54
Baking tips
Stollen with 17.6 oz (500 g) flour
Glass tray
2
H
340 - 355
(170-180)
60-70
Pizza
Glass tray
2
H
390 - 410
(200-210)
30-40
Yeast bread 2.2 lb (1 kg)**
Glass tray
2
H
355 - 375
(180-190)
50-60
Cake
Cookware
Height Microwave power
setting in watts
Cooking
time in
minutes
Type of
heating
Temperature
°F (°C)
Nut cake
Springform cake pan
1
90 W
30-35
H
340 - 355
(170-180)
Fruit tart or cheesecake with
pastry*
Springform cake pan
2
360 W
40-50
H
300 - 320
(150-160)
Fruit pie, delicate with sponge
Ring cake pan or
springform cake pan
1
90 W
30-45
H
340 - 375
(170-190)
Savory cakes
(e.g. quiche/onion tart)
Springform cake pan
or quiche pan
2
90 W
50-70
H
320 - 355
(160-180)
* Allow cake to cool in the oven for approx. 20 minutes.
Small baked products
Cookware
Height Type of
heating
Temperature
°F (°C)
Cooking time in
minutes
Cookies
Glass tray
2
H
300 - 340 (150-170)
20-35
Meringue
Glass tray
2
H
230 (110)
90-120
Macaroons
Glass tray
2
H
230 (110)
35-45
Puff pastry
Glass tray
2
H
355 - 390 (180-200)
35-45
Bread rolls (e.g. rye bread rolls)
Glass tray
2
H
355 - 390 (180-200)
25-45
Cake
Cookware
Height Type of
heating
Temperature
°F (°C)
Cooking time
in minutes
* Allow cake to cool in the oven for approx. 20 minutes.
** Never pour water directly into a hot oven.
You want 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.
Approximately 10 minutes before the end of the baking time specified
in the recipe, poke the cake with a toothpick at its highest point. If
the toothpick comes out clean, the cake is ready.
The cake collapses.
Use less fluid next time or set the oven temperature 10 degrees
lower. Observe the specified mixing times in the recipe.
The cake has risen in the middle but is lower
around the edge.
Only grease the base of the springform cake pan. After baking,
loosen the cake carefully with a knife.
The cake is too dark.
Select a lower temperature and bake the cake for a little longer.
The cake is too dry.
Make tiny holes in the finished cake using a toothpick. Then drizzle
fruit juice or an alcoholic beverage over it. Next time, select a tem-
perature 10 degrees higher and reduce the baking time.
The bread or cake (e.g. cheesecake) looks good,
but is soggy on the inside (sticky, with streaks of
water).
Use slightly less fluid next time and bake for slightly longer at a lower
temperature. When baking cakes with a moist topping, bake the base
first, cover with almonds or bread crumbs and then add the topping.
Please follow the recipe and follow the baking times.
