Bedienungsanleitung Constructa CF030250 (Seite 46 von 72) (Deutsch, Englisch, Holländisch, Französisch)

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Tested for you in our cooking studio

Here you will find a selection of dishes and the ideal settings for

them. We will show you which type of heating and which

temperature are best suited for your dish. You can find

information about suitable accessories and the height at which

they should be inserted. There are also tips about cookware

and preparation methods.

Notes

■The values in the table always apply to dishes placed into the

cooking compartment when it is cold and empty.

Only preheat the appliance if the table specifies that you

should do so. Do not line the accessories with greaseproof

paper until after they have been preheated.

■The times specified in the tables are guidelines only. They will

depend on the quality and composition of the food.

■Use the accessories supplied. Additional accessories may be

obtained as special accessories from specialist retailers or

from the after-sales service.

Before using the oven, remove any unnecessary accessories

and ovenware from the cooking compartment.

■Always use oven gloves when taking hot accessories or

ovenware out of the cooking compartment.

Cakes and pastries

Baking on one level

When baking cakes and tarts, the best results can be achieved

using % Top/bottom heating.

When baking with 2 2D Hot air, use the following shelf

positions for the accessories:

■Cake in a cake tin: Shelf position 2

■Cake on a baking tray: Shelf position 3

Baking and roasting on two or more levels

Use 2 Hot air.

Shelf positions for baking and roasting on 2 levels:

■Universal pan: Shelf position 3

■Baking tray: Shelf position 1

Dishes that are put in the oven at the same time do not have to

be ready at the same time.

The tables contain a selection of dishes.

Note: Do not place food directly onto the aluminium baking

tray. Line the aluminium baking tray with greaseproof paper.

Baking tins

It is best to use dark-coloured metal baking tins.

Baking times are increased when light-coloured baking tins

made of thin metal or glass dishes are used, and cakes do not

brown so evenly.

If you wish to use silicone baking tins, use the information and

recipes provided by the manufacturer as a guide. Silicone

baking tins are often smaller than normal tins. The amount of

mixture and recipe instructions may differ.

Tables

The tables show the ideal type of heating for the various cakes

and pastries. The temperature and baking time depend on the

amount and composition of the mixture. This is why

temperature ranges are given in the tables. You should try the

lower temperature first, since a lower temperature results in

more even browning. You can increase the temperature next

time if necessary.

If you preheat the oven, the baking time is shortened by 5 to 10

minutes.

Additional information can be found in the Baking tips section

following the tables.

Cake in a mould Tin Level Type of

heating

Temperature,

°C

Cooking time

in minutes

Sponge cake, simple Rectangular cake mould/tin 2 2160-180 50-60

Sponge cake, delicate (e.g. pound cake) Rectangular cake mould/tin 2 %155-175 65-75

Shortcrust pastry base with crust Springform cake tin 1 %160-180 30-40

Sponge flan base Flan-base cake tin 2 %160-180 25-35

Sponge cake Springform cake tin 2 %160-180 30-40

Fruit tart or cheesecake, shortcrust pastry* Dark springform cake tin 1 %170-190 70-90

Delicate fruit flan, sponge Springform cake tin 2 %150-170 55-65

Savoury cakes* (e.g. quiche/onion tart) Springform cake tin 1 %180-200 50-60

* Allow cakes to cool in the appliance for approx. 20 minutes.

Cakes on trays Accessories Level Type of

heating

Temperature,

°C

Cooking time

in minutes

Sponge mixture or yeast dough with dry topping Universal pan: 3 %160-180 25-35

Sponge mixture or yeast dough with moist topping Universal pan: 3 %140-160 40-50

Swiss roll (preheat) Universal pan: 2 %170-190 15-20

Plaited loaf, 500 g flour Universal pan: 3 2150-170 25-35

Stollen, 500 g flour Universal pan: 3 %160-180 50-60

Stollen, 1 g flour Universal pan: 3 %150-170 90-100

Strudel, sweet Universal pan: 2 %180-200 55-65

Pizza Universal pan: 3 %180-200 20-30

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