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Tips for baking cakes and strudel correctly
Bread (1.3 kg flour) Preheat*
Baking sheet
3
<
270
200
8
35-45
Sandwiches
Baking sheet
3
<
190-210
20-30
Turkish almond biscuits in syrup
Baking sheet
3
<
160-180
30-40
Plaited loaf
Baking sheet
3
<
150-170
25-35
for Swiss roll, preheat*
Baking sheet
3
<
170-190
10-20
Meringue
Baking sheet
3
<
80-100
100-190
Dish
Accessories and ovenware Level
Type of heat
-
ing
Temperature in
°C
Cooking time in
minutes
Pasta bake
Glass ovenproof dish, rec
-
tangular*
3
<
190-210
25-35
Potato gratin made using raw ingredients,
Max. 4 cm deep
Glass ovenproof dish, rec
-
tangular*
3
<
160-180
50-60
Vegetable goulash
Earthenware pot
1
<
190-210
90-100
* Only use heat-resistant glass dishes. Do not place a hot glass dish on a cold or wet surface. The glass could break.
Several small baked items on the baking
sheet
Accessories
Level
Type of heat
-
ing
Temperature in
°C
Cooking time in
minutes
* Do not use rapid heating to preheat the appliance.
Additional baking trays can be ordered from the after-sales service.
Before you start:
Only preheat the appliance if the recipe specifies that you should do so. If you do preheat,
select a temperature that is lower than the baking temperature specified in the cooking table.
Apart from the baking tray required for baking, there should be no other objects in the oven.
If you are using a small tin for cooking, place this right in the centre of the wire rack.
The ingredients used have an effect on
the cooking time.
All the ingredients used for cakes and strudel must be fresh and at room temperature. Flour
must be of the quality required for baking cakes and strudel and must be sieved. Use baking
powder and yeast according to the instructions and quantity indications of the manufacturer.
Things to remember when baking a stru
-
del or bake.
The table specifies 1 kg of yufka dough for preparing a bake/strudel. If you use more or less
dough than specified in the recipe, or if you use a strudel dough that you have rolled out
yourself, the thickness of the bake/strudel will vary, which will change the required cooking
temperature and time. The yufka dough sheets must be layered evenly on the baking sheet
and brushed with a mixture of milk, oil, egg and yoghurt. Pour the rest of the egg/milk mix
-
ture over the bake. The dough sheets must be layered to an even height and the egg/milk
mixture must be evenly distributed so that the bake cooks and browns evenly.
Cakes and bakes/strudel brown very
quickly but are not cooked through.
Not all foods brown at the same rate. When you brush food with egg, milk or oil, they brown
more quickly. If the bake browns too quickly: next time, slide the baking tray in at a lower
level, reduce the temperature and increase the baking time. Otherwise, the bake may not be
cooked through on the inside, even if appears to be on the outside.
Preparing yeast dough.
The milk (or water) must be lukewarm in order for the dough to rise. The dough should have
the consistency of an earlobe. A hard dough will not rise. Allow the dough to prove in a warm
place for about 30 minutes. If you leave it too long, the dough will become sour. Once you
have made the dough into the required shape, leave it to prove for a further 15 minutes and
then place it in a cold oven. When it is cooked, take the dough out of the oven, cover it with
a damp tea towel and leave it to cool. This will give it a soft crust.
You wish to bake according to your own
recipe.
Use similar items in the baking tables as a guide.
You can check whether a cake is cooked
or not.
Approximately 10 minutes before the end of the cooking time, insert a thin cocktail stick into
the deepest point of the cake. 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 mixing
times specified in the recipe. Do not open the oven door until at least 10 minutes before the
end of the cooking time.
The cake has risen in the middle but has
sunk around the edge.
Do not grease the edge of the cake tin. After baking, loosen the cake from the tin carefully
with a knife.
The cake browns too much on top.
Next time, 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 over it.
Next time, select a temperature 10 degrees higher and reduce the baking time.
The cake looks good, but is soggy on the
inside.
Use less fluid next time and bake for slightly longer at a lower temperature.
