48
Bread and bread rolls
If not specified otherwise, always preheat the oven for baking
bread.
Never pour water directly into a hot oven.
Baking tips
Stollen, 500 g flour
Universal pan
3
%
160-180
50-60
Stollen, 1 g flour
Universal pan
3
%
150-170
90-100
Strudel, sweet
Universal pan
2
%
180-200
55-65
Pizza
Universal pan
3
%
180-200
20-30
Cakes on trays
Accessories
Level
Type of
heating
Temperature in
°C
Cooking time
in minutes
Bread and bread rolls
Accessories
Level
Type of
heating
Temperature,
°C
Cooking time
in minutes
Yeast bread, 1.2 kg flour
Universal pan:
2
%
270
190
8
35-45
Sourdough bread, 1.2 kg flour
Universal pan:
2
%
270
190
8
35-45
Bread rolls (e.g. rye rolls)
Universal pan:
2
%
200-220
20-30
Small baked products
Accessories
Level
Type of
heating
Temperature in
°C
Cooking time
in minutes
Biscuits
Universal pan
3
%
150-170
10-20
Aluminium baking tray* + universal pan**
1+3
"
130-150
25-35
Meringue
Universal pan
3
"
70-90
125-135
Cream puffs
Universal pan
2
%
200-220
30-40
Macaroons
Universal pan
3
%
110-130
30-40
Aluminium baking tray* + universal pan**
1+3
"
100-120
35-45
Puff pastry
Universal pan
3
"
180-200
20-30
Aluminium baking tray* + universal pan**
1+3
"
180-200
30-40
* Additional baking trays can be ordered from the after-sales service or specialist retailers.
** When baking on two levels, always place the universal pan in the upper level.
You wish to bake according to your own
recipe.
Use similar items in the baking tables as a guide.
How to tell whether sponge cake is
baked through:
Approx. 10 minutes before the end of the baking time stated in the recipe, insert a cock-
tail stick into the cake at its deepest point. If the cocktail stick comes out clean, the cake
is ready.
The cake collapses.
Use less fluid next time or set the oven temperature 10 degrees lower. Observe the
specified mixing times in the recipe.
The cake has risen in the middle but is
lower around the edge.
Do not grease the edge of the springform cake tin. After baking, loosen the cake care-
fully with a knife.
The cake goes too dark on top.
Place the cake lower in the oven and bake at a lower temperature for slightly longer.
The cake is too dry.
Make tiny holes in the finished cake using a cocktail stick. Then drizzle fruit juice or an
alcoholic drink over it. Next time, set the temperature 10 degrees higher and reduce the
baking time.
The bread or cake (e.g. cheesecake)
looks good, but is soggy on the inside
(sticky, with streaks of water).
Use slightly less fluid next time and bake for slightly longer at a lower temperature. For
cakes with a moist topping, bake the base first. Cover the base with almonds or bread-
crumbs first and then apply the topping. Take care to follow recipes and baking times.
The pastries are not evenly browned.
Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake
delicate pastries on one level using
%
Top/bottom heating. Protruding greaseproof
paper can affect the air circulation. For this reason, always trim greaseproof paper to fit
the baking tray.
The bottom of a fruit cake is too light.
Place the cake one level lower the next time.
The fruit juice overflows.
Next time, use the deeper universal pan (if available).
The pieces of dough are sticking
together when the yeast rolls are baked.
There must be a distance of about 2 cm between the bread rolls. This gives enough
space for the bread rolls to expand and bake evenly on all sides.
