Instructions for use, installation and connection
14
Baking pastry
Most appropriate position for baking is the
application of both upper and lower heater, or the
hot air.
Note
!
Grease filter must always be removed!
Warnings
•
When baking pastry, strictly follow the
instructions regarding the selection of guide
level, temperature and baking time, and do not
rely on any previous experience, because
information indicated in the baking tables have
been determined and tested specially for this
particular type of oven.
•
In case you may not find any particular type of
cake in the tables, use the information available
for the next most similar type of cake.
Baking with upper and lower heater
•
Use only a single guide level.
•
This baking position is especially suitable for
baking dry pastry, bread and teacakes. Use
dark baking pans. Light pans reflect heat and
pastry is not adequately browned.
•
Always place baking pans on the grid rack.
Remove the grid only if baking in the flat biscuit
tray, supplied with the appliance.
•
Preheating shortens the baking time. Do not put
the cake in the oven until proper temperature is
obtained, and until the red signal lamp goes off
for the first time.
Baking with hot air
•
This mode of baking is especially suitable for
baking at multiple levels, for moist pastry and
fruitcakes.
•
You may use light models.
•
The temperature is usually lower than baking
with upper/lower heater (see Baking Table).
•
Moist pastry (i.e. fruitcake) may be baked at
maximum two levels at the same time, because
of excessive humidity.
•
Different cakes may be baked together if the
necessary temperature is approximately the
same.
•
Baking time may be different for different
pastry, so you may have to take one pan out
before the others.
•
Cookies, like for example muffins, should be of
equal size and thickness. Uneven cookies are
baked unevenly.
•
If you bake more than one cake at the same
time, it may produce excessive steaming in the
oven and condensation at the oven door.
Baking tips
Is pastry baked?
Pierce the cake with a wooden peg at the thickest
part. If the dough does not stick to it, the cake is
baked. You may switch off the oven and use the
remaining heat.
Pastry has fallen
Check the recipe. Use less fluids next time.
Follow the mixing times, especially when using
powered kitchen mixers.
Pastry is too light below
Use dark baking pan next time, or place the pan
one level lower, or switch on the lower heater a
while before the completion.
Cheesecake is undercooked
Next time reduce the baking temperature and
extend the baking time.
Warnings regarding the baking
tables:
•
The tables indicate the temperature range.
Always select lower temperature first. You may
always increase the temperature in case pastry
needs more baking.
•
Baking times
are indicative only. They may
vary in dependence of individual characteristics.
•
The asterix indicates that the oven requires
preheating.
