Baking Tips - Thermador PROFESSIONAL PSO301M Guide D'utilisation Et D'entretien

Food
Small Baked Products
Meringue
Macaroons
Puff pastry
Muffins
Choux pastry, such as
cream puffs
Biscuits
Leavened cake, such as
apple cake

Baking Tips

If using your own recipe.
This will help to determine if the cake
is cooked through.
Cake collapses.
The center of the cake is higher than
on the sides.
Springform or loaf cake is too dark in
the back.
Cake is too dry.
The bread or cake looks good, but is
runny inside (overly moist, has
streaks of liquid running through it.)
Cakes or baked goods brown
unevenly.
English 26
Accessories
Baking pan (level 2)
Baking pan (level 2)
Baking pan (level 2)
Muffin pan (level 2)
Baking pan (level 2)
Baking pan (level 2)
Baking pan (level 2)
Look at cakes or baked goods in the table that are similar to your recipe.
About 10 minutes before the end of baking time according to your recipe, stick a
toothpick into the highest part of the cake. The cake is done when the batter no
longer sticks to the toothpick.
Next time, use less liquid or set oven temperature 20 F (10 C) lower. Use the
mixing times specified in the recipe.
Do not grease the sides of the springform or cake pan. After baking, carefully
remove the cake from the pan using a knife.
Do not place the baking pan up against the back wall of the oven. Place it on the
center of the rack
Use a toothpick to make small holes in the finished cake and pour drops of fruit
juice or alcoholic beverage over the cake. Next time, set the temperature 20 F
(10 C) higher and shorten the baking time or use the Steam
Convection oven mode.
Next time, use less liquid. Bake a little longer and at a lower temperature.
Prebake crusts for pies and cakes with juicy/runny fillings. Sprinkle crust with
almonds or bread crumbs and then add the filling. Use the baking time specified
in the recipe.
Set the temperature a little lower next time.
Oven Mode Temperature
True Convection 175 – 195 F
(80 – 90 C)
True Convection 285 – 320 F
(140 – 160 C)
Steam 340 – 375 F
Convection (170 – 190 C)
True Convection 340 – 375 F
(170 – 190 C)
True Convection 340 – 375 F
(170 – 190 C)
True Convection 300 – 320 F
(150 – 160 C)
True Convection 300 – 320 F
(150 – 160 C)
Cooking Time
120 – 180 min.
15 – 25 min.
10 – 20 min.
20 – 30 min.
27 – 35 min.
12 – 17 min.
15 – 20 min.