Franke FMW 45 FS, Руководство пользователя

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FMW 45 FS
Baking pastry
Only use one level and dark baking sheets or trays. In light-coloured baking sheets or trays, the browning
of the pastry will be poorer, as such equipment will reflect the heat.Always place the baking trays on the
grid. If you are using the supplied baking sheet, remove the grid. Cooking time will be shorter if the oven is
preheated.
type of food guide level
(from the bottom)
temperature
(°C)
Cooking time
(min)
pastry
White bread* 2 180-190 40-50
Buckwheat bread* 2 180-190 40-50
Whole grain bread* 2 180-190 40-50
Rye bread* 2 180-190 40-50
Spelt bread* 2 180-190 45-55
Sweet soufflé 1 170-180 35-45
Soufflé 1 170-180 35-45
Rolls * 2 200-220 30-40
Walnut cake 1 180 55-60
Sponge cake* 2 160-170 20-30
Macarons (meringue pastry) 2 120-140 15-30
Vegetable rolls 2 190-200 15-20
Fruit rolls 2 190-200 25-30
Cheesecake 1 170-180 65-75
Cupcakes 2 160-170 20-30
Small pastries made with yeast
dough
2 190-200 20-25
Cabbage pirozhki* 2 180-190 25-35
Fruitcake 2 130 85-95
Meringue cookies 2 90 120-130
30-35
Tip Use
Is the cake done? – Pierce the cake at the top with a wooden toothpick or skewer. If there are no
traces on the pick or the skewer when pulled out, the cake is done.
Did the cake
collapse?
– Check the recipe.
– Next time, use less liquid.
– Note the mixing time when using small mixers, blenders etc.
The cake is too light
at the bottom?
– Use a dark-coloured baking sheet or tray.
– Place the baking sheet one guide lower and switch on the lower heater towards
the end of the cooking progress.
Cake with moist
stuffing is underdone?
– Increase temperature and extend baking time.
Do not insert the deep baking tray into the first guide.