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24
Tips on baking
Small baked items
Small cakes
Baking tray
3
%
150*
25-35
Small cakes
Baking tray
3
:
150*
25-35
Small cakes, 2 levels
Baking tray + universal pan
1+3
:
150*
30-40
Small cakes, 3 levels
Baking trays + universal pan
5+3+1
:
140*
35-55
Muffins
Muffin tray
3
%
170-190
15-20
Muffins, 2 levels
Muffin tray
3+1
:
160-180*
15-40
Small yeast cakes
Baking tray
3
%
160-180
25-35
Small yeast cakes, 2 levels
Baking tray + universal pan
1+3
:
150-170
25-40
Puff pastry
Baking tray
3
:
170-190*
20-35
Puff pastry, 2 levels
Baking tray + universal pan
1+3
:
170-190*
20-45
Puff pastry, 3 levels
Baking trays + universal pan
5+3+1
:
170-190*
20-45
Puff pastry, flat, 4 levels
4 wire racks
5+3+2+1
:
180-200*
20-35
Choux pastry
Baking tray
3
%
200-220
30-40
Choux pastry, 2 levels
Baking tray + universal pan
1+3
:
190-210
35-45
Danish pastry
Baking tray
3
:
160-180
20-30
Biscuits
Piped cookies
Baking tray
3
%
140-150*
25-40
Piped cookies
Baking tray
3
:
140-150*
25-40
Piped cookies, 2 levels
Baking tray + universal pan
1+3
:
140-150*
30-40
Piped cookies, 3 levels
Baking trays + universal pan
5+3+1
:
130-140*
35-55
Biscuits
Baking tray
3
:
140-160
15-30
Biscuits, 2 levels
Baking tray + universal pan
1+3
:
140-160
15-30
Biscuits, 3 levels
Baking trays + universal pan
5+3+1
:
140-160
15-30
Meringue
Baking tray
3
:
80-90*
120-150
Meringue, 2 levels
Baking tray + universal pan
1+3
:
80-90*
120-180
Macaroons
Baking tray
3
:
90-110
20-40
Macaroons, 2 levels
Baking tray + universal pan
1+3
:
90-110
25-45
Macaroons, 3 levels
Baking trays + universal pan
5+3+1
:
90-110
30-45
Dish
Accessories/cookware
Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
* Preheat
You want to find out whether the cake
is completely cooked in the middle.
Push a cocktail stick into the highest point on the cake. If the cocktail stick comes out clean with no dough res-
idue, the cake is ready.
The cake collapses.
Next time, use less liquid. Alternatively, set the temperature to be 10 °C lower and extend the baking time.
Adhere to the specified ingredients and preparation instructions in the recipe.
The cake has risen in the middle but
is lower around the edge.
Only grease the base of the springform cake tin. After baking, loosen the cake carefully with a knife.
The fruit juice overflows.
Next time, use the universal pan.
Small baked items stick to one
another during baking.
There should be a gap of approx. 2 cm around each item. This gives enough space for the baked items to
expand well and brown on all sides.
The cake is too dry.
Set the temperature 10 °C higher and shorten the baking time.
The cake is generally too light in col-
our.
If the shelf position and the cookware are correct, then you should increase the temperature if necessary or
extend the baking time.
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