Bosch HSN892LEU, Operating Instructions Manual

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Cakes and pastry Cakes and pastry
Cakes in tins
Victoria sponge, simple
Victoria sponge, fine
(e.g. Madeira cake)
Cake base with short
pastry edge
Cake base made out
of sponge mixture
Sponge cake
(water-based sponge)
Fruit or cheese cake,
short pastry*
Fruit cake, fine
Sponge mixture
Savoury cakes*
e.g. quiche, onion pie
Tin on the shelf
Bowl/circular
baking tin
Springform pan
Fruit base tin
Springform pan
Dark springform pan
Springform pan or
bowl
Springform pan
Shelf
position
2
2
1
2
1
2
2
1
Type of
heating
˜
˜
˜
˜
t
˜
˜
t
Temperature
°C
150–170
160–180
170–190
140–160
170–190
170–200
150–170
180–210
Baking time
in minutes
50–60
60–70
25–35
25–35
30–40
70–90
50–60
60–90
50
Example: Sponge cake
* Leave cake to cool in oven for approx. 20 minutes.
Cakes and pastry Baking tins:
It is best to use dark baking tins made out of metal. For
light baking tins made out of thin metal, and glass dishes,
it is best to use hot air. However, this method prolongs the
baking times and does not brown the cakes as evenly.
Always place the cake tin on the wire grill.
About the tables:
The values in the table apply to insertion into a cold oven,
and are designed for optimum energy utilization. If you
wish to preheat the oven, however, simply shorten the
specified baking time by 5 to 10 minutes.
The temperature and baking time depend on the
consistency and quantity of cake mixture. This is why
'ranges' are given in the tables. Start by setting the lower
value and, if necessary, use a higher setting next time.
A lower temperature will provide a more even browning of
the cake.
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