Bedienungsanleitung BEKO BBIE22300XFP (Seite 25 von 48) (Englisch)

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6.1.1 Pastries and oven food

General Information

• We recommend using the accessories of

the product for a good cooking perform-

ance. If you are going to use an external

cookware, prefer dark, non-sticking and

heat resistant ware.

• If preheating is recommended in the cook-

ing table, be sure to put your food in the

oven after preheating.

• If you are going to cook using cookware

on the wire grill, place it in the middle of

the wire grill, not near the back wall.

• All materials used in making pastry should

be fresh and at room temperature.

• The cooking status of the foods may vary

depending on the amount of food and the

size of the cookware.

• Metal, ceramic and glass moulds extend

the cooking time and the bottom surfaces

of pastry foods do not brown evenly.

• If you are using baking paper, a small

browning can be observed on the bottom

surface of the food. In this situation, you

may have to extend your cooking period

by approximately 10 minutes.

• The values specified in the cooking tables

are determined as a result of the tests car-

ried out in our laboratories. Values suitable

for you may differ from these values.

• Place your food on the appropriate shelf

recommended in the cooking table. Refer

to the bottom shelf of the oven as shelf 1.

Tips for baking cakes

• If the cake is too dry, increase the temper-

ature by 10°C and shorten the baking

time.

• If the cake is moist, use a small amount of

liquid or reduce the temperature by 10°C.

• If the top of the cake is burnt, put it on the

lower shelf, lower the temperature and in-

crease the baking time.

• If the inside of the cake is cooked well, but

outside is sticky, use less liquid, decrease

the temperature and increase the cooking

time.

Hints for pastry

• If the pastry is too dry, increase the tem-

perature by 10 °C and shorten the cooking

time. Wet the dough sheets with a sauce

consisting of milk, oil, egg and yoghurt

mixture.

• If the pastry is getting cooked slowly,

make sure that the thickness of the pastry

you have prepared does not overflow the

tray.

• If the pastry is browned on the surface but

the bottom is not cooked, make sure that

the amount of sauce you will use for the

pastry is not too much at the bottom of

the pastry. For an even browning, try to

spread the sauce evenly between the

dough sheets and the pastry.

• Bake your pastry in the position and tem-

perature appropriate to the cooking table.

If the bottom is still not browned enough,

place it on a bottom shelf for the next

cooking.

Cooking table for pastries and oven foods

Suggestions for cooking with a single tray

Food Accessory to be

used

Operating func-

tion

Shelf position Temperature (°C) Cooking time

(min) (approx.)

Cake on the tray Standard tray * Top and bottom

heating 3 180 30 … 40

Cake in the mould Cake mould on

wire grill ** Fan Heating 2 180 30 … 40

Small cakes Standard tray * Top and bottom

heating 3 160 25 … 35

Small cakes Standard tray * Fan Heating

On models with

wire shelves : 3

On models without

wire shelves : 2

150 25 … 35

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