How it works
en
31
5.
Only stir for the first time after 3 minutes. Then stir
again every minute until it reaches the required con-
sistency.
The cooking time depends on the temperature of
the milk and the container that is used.
23.5 Cakes and baked items
Recommended settings for cakes and baked items.
The temperature and baking time depend on the con-
sistency and quantity of the dough. This is why temper-
ature ranges are given in the tables. Begin with the
lower temperature and, if necessary, use a higher set-
ting the next time. A lower temperature results in more
even browning.
Baking tips
We have compiled a few tips to help you achieve a
good baking result.
Issue
Tip
You want your cake to
rise evenly.
¡
Only grease the base
of the springform cake
tin.
¡
After baking, use a
knife to carefully
loosen the cake from
the baking tin.
Issue
Tip
You do not want small
baked items to stick to
each other when baking.
Leave a minimum clear-
ance of 2 cm around
each item to be baked.
This allows enough space
for the baked items to ex-
pand and brown on all
sides.
Determine whether the
cake is ready.
Push a cocktail stick into
the highest point on the
cake. If no dough sticks
to the wood, the cake is
ready.
You want to bake using
your own recipe.
Use similar items in the
baking tables as a guide.
Use bakeware made of
silicone, glass, plastic or
ceramic.
¡
The bakeware must be
heat-resistant up to
250 °C.
¡
Cakes in this bake-
ware brown less.
¡
When using the mi-
crowave, the cooking
time is shorter than the
time shown in the
table.
Cakes and other baked goods
Note the recommended settings for cakes and baked items.
Note:
Cooking tips
¡
Always place the cake tin in the centre of the wire rack.
¡
Dark-coloured metal baking tins are most suitable.
¡
Metal baking tins are not suitable for baking with microwaves.
¡
For the combination with microwave, use baking tins made of glass, ceramic or plastic. These must be heat-resist-
ant up to 250 °C.
¡
The temperature and baking time depend on the consistency and quantity of the dough. This is why temperature
ranges are given in the tables. Begin with the lowest temperature and, if necessary, use a higher setting the next
time. A lower temperature results in more even browning.
¡
The times given apply to food placed in a cold oven.
Food
Cookware
Posi-
tion
Mi-
crowave
output
setting
Type of
heating
Temperature
Duration
Sponge cake, simple
Bundt tin, ring tin or
loaf tin
1
160 – 170 °C
60 – 80 mins
Sponge cake, delicate, e.g.
sand cake
Bundt tin, ring tin or
loaf tin
1
150 – 160 °C
60 – 70 mins
Sponge flan base with
edge of short-crust pastry
Springform tin
1
160 – 170 °C
35 – 45 mins
Sponge flan base
Flan tin
1
160 – 170 °C
35 – 45 mins
Sponge flan (hot water
sponge cake)
Springform tin
1
170 – 180 °C
45 – 50 mins
Cake with dry topping
(sponge)
Glass tray
2
160 – 170 °C
35 – 50 mins
Cake with moist topping,
e.g. yeast dough with apple
crumble
Glass tray
2
155 – 165 °C
55 – 65 mins
1
Allow cakes to cool in the oven for approx. 20 minutes.
