Bedienungsanleitung Junker JB33UK50 (Seite 61 von 72) (Deutsch, Englisch, Holländisch, Französisch)

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Baking

Do not use shelf height 2 when baking with the ~ 2D-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-coloured metal baking tins. Tinplate and glass dishes

increase the baking time required and the cake will not brown

evenly. If you wish to bake using tinplate tins and

% Top/

bottom heat, you should use shelf height 1.

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 information in the table is a guideline and applies to both

aluminium baking trays and dark-coloured 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. This will generally allow more even

browning.

If you are baking with your own recipe, use similar recipes in

the table as a guide.

Observe the notes in the table about preheating.

~ 2D-Hot air % Top/bottom heating

Basic dough Shelf posi-

tion

Tempera-

ture in °C

Baking time in

minutes

Shelf posi-

tion

Tempera-

ture in °C

Sponge mixture

Tray bakes with topping 1 150 - 160 30 - 40 1 180 - 190

1 + 3 150 - 160 35 - 45 - -

Springform cake tin/loaf tin 1 150 - 160 55 - 70 2 160  170

Shortcrust pastry

Tray bake with dry topping, e.g. crumble 1 160  170 45 - 55 1 190 - 200

1 + 3 160  170 60 - 70 - -

Tray bake with moist topping, e.g. egg custard 1 160  170 70 - 80 1 190 - 200

Springform cake tin, e.g. sponge base cheesecake 1 160 - 180 50 - 90 2 170  180

Flan tin 1 160  170* 25 - 35 2 170  180*

Sponge mixture

Swiss roll 1 180  190* 10 - 15 1 200 - 210*

Sponge (6 eggs) 1 150 - 160 25  40 2 160  170

Sponge (3 eggs) 1 150 - 160* 25 - 35 2 160  170*

Yeast dough

Tray bake with dry topping, e.g. crumble 1 160 - 180 45 - 55 1 180 - 200

1 + 3 170  180 50 - 60 - -

Savarin/plaited loaf (500 g) 1 160  170 35 - 45 1 180 - 190

Springform cake tin 1 160  170 30 - 40 2 160  170

Ring cake tin 1 160  170 35 - 45 2 170  180

* Preheat oven

~ 2D-Hot air % Top/bottom heating

Small baked products Shelf posi-

tion

Tempera-

ture in °C

Baking time in

minutes

Shelf posi-

tion

Tempera-

ture in °C

Yeast dough 1 160  170 15 - 25 2 180 - 190

1 + 3 160  170 20  30 - -

Meringue mixture 1 80 130 - 150 2 80

1 + 3 80 150 - 170 - -

* Preheat oven

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