Baking - Junker+ JB33UK50 Notice D'utilisation

Baking

Do not use shelf height 2 when baking with the
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
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.
Basic dough
Sponge mixture
Tray bakes with topping
Springform cake tin/loaf tin
Shortcrust pastry
Tray bake with dry topping, e.g. crumble
Tray bake with moist topping, e.g. egg custard
Springform cake tin, e.g. sponge base cheesecake
Flan tin
Sponge mixture
Swiss roll
Sponge (6 eggs)
Sponge (3 eggs)
Yeast dough
Tray bake with dry topping, e.g. crumble
Savarin/plaited loaf (500 g)
Springform cake tin
Ring cake tin
* Preheat oven
Small baked products
Yeast dough
Meringue mixture
* Preheat oven
Baking on two levels
~ 2D-Hot air
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
Top/
%
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
Shelf posi- Tempera-
tion ture in °C
1 150 - 160
1 + 3 150 - 160
1 150 - 160
1 160 ­ 170
1 + 3 160 ­ 170
1 160 ­ 170
1 160 - 180
1 160 ­ 170*
1 180 ­ 190*
1 150 - 160
1 150 - 160*
1 160 - 180
1 + 3 170 ­ 180
1 160 ­ 170
1 160 ­ 170
1 160 ­ 170
~ 2D-Hot air
Shelf posi- Tempera-
tion ture in °C
1 160 ­ 170
1 + 3 160 ­ 170
1
1 + 3
Baking time in
minutes
30 - 40
35 - 45
55 - 70
45 - 55
60 - 70
70 - 80
50 - 90
25 - 35
10 - 15
25 ­ 40
25 - 35
45 - 55
50 - 60
35 - 45
30 - 40
35 - 45
Baking time in
minutes
15 - 25
20 ­ 30
80 130 - 150
80 150 - 170
%
Top/bottom heating
Shelf posi- Tempera-
tion ture in °C
1 180 - 190
- -
2 160 ­ 170
1 190 - 200
- -
1 190 - 200
2 170 ­ 180
2 170 ­ 180*
1 200 - 210*
2 160 ­ 170
2 160 ­ 170*
1 180 - 200
- -
1 180 - 190
2 160 ­ 170
2 170 ­ 180
% Top/bottom heating
Shelf posi- Tempera-
tion ture in °C
2 180 - 190
- -
2 80
- -
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