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Baking pastry
• For baking pastry, use the
,
or
. mode of
operation. (Oven operation with the selected mode, or
system, depends on the appliance model).
• When baking pastry, always remove the fat
fi
lter.
Instructions
• When baking pastry, always observe the instructions
on the shelf / guide level, temperature, and cooking
time indicated in the pastry baking table. Do not be
prejudiced by experience you may have with other
ovens. The values indicated in the cooking table are
de
fi
ned and checked especially for this particular
oven.
• If the baking table does not speci
fi
cally address a
particular type of pastry, see the information for a
similar type of pastry.
Baking pastry with upper and lower heater
• Bake the pastry at one level only.
• Upper / lower heater combination is particularly
appropriate for baking various types of pastry, bread,
and meat.
• Use
dark
-
colored baking trays. Light
-
colored trays
re
fl
ect the heat, which leads to poorer cooking
(browning) results.
• Always place the models on the grid. If you are using
the supplied baking tray, remove the grid.
• Preheating will shorten the cooking time. Place the
dish into the oven only when the selected temperature
has been reached, i.e. when the control lamp (heater
operation lamp) goes o
ff
for the
fi
rst time.
Baking pastry with hot air
Baking pastry with hot air is particularly convenient
when you wish to bake on several shelf / guide levels
simultaneously, especially when preparing bite
-
size
pastry in shallow trays. Preheating is recommended, and
the use of the second and third guide level. This mode is
also appropriate for moist pastry and fruit cakes (in this
case, bake on a single level only).
• The temperature is normally set lower than when
baking with the upper/lower heater combination (see
also the pastry baking table).
• Various types of pastry can be baked simultaneously,
if the required temperature is at least approximately
the same for all.
• Baking time can vary, even for equal baking trays.
When baking in several baking trays simultaneously –
on two or even three levels, baking time for each tray
can e di
ff
erent. You may have to remove one of the
trays sooner (normally, this would be the uppermost
tray.
• If possible, prepare bite
-
size pastry, such as
cupcakes, in the same thickness and height.
Unevenly sized pastry will be unevenly browned!
• When baking several types of pastry simultaneously,
there will be a signi
fi
cant amount of vapor in the oven,
resulting in accumulation of condensate on the oven
door.
Tips on baking pastry
Is the pastry completely done?
Use a wooden stick to pierce the pastry at the highest
point. If there are no traces of dough when the stick is
removed, the pastry is done. Turn o
ff
the oven and use
the remaining accumulated heat.
The pastry has collapsed
Check the recipe. Next time, use less liquid. Observe the
instructions on mixing / kneading time, especially when
using small household appliances.
The pastry is too light-colored
Next time, use a dark
-
colored baking tray, place the
tray one guide level lower, or turn on the lower heater
towards the end of the cooking process.
The pastry with a moist
fi
lling (e.g. cheesecake) is
not completely done
Next time, reduce the temperature and extend the
cooking time.
Notes on the pastry baking table:
• Two values are indicated for temperature, lower and
upper. Initially, set the lower temperature; if the pastry is
not brown enough, increase the temperature next time.
• Cooking times are given as an estimate and may vary
subject to a number of circumstances.
• The value printed in bold in the temperature table
indicates the most appropriate operating mode for a
particular type of pastry.
• The indication * means that the oven should be
preheated with the corresponding operating mode
selected.
FOOD PREPARATION
