Tested For You In Our Cooking Studio; Cakes And Pastries - Junker JB23PP50 Mode D'emploi

Tested for you in our cooking studio

Here you will find a selection of dishes and the ideal settings for
them. We will show you which type of heating and which
temperature are best suited for your dish. You can find
information about suitable accessories and the height at which
they should be inserted. There are also tips about cookware
and preparation methods.
Notes
The values in the table always apply to dishes placed into the
■
cooking compartment when it is cold and empty.
Only preheat the appliance if the table specifies that you
should do so. Do not line the accessories with greaseproof
paper until after they have been preheated.
The times specified in the tables are guidelines only. They will
■
depend on the quality and composition of the food.
Use the accessories supplied. Additional accessories may be
■
obtained as special accessories from specialist retailers or
from the after-sales service.
Before using the oven, remove any unnecessary accessories
and ovenware from the cooking compartment.
Always use oven gloves when taking hot accessories or
■
ovenware out of the cooking compartment.

Cakes and pastries

Baking on one level
The best method for baking a cake is to place this on one level
with top and bottom heating
When baking using the hot air function
are recommended for the accessories:
Cakes in moulds: level 2
■
Cakes on the tray: level 3
■
Baking at different levels
›
Using the hot air mode
Baking on two levels:
Universal tray
■
Oven tray
■
Cakes in moulds:
Tart
Quiche
Cake
Food
Pizza
Flambéed tart (preheat)
Yeast plait
%
.
›
, the following levels
.
Cookware
Corrugated tart baking tin,
Ø 31 cm.
2 corrugated tart baking tins
Ø 31 cm.
Corrugated tart baking tin,
Ø 31 cm.
Corrugated cake baking tin
Ø 28 cm.
Accessories
Universal tray
Universal tray + oven tray 3+1
Universal tray
Universal tray
Trays put in the oven at the same time are not necessarily
ready at the same time.
In these tables you will find numerous tips for your dishes.
If 3 rectangular moulds are used at the same time, place on the
wire shelf as shown in the diagram.
Baking tins
It is best to use dark-coloured metal baking tins.
Baking times are increased when light-coloured baking tins
made of thin metal or glass dishes are used, and cakes do not
brown so evenly.
If you wish to use silicone baking tins, use the information and
recipes provided by the manufacturer as a guide. Silicone
baking tins are often smaller than normal tins. The amount of
mixture and recipe instructions may differ.
Tables
The table shows the optimum heating methods for each type of
cake or dessert. The temperature and cooking time will depend
on the amount and the consistency of the dough. For this
reason the cooking tables always provide approximate cooking
times. Always begin by trying the lowest value. The items will be
more evenly browned at a lower temperature. If necessary, this
can be increased next time.
If the oven is preheated, cooking times are reduced by 5 to 10
minutes.
Additional information is provided in the Tips for baking section
as an appendix to the tables.
To bake a cake only on one level, place the mould on the
enamel tray.
When baking several cakes at the same time, the moulds can
be placed together on the wire shelf.
Level Type of heating Temperature
%
1
›
3+1
%
1
%
1
Level Type of heating
%
2
›
%
2
%
2
Cooking time, min-
in °C utes
240-260 30-40
180-200 40-50
220-230 40-50
190-200 40-50
Temperature Cooking time, min-
in °C utes
200-220 25-35
180-190 35-40
270 15-20
170-190 25-35
33