Bosch HGG223122Z, Инструкция по эксплуатации, Страница: 21 / 24

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Baking tips
Semolina cake Glass ovenproof dish, rectangular 3 180 60-80
Several small baked items on the bak-
ing sheet
Accessories Level Temperature in °C
(lower gas burner on
the oven)
Cooking time in min-
utes
Small cakes Baking sheet 4 170 70-90
Biscuits Baking sheet 3 180 40-60
Sesame seed rings Baking sheet 4 190 60-80
Puff pastry strudel Baking sheet 4 180 50-70
Yufka dough strudel Baking sheet 3 190 60-80
Yeast-risen pastry Baking sheet 4 170 70-90
Pizza Baking sheet 3 190 50-70
Dish Accessories and oven-
ware
Level Temperature in °C Cooking time in min-
utes
Pasta bake Glass ovenproof dish, rec-
tangular*
2 190 60-80
Potato gratin made using raw ingredi-
ents,
Max. 4 cm deep
Glass ovenproof dish, rec-
tangular*
2 180 60-80
Vegetable goulash Earthenware pot 2 220 80-100
* Only use heat-resistant glass dishes. Do not place a hot glass dish on a cold or wet surface. The glass could break.
Cake in a mould Accessories Level Temperature in
°C
(lower gas
burner on the
oven)
Cooking time
in minutes
You wish to bake according to your own
recipe.
Use similar items in the baking tables as a guide.
How to tell whether sponge cake is
baked through:
Approx. 10 minutes before the end of the baking time stated in the recipe, insert a cock-
tail stick into the cake at its deepest point. If the cocktail stick comes out clean, the cake
is ready.
The cake collapses. Next time, add less liquid. Observe the specified mixing times in the recipe.
The cake has risen in the middle but is
lower around the edge.
Do not grease the edge of the springform cake tin. After baking, loosen the cake care-
fully with a knife.
The cake is too dry. Make tiny holes in the finished cake using a cocktail stick. Then drizzle fruit juice or an
alcoholic drink over it. Next time, reduce the baking time.
The bottom of a fruit cake is too light. Place the cake one level lower the next time.
The fruit juice overflows. Next time, use the deeper universal pan (if available).
The pieces of dough are sticking
together when the yeast rolls are baked.
There must be a distance of about 2 cm between the bread rolls. This gives enough
space for the bread rolls to expand and bake evenly on all sides.
Condensation forms when you bake
moist cakes.
Steam can form during baking, which escapes via the door. The steam may settle and
form water droplets on the control panel or on the fronts of adjacent units. This is a natu-
ral process.