Siemens CM633GB.1 - Tested for you in our cooking studio; Shelf positions; Baking in combination with a microwave

en Tested for you in our cooking studio
26
Tips on baking
Shortcrust tart with dry topping,
2 levels
Universal pan + baking tray 3+1
:
150-170 - 40-55
Shortcrust tart with moist topping Universal pan 1
:
150-170 - 65-85
Swiss flan Universal pan 1
:
180-200 - 45-55
Yeast cake with dry topping Baking tray 1
:
150-170 - 20-35
Yeast cake with dry topping, 2 levels Universal pan + baking tray 3+1
:
160-170 - 25-35
Yeast cake with moist topping Universal pan 1
:
160-180 - 50-60
Yeast cake with moist topping,
2 levels
Universal pan + baking tray 3+1
:
150-160 - 45-60
Plaited loaf, savarin Baking tray 1
:
150-160 - 35-45
Stollen with 500 g flour Universal pan 1
:
150-160 - 50-60
Strudel, sweet Universal pan 1
:
170-180 - 40-60
Strudel, frozen Baking tray 1
:
190-210 - 30-45
Strudel, frozen Universal pan 1
:
200-220 90 20-25
Small baked items
Small cakes** Baking tray 1
:
150* - 25-35
Small cakes, 2 levels** Universal pan + baking tray 3+1
:
140* - 35-45
Muffins Muffin tray 2
:
160-180* - 15-25
Muffins, 2 levels Muffin trays 3+1
:
150-170* - 20-30
Small yeast cakes Baking tray 1
:
150-160 - 30-40
Puff pastry Baking tray 2
:
170-190* - 20-45
Puff pastry, 2 levels Universal pan + baking tray 3+1
:
170-190* - 20-45
Choux pastry Baking tray 1
:
190-210 - 30-40
Danish pastry Baking tray 1
:
160-180 - 20-30
Biscuits
Whirls** Baking tray 1
:
140-150* - 25-35
Biscuits Baking tray 2
:
140-160 - 15-30
Biscuits, 2 levels Universal pan + baking tray 3+1
:
130-150 - 20-35
Meringue Baking tray 2
:
80-90* - 120-150
Meringue, 2 levels Universal pan + baking tray 3+1
:
80-90* - 120-180
Macaroons Baking tray 2
:
90-110 - 20-40
Macaroons, 2 levels Universal pan + baking tray 3+1
:
90-110 - 20-40
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
MW power in
watts
Cooking
time in
mins.
* Preheat
** Preheat for 5 mins., do not use quick heat function
You want to find out whether the cake
is completely cooked in the middle.
Push a cocktail stick into the highest point on the cake. If the cocktail stick comes out clean with no dough res-
idue, the cake is ready.
The cake collapses. Next time, use less liquid. Alternatively, set the temperature to be 10 °C lower and extend the baking time.
Adhere to the specified ingredients and preparation instructions in the recipe.
The cake has risen in the middle but
is lower around the edge.
Only grease the base of the springform cake tin. After baking, loosen the cake carefully with a knife.
The fruit juice overflows. Next time, use the universal pan.
Small baked items stick to one
another during baking.
There should be a gap of approx. 2 cm around each item. This gives enough space for the baked items to
expand well and brown on all sides.