EEB 6250.2
21
Telescopic glide-out shelves (acc.-no. 601)
are oven rails available as
accessories which replace the
side racks and make working in a
hot oven more easy. Trays or
gridirons are placed on the glide-
out shelves. They can be pulled
out singly and independently of
each other.
If your oven is fitted with glide-out
shelves, please read the
instructions enclosed with them.
Fast preheating
F
Do not insert food for roasting or baking into the oven until fast preheating
is over and the oven has been set to the normal mode of operation.
F
With the Pizza mode
the empty oven can be preheated in a relatively
short time.
– Close the oven door.
– Set the mode selector to Pizza mode
.
– Set the temperature you want. The heating-up indicator comes on.
– As soon as the heating-up indicator goes off, set the mode you want.
– Put the food into the oven.
Baking
Hot air convection
#
F
No need to preheat the oven - baking is possible on several levels
simultaneously.
Rack levels:
1 tray:
2nd rack level from the bottom
2 trays:
2nd and 5th rack levels from the bottom
3 trays:
2nd, 4th and 6th rack levels from the bottom
4 trays:
0., 2nd, 4th and 6th rack levels from the bottom
■
If you are baking several cakes in baking tins, about 5 to 10 minutes
additional baking time will be needed for each baking tray.
■
Remove the baking trays individually, depending on how well browned the
cakes are.
■
Bake using hot air convection
#
at a temperature of 160 °C if there are
no instructions for baking by hot air convection in your recipe.
■
Important:
When cakes with a moist fruit topping are being baked, the
development of humidity is particularly high. You should bake no more than
two cakes at the same time.
Top heat/bottom heat
$
F
Preheating - baking on one level
■
Preheat the oven by pizza mode
, and when the temperature has been
reached,
set the oven back to Top heat/bottom heat
$
■
Baking tins made of black metal and aluminium are particularly suitable.
Intensive hot air convection
0
F
No need to preheat the oven - baking on one level
■
Only for large flat cakes with a dry topping, such as a crumble topping.
Pizza mode
F
Baking on one level
■
for moist cakes
■
for pizzas: preheat the oven with a baking tray or a pizza stone (accessory)
■
for bread: preheat the oven
Baking pizza
F
Select the Pizza mode
at 250 °C.
– If you use a pizza stone (special accessory), the pizza gets a particularly
crispy base. Preheating time: at least 30 min.!
Read the instructions enclosed with the pizza stone.
Basic recipe for pizza
250 g of flour, 20 g of yeast, 1/8 l of lukewarm water, 3 tablespoons 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.
– Preheat the oven (Pizza mode
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 0.
– Bake for approx. 8 - 12 minutes in Pizza mode
, at a temperature of
250 °C.
Baking pizzas on the pizza stone
– Prepare the pizza dough as described above.
– Place the pizza stone on the gridiron and insert at rack level 0.
– Preheat the oven in Pizza mode
and at a temperature of 250 °C.
– Place the dough onto the floured lifter and add toppings quickly so that the
dough does not become moist. The topped pizza must not lie too long on
the lifter as otherwise the dough no longer slides off.
– When preheating is over, push the pizza off the lifter onto the hot pizza
stone.
– Bake for approx. 8 - 12 minutes in Pizza mode
, at a temperature of 250 °C.
Tips on the table “Recommended temperatures
for baking”
The table on page 22 contains a selection of cakes etc., the necessary
temperatures, cooking times and rack levels.
■
Temperatures are generally given in ranges as they depend on the
composition of the dough, the quantity and the shape.
■
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.
■
If you do not find any specific temperatures for your own recipes, use a
similar cake in the table given as a reference.
■
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.
