Bedienungsanleitung Siemens HB33GB250 (Seite 19 von 28) (Englisch)

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Bread and rolls

When baking bread, preheat the oven, unless instructions state

otherwise.

Never pour water into the hot oven.

Baking tips

Meat, poultry, fish

Ovenware

You may use any heatresistant ovenware. The universal pan is

suitable for large roasts.

Glass ovenware is the most suitable. Ensure that the lid of the

roasting dish fits well and closes properly.

Add a little more liquid when using enamelled roasting dishes.

With roasting dishes made of stainless steel, browning is not so

intense and the meat may be somewhat less well cooked.

Increase the cooking times.

Information in the tables:

Ovenware without a lid = open

Ovenware with a lid = closed

Always place the ovenware in the centre of the wire rack.

Place hot glass ovenware on a dry mat after cooking. The glass

could crack if placed on a cold or wet surface.

Roasting

Add in a little liquid if the meat is lean. Cover the base of the

ovenware with approx. ½ cm of liquid.

Add liquid generously for pot roasts. Cover the base of the

ovenware with approx. 1 - 2 cm of liquid.

The amount of liquid depends on the type of meat and the

material the ovenware is made of. If preparing meat in an

enamelled roasting dish, it will need a little more liquid than if

cooked in glass ovenware.

Bread and rolls Accessories Level Type of

heating

Temperature

in °C

Cooking time

in minutes

Yeast bread with 1.2 kg flour Universal pan 2

270

200

30-40

Sourdough bread with 1.2 kg

flour

Universal pan 2

270

200

35-45

Flatbread Universal pan 2

270 10-15

Bread rolls (do not preheat) Baking tray 3

200-220 20-30

Rolls made with sweet yeast

dough

Baking tray 3

180-200 15-20

Universal pan + baking tray 3+1

160-180 20-30

You wish to bake according to your own

recipe.

Use similar items in the baking tables as a guide.

How to establish whether sponge cake

is baked through.

Approximately 10 minutes before the end of the baking time specified in the recipe, stick

a cocktail stick into the cake at the highest point. If the cocktail stick comes out clean,

the cake is ready.

The cake collapses. Use less fluid next time or set the oven temperature 10 degrees lower. Observe the

specified mixing times in the recipe.

The cake has risen in the middle but is

lower around the edge.

Do not grease the sides of the springform cake tin. After baking, loosen the cake care-

fully with a knife.

The cake goes too dark on top. Place it lower in the oven, select a lower temperature and bake the cake for a little

longer.

The cake is too dry. When it is done, make small holes in the cake using a cocktail stick. Then drizzle fruit

juice or an alcoholic beverage over it. Next time, select a temperature 10 degrees higher

and reduce the baking time.

The bread or cake (e.g. cheesecake)

looks good, but is soggy on the inside

(sticky, streaked with water).

Use slightly less fluid next time and bake for slightly longer at a lower temperature. For

cakes with a moist topping, bake the base first. Sprinkle it with almonds or bread crumbs

and then place the topping on top. Please follow the recipe and baking times.

The cake is unevenly browned. Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake

delicate pastries on one level using

% Top/bottom heating. Protruding greaseproof

paper can affect the air circulation. For this reason, always cut greaseproof paper to fit

the baking tray.

The bottom of a fruit cake is too light. Place the cake one level lower the next time.

The fruit juice overflows. Next time, use the deeper universal pan, if you have one.

Small baked items made out of yeast

dough stick to one another when bak-

ing.

There should be a gap of approx. 2 cm around each item. This gives enough space for

the baked items to expand well and turn brown on all sides.

You were baking on several levels. The

items on the top baking tray are darker

than that on the bottom baking tray.

Always use

: 3D hot air to bake on more than one level. Baking trays that are placed in

the oven at the same time will not necessarily be ready at the same time.

Condensation forms when you bake

moist cakes.

Baking may result in the formation of water vapour, which escapes above the door. The

steam may settle and form water droplets on the control panel or on the fronts of adja-

cent units. This is a natural process.

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