray
3
:
80-100
130-150
Choux pastry
Baking tray
2
%
200-220
30-40
Puff pastry
Baking tray
3
:
180-200
20-30
Universal pan + baking tray
3+1
:
180-200
25-35
2 baking trays + universal pan
5+3+1
:
160-180
35-45
Leavened cake
Baking tray
3
%
180-200
20-30
Universal pan + baking tray
3+1
:
170-190
25-35
Small baked products
Accessories
Level
Type of
heating
Temperature
in °C
Cooking time
in minutes
Bread and rolls
Accessories
Level
Type of
heating
Temperature
in °C
Cooking time
in minutes
Yeast bread with 1.2 kg flour
Universal pan
2
%
270
200
8
35-45
Sourdough bread with 1.2 kg
flour
Universal pan
2
%
270
200
8
40-50
Bread rolls (do not preheat)
Baking tray
3
%
210-230
20-30
Rolls made with sweet yeast
dough
Baking tray
3
%
170-190
15-20
Universal pan + baking tray
3+1
:
160-180
20-30
You wish to bake according to your own
recipe.
Use similar items in the baking tables as a guide.
How to establish whether sponge cake
is baked through.
Approximately 10 minutes before the end of the baking time specified in the recipe, stick
a cocktail stick into the cake at the highest 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 sides of the springform cake tin. After baking, loosen the cake care-
fully with a knife.
The cake goes too dark on top.
Place it lower in the oven, select a lower temperature and bake the cake for a little
longer.
The cake is too dry.
When it is done, make small holes in the cake using a cocktail stick. Then drizzle fruit
juice or an alcoholic beverage over it. Next time, select a 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, streaked with 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. Sprinkle it with almonds or bread crumbs
and then place the topping on top. Please follow the recipe and baking times.
The cake is unevenly browned.
Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake
delicate pastries on one level using
%
Top/bottom heating. Protruding greaseproof
paper can affect the air circulation. For this reason, always cut 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.
Next time, use the deeper universal pan, if you have one.
Small baked items made out of yeast
dough stick to one another when bak-
ing.
There should be a gap of approx. 2 cm around each item. This gives enough space for
the baked items to expand well and turn brown on all sides.
