36
EEB 6800.0
Baking with heating programmes
F
Notes on rack levels are given in a table on page 37!
Hot air convection
B
F
No need to preheat the oven - baking is possible on several levels
simultaneously.
Rack levels:
1 tray:
2nd rack level from the bottom
2 trays:
2nd and 5th rack levels from the bottom
4 trays:
1st, 3rd and 6th rack levels from the bottom
4 trays:
0th, 2nd, 4th and 6th rack levels from the bottom
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If you are baking several cakes in baking tins at the same time, add about
5 to 10 minutes for each additional tray used.
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You can take out one baking tray at a time if you wish, and leave the others
to continue baking.
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Bake with Hot air convection
#
, at a temperature of 160 °C. If there are
no instructions for baking with Hot air convection in your recipe.
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Important!
Baking cakes with a moist fruit topping generates a lot of excess
moisture. Never bake more than two of this kind of cake at the same time.
Top/Bottom heat
C
F
Baking on one level
■
Pre-heating:
Use the ”Rapid heat” function
J
and wait until the symbol no longer shows
red.
■
Baking tins made of black metal and aluminium are particularly suitable.
Intensive hot air convection
H
F
No need to preheat the oven - baking on one level
■
Only for large flat cakes with a dry topping, such as a crumble topping.
Pizza mode
I
F
Baking on one level
■
for moist cakes
■
for pizzas: preheat the oven with a baking tray or a pizza stone (accessory)
■
for bread: pre-heat the oven
Baking pizza
F
Select the ”Pizza”
b
or the baking programme or the ”Pizza Mode”
I
heating programme.
– A pizza stone (optional accessory) will give your pizza a particularly crispy
base. Pre-heating time: at least 30 minutes!
Read the instructions enclosed with the pizza stone.
Basic recipe for pizza
250 gr. flour, 20 gr. yeast, 1/8 l of lukewarm water, 3 tablespoons of (olive)
oil, salt.
Baking pizza on a baking tray
– Make your pizza dough using the ingredients listed.
– Allow the dough to rise for approx. 30 minutes until it has doubled in size.
– Then knead the dough for a few minutes and allow it to rest for a further
15 minutes.
– Start the ”Pizza”
b
braking programme – the oven pre-heats.
– Grease the baking tray.
If you are making small, round pizzas, put the baking tray in the oven now
to preheat it.
– Roll out the dough, place on a baking tray and form an edge.
– Quickly add your topping to prevent the dough becoming moist.
–
Small pizzas:
Place each pizza with topping onto the preheated baking tray.
– Insert the baking tray at level 0 once the audio signal has sounded.
– When the door closes, the programme starts and has a baking time of
12 minutes.
Baking pizzas on the pizza stone
– Prepare the pizza dough as described above.
– Place the pizza stone on the gridiron and insert at rack level 0.
– Pre-heat the oven using the ”Pizza Mode” heating programme to 250 °C
for about 30 minutes.
– Place the dough onto the floured lifter and add toppings quickly so that the
dough does not become moist. Do not leave the topped pizza on the peel
for too long; it will become sticky and you will not be able to slide it off.
– When preheating is over, push the pizza off the lifter onto the hot pizza
stone.
– Bake for approx. 8 - 12 minutes.
Notes on the table: “Guidelines for baking”
The table on page 37 contains a selection of cakes etc., the necessary
temperatures, cooking times and rack levels.
■
A temperature range is given, since the optimum temperature depends on
the recipe you are using for the dough and the size and shape of the item
you are baking.
■
We recommend that you use the lower temperature to start with, increasing
it only if you want a deeper brown or if baking is taking too long.
■
If you are not sure how to bake your own recipes, select a similar one from
the table and use the temperatures and baking times as a guide.
■
Food that is dissimilar in height will brown differently at the beginning.
Please do not change the temperature setting, because this will even itself
out as baking continues.