Bedienungsanleitung Constructa CF630253 (Seite 50 von 60) (Deutsch, Englisch, Holländisch, Französisch)

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Baking

Do not use shelf height 2 when baking with the 3 Hot air

operating mode. The air circulation would be impaired and this

will have a negative effect on your baking.

Baking accessories

Baking tins

Use dark metal baking tins. Tinplate and glass dishes increase

the baking time required and the cake will not brown evenly.

Always place a loaf tin diagonally and a round baking tin in the

centre of the wire rack.

Baking trays

We recommend that you only use original baking trays, as

these have been optimally designed for the cooking

compartment and the operating modes.

Always carefully push the baking trays in as far as they will go.

Make sure that the sloping edge of the baking tray is facing the

appliance door.

Baking on two levels

When baking on two levels, you should preferably use baking

trays and put them in at the same time.

Bear in mind that your items may brown at different rates on

each level. The items on the top level will brown most quickly

and can be taken out earlier.

Baking table for basic doughs/cake mixtures

The values in the table are guidelines and apply to enamelled

baking trays and dark baking tins. The values may vary

depending on the type and amount of dough/mixture and on

the baking tin.

The values for bread dough apply to both dough placed on a

tray and dough placed in a loaf tin.

We recommend that you set the lower of the specified

temperatures the first time. Lower temperatures will generally

allow more even browning.

If you are baking according to your own recipe, use similar

recipes in the table as a guide.

Observe the notes in the table about preheating.

Hot air 3 Top/bottom heat %

Basic dough Shelf posi-

tion

Tempera-

ture in °C

Baking time in

minutes

Shelf posi-

tion

Tempera-

ture in °C

Sponge

Tray bake with topping 1 150 - 160 30 - 40 1 160 - 170

1 + 3 150 - 160 40 - 50 - -

Springform cake tin/loaf tin 1 150 - 160 60 - 80 1 160 - 170

Shortcrust pastry

Tray bake with dry topping, e.g. crumble 1 160 - 170 45 - 65 1 180 - 190

1 + 3 160 - 170 60 - 70 - -

Tray bake with moist topping, e.g. egg custard - - 60 - 80 1 170 - 180

Springform cake tin, e.g. cheesecake 1 160 - 170 60 - 100 1 170 - 180

Flan-base cake tin 1 160 - 170* 20 - 35 1 180 - 190*

Sponge mixture

Swiss roll 1 180 - 190* 10 - 15 1 190 - 200*

Sponge (6 eggs) 1 150 - 160 35 - 45 1 160 - 170

Sponge (3 eggs) 1 150 - 160* 20 - 35 1 160 - 170*

Yeast dough

Tray bake with dry topping, e.g. crumble 1 160 - 170 40 - 50 1 170 - 180

1 + 3 150 - 160 60 - 70 - -

Savarin/plaited loaf (500 g) 1 160 - 170 30 - 45 1 170 - 180

Springform cake tin 1 160 - 170 30 - 45 1 170 - 180

Ring cake tin 1 160 - 170 30 - 45 1 170 - 180

* Preheat oven

Hot air 3 Top/bottom heat %

Small baked products Shelf posi-

tion

Tempera-

ture in °C

Baking time in

minutes

Shelf posi-

tion

Tempera-

ture in °C

Yeast dough 1 170 - 180 25 - 35 1 180 - 190

1 + 3 160 - 170 30 - 45 - -

Meringue mixture 1 80 100 - 130 1 80

1 + 3 80 130 - 160 - -

* Preheat oven

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