Kleenmaid TO101X, Инструкция по эксплуатации

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Instructions for use, installation and connection
10
Baking tips
Is pastry baked?
Pierce the cake with a skewer 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
residual heat.
Pastry has fallen
Check the recipe. Use less fluids next time.
Follow the mixing times, in particular when using
powered kitchen mixers.
Pastry is too light below
Use a dark baking pan next time, or place the
pan one level lower, or switch on the lower
element a short time 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 the lower temperature first. You
can always increase the temperature if the
pastry requires more baking.
•
Baking times are indicative only. They may
vary in depending on individual variances.
•
The asterix indicates that the oven requires
preheating.
Pastry Baking Table
Type of pastry Guide level (from
down upwards)
Temp.
(°C)
Baking time
(in min.)
Sweet pastry
Raisin cake 2 160-170 55-70
Ring cake 2 160-170 60-70
Tree cake (tart form) 2 160-170 45-60
Cheese cake (tart form) 2 170-180 60-80
Fruit cake 2 180-190 50-70
Fruit cake with icing 2 170-180 60-70
Sponge cake* 2 170-180 30-40
Flake cake 3 180-190 25-35
Fruit cake, mix dough 3 170-180 50-70
Cherrycake 3 180-200 30-50
Jelly roll* 3 180-190 15-25
Fruit flan 3 160-170 25-35
Plait bun 2 180-200 35-50
Christmas cake 2 170-180 45-70
Apple pie 2 180-200 40-60
Puff pastry 2 170-180 40-60
Salted pastry
Bacon roll 2 180-190 45-60
Pizza* 2 210-230 30-45
Bread 2 190-210 50-60
Rolls* 2 200-220 30-40
Cookies
Caraway roll 3 170-180 15-25
Biscuits 3 170-180 20-30
Danish pastry 3 180-200 20-35
Flaky pastry 3 190-200 20-30
Cream puff 3 180-200 25-45
Deep frozen pastry
Apple pie, cheese pie 2 180-200 50-70
Cheese cake 2 180-190 65-85
Pizza 2 200-220 20-30
Chips for oven* 2 200-220 20-35
Potato fries for oven 2 200-220 20-35