Bedienungsanleitung Siemens CN678G4S1 (Seite 38 von 64) (Englisch)

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Baking tins

Dark- coloured metal baking tins are most suitable.

Tinplate baking tins, ceramic dishes and glass dishes

extend baking time and mean that the baked item will

not brown evenly.

The baking tins must be resistant to heat and steam for

use in steam-assisted baking.

Greaseproof paper

Only use greaseproof paper that is suitable for the

selected temperature. Always cut greaseproof paper to

size.

Recommended setting values

You can find the ideal heating type for various pastries

in the table. The temperature and baking time are

dependent on the quantity and composition of the

dough. Different settings ranges are indicated for this

reason. Try using the lower values at first. A lower

temperature results in more even browning. If

necessary, use a higher setting the next time.

Note: Baking times can not be reduced by using higher

temperatures. Cakes or small baked items would only

be cooked on the outside, and would not be fully baked

in the middle.

The setting values apply to dishes placed into a cold

cooking compartment. By doing so, you can make

energy savings of up to 20 per cent. If you preheat the

oven, you can reduce the indicated baking times by

several minutes.

Preheating is necessary for selected dishes, and this is

indicated in the table.

If you wish to follow one of your own recipes when

baking, you should use a similar baked item in the table

as a reference. You can find additional information in

the tips on baking attached to the settings table.

Remove unused accessories from the cooking

compartment. This will achieve the best possible

cooking results and energy savings of up to 20 per

cent.

Types of heating used:

■ : 4D hot air

■ % Top/bottom heating

■ ; Pizza setting

The levels of steam intensity are indicated as numbers

in the table:

■ 1 = Low

■ 2 = Medium

■ 3 = High

Dish Accessories/cookware Shelf po-

sition

Type of

heating

Tempera-

ture in °C

MW pow-

er in

watts

Steam in-

tensity

Cooking

time in mins.

One level baking

Victoria sponge cake 2x Ø20 cm tins 1

160-170* - - 20-30

Victoria sponge cake 2x Ø20 cm tins 1

150-160 - 1 25-35

Light fruit cake high Ø20cm tin 1

140-160* - - 70-90

Light fruit cake high Ø20 cm tin 1

140-150 - 1 90-100

Light fruit cake high Ø20 cm tin 1

140-150 90 - 50-60

Rich Fruit Cake high Ø23cm tin 1

130-150 - - 150-180

Rich Fruit Cake high Ø23cm tin 1

130-140 90 - 80-90

Fruit crumble flat glass dish 2

150-170* - - 30-45

Sponge Cake (fatless), 3 eggs springform cake tin, Ø26 cm 1

160-170* - - 30-45

Sponge Cake (fatless), 3 eggs springform cake tin, Ø26 cm 1

150-160 - 1 10

- 25-35

Sponge flan, 6 eggs springform cake tin, Ø28 cm 1

150-170* - - 30-50

Sponge flan, 6 eggs springform cake tin, Ø28 cm 1

150-160 - 1 10

- 30-35

Swiss Roll swiss roll tin 2

180-190* - - 10-18

Swiss Roll swiss roll tin 2

180-190* - 1 10-15

Fruit Pie plate Ø20cm or pie tin 1

;

180-190* - - 45-50

Quiche quiche tin (dark coated) 1

;

190-210 - - 30-45

(White) Bread loaf tin (1x 900 g or 2x 450 g) 1

190-210* - - 20-30

(White) Bread loaf tin (1x 900 g or 2x 450 g) 1

210-220 - 3 10-15

180-190 - - 25-35

* Preheat

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