Baking Tips - Bosch HGA3321.0M Notice D'utilisation

Cakes in tins
Cake
Fatless sponge cake
Quiche
Baked items on a tray
Small cakes
Biscuits
Sesame pretzels
Mille-feuille pies and tarts
Pies and tarts with yufka bread cases
Yeast-risen pastries
Pizza
Bread (with 650 g flour)
Small bread rolls (e.g. sandwich rolls)
Dish
Macaroni bake
Potato gratin made from raw ingredi-
ents,
max. 4 cm deep
Vegetable terrine
* Use glass ovenware that is heat-resistant only. Never set hot glass ovenware down on a cold or wet surface. This may cause the
glass ovenware to crack.

Baking tips

You wish to bake according to your own
recipe.
How to tell whether sponge cake is
baked through:
The cake collapses.
The cake has risen in the middle but is
lower around the edge.
The cake is too dry.
The bottom of a fruit cake is too light.
The fruit juice overflows.
The pieces of dough are sticking
together when the yeast rolls are baked.
Condensation forms when you bake
moist cakes.
40
Accessories
Round ring cake tin
Springform cake tin (26 cm diameter)
Round, non-stick tin (30 cm diameter)
Accessories
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray
Accessories and oven-
ware
Square glass dish for the
oven
Square glass dish for the
oven
Clay pot with lid
Use similar items in the baking tables as a guide.
Approx. 10 minutes before the end of the baking time stated in the recipe, insert a cock-
tail stick into the cake at its deepest point. If the cocktail stick comes out clean, the cake
is ready.
Next time, add less liquid. Observe the specified mixing times in the recipe.
Do not grease the edge of the springform cake tin. After baking, loosen the cake care-
fully with a knife.
Make tiny holes in the finished cake using a cocktail stick. Then drizzle fruit juice or an
alcoholic drink over it. Next time, reduce the baking time.
Place the cake one level lower the next time.
Next time, use the deeper universal pan (if available).
There must be a distance of about 2 cm between the bread rolls. This gives enough
space for the bread rolls to expand and bake evenly on all sides.
Steam can form during baking, which escapes via the door. The steam may settle and
form water droplets on the control panel or on the fronts of adjacent units. This is a natu-
ral process.
Level
3
3
2
Level Temperature in °C
(bottom gas burner in
oven)
4 170
4 180
4 190
4 180
3 190
4 170
3 190
3 180
3 180
Level Temperature in °C
2 190
2 180
2 220
Temperature Cooking time
in °C in minutes
(bottom gas
burner in oven)
170 60-80
170 50-60
190 80-100
Cooking time in min-
utes
40-60
40-60
60-80
45-65
60-80
50-70
45-65
70-90
60-80
Cooking time in min-
utes
50-70
80-100
80-100