Siemens HB65AA 1 Series, Инструкция по эксплуатации

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In these tables you will find numerous tips for your dishes.
If 3 rectangular moulds are used at the same time, place on the
wire shelf as shown in the diagram.
Baking tins
It is best to use dark-coloured metal baking tins.
Baking times are increased when light-coloured baking tins
made of thin metal or glass dishes are used, and cakes do not
brown so evenly.
If you wish to use silicone baking tins, use the information and
recipes provided by the manufacturer as a guide. Silicone
baking tins are often smaller than normal tins. The amount of
mixture and recipe instructions may differ.
Tables
The table shows the optimum heating methods for each type of
cake or dessert. The temperature and cooking time will depend
on the amount and the consistency of the dough. For this
reason the cooking tables always provide approximate cooking
times. Always begin by trying the lowest value. The items will be
more evenly browned at a lower temperature. If necessary, this
can be increased next time.
If the oven is preheated, cooking times are reduced
by 5 to 10 minutes.
Additional information is provided in the Tips for baking section
as an appendix to the tables.
To bake a cake only on one level, place the mould on the
enamel tray.
When baking several cakes at the same time, the moulds can
be placed together on the wire shelf.
Practical cooking tips and suggestions
Cakes in moulds: Cookware Level Type of
heating
Temperature
in °C
Cooking time,
minutes
Cake Corrugated tart baking tin, Ø 31 cm. 1
%
240-260 30-40
2 corrugated tart baking tins, Ø 31 cm. 3+1
:
180-200 40-50
Quiche Corrugated tart baking tin, Ø 31 cm. 1
%
220-230 40-50
Cake Corrugated cake baking tin, Ø 28m . 1
%
190-200 40-50
Food Accessories Level Type of
heating
Temperature
in °C
Cooking time,
minutes
Pizza Universal tray 2
%
200-220 25-35
Universal tray + oven tray 3+1
:
180-190 35-40
Flambéed tart (preheat) Universal tray 2
%
270 15-20
Yeast plait Universal tray 2
%
170-190 25-35
Brioche Oven tray with 12 brioche
moulds Ø 8 cm
2
%
200-220 20-25
Ensaimadas / eclairs Universal tray 2
%
200-220 30-45
Puff pastry Universal tray 3
:
180-200 20-30
Universal tray + oven tray 3+1
:
180-190 40-50
Meringue (preheat for 10 minutes) Universal tray 3
:
80-90 180-210
Butter cookies (preheat) Universal tray 3
%
150-160 20-30
Universal tray 2
:
140-160 20-30
Universal tray + oven tray 3+1
:
140-150 25-30
Macaroons Universal tray 2
%
110-130 30-40
Universal tray + oven tray 3+1
:
100-120 35-45
Börek Universal tray 2
%
190-200 40-55
If you want to use your own rec-
ipe.
You can use a similar one listed in the cooking table.
How to check if your sponge
cake is ready.
Ten minutes before the end of the cooking time indicated in the recipe, test the thickest part of
the cake with a thin wooden skewer. The cake is ready when the skewer comes out clean, with
no traces of cake batter left on the skewer.
The cake is too flat. Next time, try using less liquid or reduce the oven temperature by 10 degrees. Ensure you mix
the batter according to the times given in the recipe.
The cake has a peaked centre,
but the edges have shrunken.
Do not grease the tin. Once the cake is ready, use a knife to carefully remove it from the tin.
If the cake is too brown on top. Position the cake deeper in the oven, reduce the oven temperature and bake it for longer.