20
EEB 6100.0
Baking
Hot air convection
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F
Baking is possible on two levels simultaneously.
Rack levels:
1 tray:
2nd rack level from the bottom
2 trays:
2nd and 5th rack levels from the bottom
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If you are baking on two levels simultaneously you should use for rack level 2
the enamel baking tray and for rack level 5 an aluminium tray (acc. No. 542).
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If you are baking several cakes in baking tins, about 5 to 10 minutes
additional baking time will be needed for each baking tray.
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Remove the baking trays individually, depending on how well browned the
cakes are.
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Bake using Hot air convection
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at a temperature of 160 °C if there are
no instructions for baking by hot air convection in your recipe.
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Important:
When cakes with a moist fruit topping are being baked, the
development of humidity is particularly high. You should bake only one cake
at the same time.
Top heat/bottom heat
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Baking on one level
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Baking tins made of black metal and aluminium are particularly suitable.
Baking pizza with the Pizza mode
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Select the Pizza mode
at 250 °C.
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Baking on one level.
Basic recipe for pizza
250 g of flour, 20 g of yeast, 1/8 l of lukewarm water, 3 tsps of (olive) oil, salt.
Baking pizza on a baking tray
– Make a yeast dough out of the specified ingredients.
– Allow the dough to rise for approx. 30 minutes until it has doubled in size.
– Then knead the dough for a few minutes and allow it to prove for another
15 minutes.
– Oven with Top/Bottom heat
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at a temperature of 250 °C.
– Grease the baking tray.
If you are making small round pizzas, insert the baking tray into the oven
now and preheat it as well.
– Roll out the dough, place on a baking tray and form an edge.
– Add any topping you want quickly so that the dough does not become moist.
–
Small pizzas:
Put topped dough onto the preheated baking tray.
– Place the baking tray in rack level 1.
– Set the mode selector on Pizza mode
at 250 °C. The pizza is ready
after 20 – 25 minutes.
Tips on the table “Recommended temperatures
for baking”
The table contains a selection of cakes etc., the necessary temperatures,
cooking times and rack levels.
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Temperatures are generally given in ranges as they depend on the
composition of the dough, the quantity and the shape.
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We recommend you to set the lower temperature value the first time and
only select a higher temperature if necessary, e.g. if you want more
browning or the baking time is too long.
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If you do not find any specific temperatures for your own recipes, use a
similar cake in the table given as a reference.
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Height differences of the food can result in different degrees of browning at the
start of the baking process. In this case please do not change the temperature
setting. Differences in browning are offset during the course of baking.
Recommended temperatures for baking
The recommended temperatures for the preferred operating modes
have
been highlighted
. Please note the tips!
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Preheat the oven!
Type of cake
or biscuit
Hot air
convention
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Top heat/bottom
heat
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Baking
time
rack
level
Tempera-
ture in °C
rack
level
Tempera-
ture in °C
in
minutes
Cake mixture
Ring cake
1
150-160
1
170-180
50-65
Tin cake
1
150-160
1
170-190
50-70
Madeira cake
1
150-160
1
160-180
60-70
Gateaux and flans
2
150-160
1
170-180
40-60
Flan bases
2
170-180
2
180-200
20-30
Fine fruit flans
2
150-160
1
170-180
45-60
Small biscuits
2
150
2
170-180
15-30
Large flat cakes:
with a dry topping
2
150-160
2
180-190
25-35
with a moist topping
2
160-170
2
170-180
35-50
Kneaded dough
Flan bases
2
170-180
2
180-200
25-35
Cheese cake
1
140-150
1
160-170
70-90
Small bisquits
2
140-150
2
180-190
15-35
Large flat cakes:
with a dry topping
2
150-160
2
180-190
25-35
with a moist topping
2
160-170
2
170-180
30-50
Leavened dough
Ring cake
1
150-160
1
175-180
40-65
Yeast cake
2
150-160
2
175-180
40-50
Rich sweet bread (prehea-
ted)
2
150-160
2
175-180
50-70
Small biscuits
2
140-150
2
180-200
15-30
Large flat cakes:
with a dry topping
2
150-160
2
175-180
30-40
with a moist topping
2
160-170
2
170-180
30-50
Sponge cake
Gateaux and flans
2
150-160
2
175-180
30-40
Rolls
2
170-180
2
180-200
12-25
Biscuits made with white of egg
Meringue
2
80-90
2
100-120
80-120
Cinnamon stars
2
100-120
2
120-140
20-40
Macaroons
2
100-120
2
120-140
20-50
Other doughs
Puff pastry
2
170-180
2
190-210
15-30
Puff pastry made with lea-
vened dough
2
170-180
2
190-210
30-40
Puff pastry made with curd
cheese
2
160-180
2
180-200
30-40
Choux pastry
2
170-180
2
190-210
30-40
Dough made with curd
cheese and oil
2
150-160
2
170-180
30-40
Honey cake
2
140-150
2
170-180
20-35
Bread and pizza
Leaven and bread made
with yeast (preheat: 230 °C,
prebake: 10 min., 230 °C)
2
180
50-65
Bread made with yeast/
white bread.
1
180
2
200
30-50
Pretzels (preheat: 230 °C)
2
200
2
220
15-20
