Bedienungsanleitung Siemens hb23ab520e (Seite 14 von 24) (Englisch)

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When baking several cakes at the same time, the moulds can

be placed together on the wire shelf.

Practical cooking tips and suggestions

Cakes in tins Baking tin placed directly on the shelf Level Type of

heating

Temperature

in °C

Cooking time,

minutes

Cake Corrugated tart baking tin, Ø 31 cm. 1

220-240 40-50

1+3

190-200 35-45

Quiche Corrugated tart baking tin, Ø 31 cm. 1

220-230 40-50

Cakes* Corrugated cake baking tin, Ø 28m. 2

180-200 50-60

* To bake more than one cake at a time, place several cake tins on the shelf.

Cakes baked on a tray Level Type of

heating

Temperature

in °C

Cooking time,

minutes

Pizzas Oven tray 2

200-220 25-35

Aluminium tray + flat oven tray 1+3

170-180 30-40

Aluminium tray + universal deep tray 1+3

170-180 30-40

Puff pastry Oven tray 3

170-190 20-30

Aluminium tray + flat oven tray 1+3

170-190 30-45

Aluminium tray + universal deep tray 1+3

170-190 30-45

Additional baking trays can be obtained from a specialist retail outlet or from the Technical Assistance Service.

Bread and rolls Level Type of

heating

Temperature

in °C

Cooking time,

minutes

Yeast bread made using 1.2 kg of flour* (with

preheating)

Enamel baking tray 2

270 8

200 35-45

Bread made from yeast-containing dough con-

taining 1.2 kg of flour* (with preheating)

Enamel baking tray 2

270 8

200 40-50

Rolls (e.g. made from rye) Enamel baking tray 3

200-220 20-20

* Never pour water directly into a hot oven.

Pastries Level Type of

heating

Temperature

in °C

Cooking time,

minutes

Pastries and biscuits Enamel baking tray 3

150-160 20-30

Aluminium tray + flat oven tray 1+3

140-150 25-30

Aluminium tray + universal deep tray 1+3

140-150 25-30

Meringues Enamel baking tray 3

80-90 180-210

Empty puffs Enamel baking tray 2

190-210 30-40

Macaroons Enamel baking tray 3

110-130 30-40

Aluminium tray + flat oven tray 1+3

100-120 35-45

Aluminium tray + universal deep tray 1+3

100-120 35-45

Extra baking trays may be obtained as optional accessories from specialist retail outlets.

If you want to use your own recipe. You can use a similar product to the one listed in the cooking table.

How to check whether your sponge cake

is ready.

Ten minutes before the end of the cooking time indicated in the recipe, test the thickest

part of the cake with a thin wooden skewer. The cake is ready when the skewer comes

out clean, with no traces of cake mix left on the skewer.

The cake is too flat. Next time, try using less liquid or reduce the oven temperature by 10 degrees. Ensure

you mix the batter according to the times given in the recipe.

The cake has a peaked centre, but the

edges have shrunken.

Do not grease the tin. Once the cake is ready, use a knife to carefully remove it from

the tin.

If the cake is too brown on top. Position the cake lower in the oven, reduce the oven temperature and bake it for

longer.

The cake is too dry. Use a skewer to make small holes in the finished cake. Pour a few drops of fruit juice

or alcohol over the cake. Next time, increase the oven temperature by 10 degrees and

reduce the cooking time.

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