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Dish Accessories/shapes slide-in
height
confuse
ming culture in °C
method
Tempera- Duration in
min.
Dough of e.g. profiteroles
Plunderdough pastry
Baking tray
Baking tray
1
1
%
<
200-220
160-180
30-45
20-30
Cookies
spritz
spritz
Spritz, 2 levels
Cookies
Biscuits, 2 levels
meringues
Meringues, 2 levels
macaroons
Macaroons, 2 levels
* preheating
Baking tray
Baking tray
Roasting tray + baking tray
Baking tray
Roasting tray + baking tray
Baking tray
Roasting tray + baking tray
Baking tray
Roasting tray + baking tray
1
1
3+1
2
3+1
2
3+1
2
3+1
%
<
<
<
<
<
<
<
<
150-160**
140-150**
140-150**
140-160
130-150
80-90*
80-90*
90-110
90-110
25-40
25-40
30-40
15-30
20-35
120-150
120-180
20-40
20-40
* * Preheat for 5 minutes, do not use the quick heat function.
Tips for cakes and small cakes
You want to determine whether the cake is
baked through.
Insert a wooden skewer into the pastry at the highest point. When there is no more dough on the skewer, the
pastry is ready.
The pastry collapses. Use less liquid next time. Or set the temperature 10 °C lower and extend the baking time. Pay attention
to the ingredients and preparation instructions in the recipe.
The cake has risen high in the center
and lower at the edges.
Grease only the bottom of the springform pan. After baking, carefully loosen the pastry with a knife.
The juice of the fruits overflows. Use the roasting pan next time.
Small cakes stick together when
baked.
There should be a distance of approx. 2cm between the pastry pieces. This leaves enough space for the
pastry to rise well and brown completely.
The pastry is too dry.
The pastry is too light overall.
Set the temperature 10 °C higher and shorten the baking time.
If the shelf height and accessories are correct, increase if necessary. temperature or use a longer baking
time.
The pastry is too light on the top,
but too dark underneath.
Next time place the cake one level higher.
The pastry is too dark on the top,
but too light underneath.
Next time place the cake one level lower. Select a lower temperature and extend the baking time.
The pastry will be too dark at
the back.
Do not place the baking tin directly against the back wall but in the middle of the accessories.
The cake is too dark overall. Next time, choose a lower temperature and extend it if necessary. the baking time.
The pastry has browned
unevenly.
Choose a slightly lower temperature.
Baking paper that sticks out can also affect air circulation. Always cut the baking paper so that it fits
well.
Make sure that the baking tin is not directly in front of the openings in the rear wall of the cooking
compartment. When baking small cakes, keep to the same sizes and thicknesses if possible.
You have baked on several levels.
The cake is darker on the top plate
than on the bottom one.
Always choose 4D hot air for baking on several levels. Baking trays or tins that are placed in the oven at
the same time do not have to be ready at the same time.
The cake looks good, but is
not well baked inside.
Bake a little longer at a lower temperature and add. less liquid. For cakes with a moist top, pre-
bake the bottom first. Sprinkle with almonds or breadcrumbs and then put the topping on top.
The pastry will not come loose when you want
to pour it out of the mould.
Allow the cake to cool for 5 to 10 minutes after baking. If it still doesn't come out, gently loosen
the edge with a utility knife. Return the pastry and cover the mold several times with a wet, cold
cloth. Next time, grease the mold and sprinkle with breadcrumbs.
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