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NL
Cake, cake and pastries
Frozen products
Your appliance offers numerous heating methods for
baking cakes and small cakes. In the setting tables you
will find optimal settings for many dishes.
Do not use frozen foods heavily icy. Remove the ice
from the dish.
Frozen foods are partly pre-baked unevenly. The uneven
brown color persists even after baking.
Also observe the instructions in the section on rising
the dough.
Bread and rolls
Attention!
Bakeware
For an optimal cooking result, we recommend
that you use dark metal baking tins.
Never pour water into the hot interior or place molds
with water on the bottom of the oven. The change in
temperature can cause damage to the enamel.
Light tins, ceramic tins and glass tins will prolong the
baking time and the cake will not brown evenly.
Some dishes work best when they are baked in
several steps. These are indicated in the table.
If you wish to use silicone molds, please refer to the
manufacturer's information and recipes. Silicone molds
are often smaller than normal molds. The
and deviate.
quantity and recipe data
n
The setting values for bread dough apply to dough on
the baking tray as well as to dough in a rectangular
form.
Pastry in molds
Dish
Accessories/shapes
slide-in
height
confuse
mings-
method
Tempera-
ture in °C
Length of time
in min.
Cake, simple
Cake, easy, 2 levels
Cake, fine
Stir-dough tart base
Wreath/rectangular shape
Wreath/rectangular shape
Wreath/rectangular shape
Pie base mold
Springform 26 cm
2
3+1
2
3
2
7
:
%
%
%
140-150
140-150
150-170
160-180
170-190
75-85
70-85
60-80
20-30
55-80
Fruit or cheesecake with shortcrust pastry
bottom
Pie
Yeast Pastry
turban
Biscuit cake, 3 eggs
Biscuit cake, 6 eggs
* preheat
cake tin
Spring form 28 cm
Turban form
Spring form 26 cm
Spring form Ø 28 cm
1
2
2
2
2
%
7
%
7
%
200-240
150-160
150-170
160-170
150-160*
25-50
25-35
50-70
30-35
30-40
Pastry on the plate
Dish
Accessories/shapes
slide-in
height
confuse
mings-
method
Tempera-
ture in °C
Length of time
in min.
Cake with topping
Cake, 2 levels
Shortcrust pastry with dry topping
Baking tray
Roasting tray + baking tray
Baking tray
Roasting tray + baking tray
3
3+1
2
3+1
%
:
%
:
160-180
140-160
170-190
160-170
20-45
30-55
30-45
35-45
Shortcrust pastry with dry topping, 2
levels
Shortcrust pastry with moist topping
Yeast pastry with dry topping
universal pan
Baking tray
Roasting tray + baking tray
2
3
3+1
%
%
:
160-180
160-180
150-170
55-95
15-20
20-30
Yeast pastry with dry topping, 2
levels
Yeast pastry with moist topping
* preheat
universal pan
3
%
180-200
30-55
27
Содержание HB373AB.0
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