15
Bread and rolls
Preheat the oven for bread making unless otherwise instructed.
Do not spill water directly into the oven when it is hot.
Suggestions and practical advice for baking
Macaroons
Universal tray
2
%
110-130
30-40
Universal tray + oven tray
3+1
:
110-120
35-45
2 oven trays + universal tray
5+3+1
:
110-120
35-45
Meringues
Universal tray
3
:
80-100
100-150
Tartlets
Wire shelf and tartlet tin
3
%
180-200
20-25
2 wire shelves and tartlet tin
3+1
:
160-180
25-30
Ensaimada
Universal tray
2
%
210-230
30-40
Puff pastry
Universal tray
3
:
190-200
25-35
Universal tray + oven tray
3+1
:
190-200
30-40
2 oven trays + universal tray
5+3+1
:
170-180
35-45
Yeast dough pastry
Universal tray
2
%
190-210
20-30
Universal tray + oven tray
3+1
:
160-180
25-35
Small pastries
Accessories
Level
Heating
type
Temperature
in °C
Time
in minutes
Bread and rolls
Accessories
Level
Heating
Temperature
in °C
Time
in minutes
Yeast bread made using 1.2 kg
of flour
Universal tray
2
%
270
200
8
35-45
Fermented dough bread made
using 1.2 kg of flour
Universal tray
2
%
270
200
8
40-50
Bread pudding
Universal tray
2
%
270
15-20
Bread rolls (no preheating)
Universal tray
3
%
200
20-30
Sweet yeast dough bread rolls
Universal tray
3
%
180-200
15-20
Universal tray + oven tray
3+1
:
150-170
20-30
If you want to use your own recipe.
You can use a similar product to the one listed in the cooking table as a guide.
How to check whether your sponge cake is
ready.
10 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 mix.
The cake is too flat.
Next time, try using less liquid or reduce the oven temperature by 10 degrees.
Ensure you mix the dough according to the times given in the recipe.
The cake has a peaked centre, but the edges
are lower.
Do not grease the cake tin. Once the cake is ready, use a knife to carefully
remove it from the cake tin.
If the cake is too brown on top.
Position the cake lower in the oven, reduce the oven temperature and bake it for
longer.
The cake is too dry.
Use a skewer to make small holes in the finished cake. Pour a few drops of fruit
juice or alcoholic drink over the cake. Next time, increase the oven temperature
by 10 degrees and reduce the cooking time.
The bread or cake (fruit cake, for example) looks
fine on the outside but still has soft (soggy)
areas inside.
Next time, use less liquid and leave the product for a little longer in the oven, at
a lower temperature. The bases of cakes with juicy toppings should be baked
first on their own. Then sprinkle chopped almonds or breadcrumbs on the base
before adding the topping. Follow the recipe and the cooking times.
Pastries are not evenly browned.
Select a lower temperature; the pastries will be browned more uniformly. Bake
more delicate pastries with top and bottom heating
%
on one level. Overhang-
ing greaseproof paper may also affect air circulation. Always trim it to fit the bak-
ing tray.
The fruit pie is not brown enough at the bottom. Next time put the pie in at a lower level.
The fruit juices are spilling out.
Next time use the universal tray if available.
Small pastries made with yeast may stick
together during baking.
Leave a space of about 2 cm between them. Then they will have enough space
to rise and brown on all sides.
Summary of Contents for HE23BC 0 Series
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