CONSTRUCTA CH0302.0, Инструкция по эксплуатации

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Baking tins
It is best to use dark-coloured metal baking tins.
Baking times are increased when light-coloured baking tins
made of thin metal or glass dishes are used, and cakes do not
brown so evenly.
If you wish to use silicone baking tins, use the information and
recipes provided by the manufacturer as a guide. Silicone
baking tins are often smaller than normal tins. The amount of
mixture and recipe instructions may differ.
Tables
The tables show the ideal type of heating for the various cakes
and pastries. The temperature and baking time depend on the
amount and composition of the mixture. This is why
temperature ranges are given in the tables. You should try the
lower temperature first, since a lower temperature results in
more even browning. You can increase the temperature next
time if necessary.
If you preheat the oven, the baking time is shortened by 5 to 10
minutes.
Additional information can be found in the
Baking tips section
following the tables.
Bread and bread rolls
If not specified otherwise, always preheat the oven for baking
bread.
Never pour water directly into a hot oven.
Cake in a mould Tin Level Type of
heating
Temperature,
°C
Cooking time
in minutes
Sponge cake, simple Rectangular cake mould/tin 2
2
160-180 50-60
Sponge cake, delicate (e.g. pound cake) Rectangular cake mould/tin 2
%
155-175 65-75
Shortcrust pastry base with crust Springform cake tin 1
%
160-180 30-40
Sponge flan base Flan-base cake tin 2
%
160-180 25-35
Sponge cake Springform cake tin 2
%
160-180 30-40
Fruit tart or cheesecake, shortcrust pastry* Dark springform cake tin 1
%
170-190 70-90
Delicate fruit flan, sponge Springform cake tin 2
%
150-170 55-65
Savoury cakes* (e.g. quiche/onion tart) Springform cake tin 1
%
180-200 50-60
* Allow cakes to cool in the appliance for approx. 20 minutes.
Cakes on trays Accessories Level Type of
heating
Temperature,
°C
Cooking time
in minutes
Sponge mixture or yeast dough with dry topping Universal pan: 3
%
160-180 25-35
Sponge mixture or yeast dough with moist topping Universal pan: 3
%
140-160 40-50
Swiss roll (preheat) Universal pan: 2
%
170-190 15-20
Plaited loaf, 500 g flour Universal pan: 3
2
150-170 25-35
Stollen, 500 g flour Universal pan: 3
%
160-180 50-60
Stollen, 1 g flour Universal pan: 3
%
150-170 90-100
Strudel, sweet Universal pan: 2
%
180-200 55-65
Pizza Universal pan: 3
%
180-200 20-30
Bread and bread rolls Accessories Level Type of
heating
Temperature,
°C
Cooking time
in minutes
Yeast bread, 1.2 kg flour Universal pan: 2
%
270
190 8
35-45
Sourdough bread, 1.2 kg flour Universal pan: 2
%
270
190 8
35-45
Bread rolls (e.g. rye rolls) Universal pan: 2
%
200-220 20-30
Small baked products Accessories Level Type of
heating
Temperature,
°C
Cooking time
in minutes
Biscuits Universal pan: 3
%
150-170 10-20
Aluminium baking tray* + universal pan** 1+3
2
130-150 25-35
Meringue Universal pan: 3
2
70-90 125-135
Cream puffs Universal pan: 2
%
200-220 30-40
Macaroons Universal pan: 3
%
110-130 30-40
Aluminium baking tray* + universal pan** 1+3
2
100-120 35-45
Puff pastry Universal pan: 3
2
180-200 20-30
Aluminium baking tray* + universal pan** 1+3
2
180-200 30-40
* Additional baking trays can be ordered from the after-sales service or specialist retailers.
** When baking on two levels, always place the universal pan above the baking tray.