Bedienungsanleitung Etna a 3405 ft (Seite 15 von 36) (Deutsch, Englisch, Holländisch, Französisch)

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Baking tips

Oven levels

Depending on the height of the pastry or cookies,

place the baking sheet on the second or third level

from the bottom. Tins should be placed on a rack

on the first or second level from the bottom.

Tins are important

In particular in ovens with upper and lower

heating elements, the material from which the tin

is made is extremely important. The best tins are

made from black tin or are lined with a special

synthetic material: these tins absorb the heat the

quickest and can shorten the baking time.

How to test whether or not a cake is cooked

Prick a skewer into the cake at its thickest point

about 10 minutes before the end of the given

baking time. If the skewer remains dry and no

cake mixture sticks to it you can turn off the oven

and use the residual heat to let the cake cook

thoroughly.

The cake has not risen proper

Use less liquid next time, or set the oven to a

temperature 10 °C lower. You should adhere

exactly to the mixing times given in your cookery

book.

The cake has risen beautifully at the edges

but sunk in the middle

Do not grease the sides of the cake tin. Loosen the

cake carefully with a knife after baking.

The cake is too dark on the top

Put the cake on a lower ridge in the oven, set

a lower temperature, bake the cake for a little

longer and, perhaps, use black baking tins.

The cake is too dark on the bottom

Put the cake on a higher ridge in the oven and set

a lower temperature.

The soufflé is much too dark on top

Remove the crust. Grill the top for a moment to

give a golden brown crust to the soufflé. Do not

use Parmesan cheese: this type of cheese browns

too quickly and will taste bitter. Next time put

the dish a little lower in the oven and set the

temperature 10 °C lower.

The biscuits stick to the baking sheet

Slide the baking sheet back into the oven

for a moment and then remove the biscuits

immediately.

The cake will not turn out of the tin

Carefully loosen the edge with a sharp knife. Turn

the tin upside down again and cover with a cold,

damp cloth a couple of times. Next time grease

and flour the tin well.

Table for baking

hot air conventional

Dish temp ridge time in temp ridge time in

in °C level min. in °C level min.

Cakes and Biscuits

Fruit cake 150 2 70 - 80 160 1 70 - 80

Walnut gateau 150 2 60 - 70 160 1 60 - 70

Fruit sponge 150 2 35 - 40 180 1, 2 35 - 40

Sponge flan 150 2 25 - 30 180 1 15 - 20

Shortbread 150 2 50 - 60 160 1 50 - 60

Biscuits 150 1, 2, 3 15 - 25 180 2 10 - 15

Meringues 120 1, 2, 4 40 - 50 130 2 30 - 50

Pastries

Flan pastry 150 2 20 - 25 180 1 15 - 20

Shortcrust pastry 150 2 20 - 25 180 1 20 - 25

Puff pastry 170 1 20 - 25 200 1, 2 15 - 20

Choux pastry 160 1, 3 25 - 30 190 2 20 - 25

Paté sucree 160 2 25 - 30 180 1 25 - 30

Yeast baking

Bread 160 2, 3 40 - 50 190 2, 3 40 - 50

Pizzas 180 2, 3 25 - 30 190 2, 3 20 - 25

Fruitloaf 160 2 80 - 95 170 2 80 - 95

Croissants 220 2, 3 20 - 25 230 2 20 - 25

Chelsea buns 180 2, 3 25 - 30 190 2, 3 25 - 30

The figures in this table are guidelines.

The times will vary depending on the type and quantity of food being baked.

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