Baking Tips - Blaupunkt 5BD320 0 Notice D'utilisation

Cakes on trays
Sponge mixture or yeast dough with dry
topping
Sponge mixture or yeast dough with
fresh fruit
Sponge roulade (preheat)
Plaited loaf, 500 g flour
Stollen, 500 g flour
Stollen, 1 g flour
Strudel, sweet
Pizza
Bread and bread rolls
If not specified otherwise, always preheat the oven for baking
bread.
Bread and bread rolls
Yeast bread, 1.2 kg flour
Sourdough bread, 1.2 kg flour
Bread rolls (e.g. rye rolls)
Small baked products
Biscuits
Meringue
Cream puffs
Macaroons
Puff pastry
* Additional baking trays can be ordered from the after-sales service or specialist retailers.
** When baking on two levels, always place the universal pan in the upper level.

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 goes too dark on top.
The cake is too dry.
The bread or cake (e.g. cheesecake)
looks good, but is soggy on the inside
(sticky, with streaks of water).
The pastries are not evenly browned.
Accessories
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Accessories
Universal pan:
Universal pan:
Universal pan:
Accessories
Universal pan
Aluminium baking tray* + universal pan**
Universal pan
Universal pan
Universal pan
Aluminium baking tray* + universal pan**
Universal pan
Aluminium baking tray* + universal pan**
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.
Use less fluid next time or set the oven temperature 10 degrees lower. 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.
Place the cake lower in the oven and bake at a lower temperature for slightly longer.
Make tiny holes in the finished cake using a cocktail stick. Then drizzle fruit juice or an
alcoholic drink over it. Next time, set the temperature 10 degrees higher and reduce the
baking time.
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. Cover the base with almonds or bread-
crumbs first and then apply the topping. Take care to follow recipes and baking times.
Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake
delicate pastries on one level using
paper can affect the air circulation. For this reason, always trim greaseproof paper to fit
the baking tray.
Level Type of
heating
3
%
3
%
2
%
3
"
3
%
3
%
2
%
3
%
Never pour water directly into a hot oven.
Level Type of
heating
2
%
2
%
2
%
Level Type of
heating
3
%
1+3
"
3
"
2
%
3
%
1+3
"
3
"
1+3
"
% Top/bottom heating. Protruding greaseproof
Temperature in Cooking time
°C in minutes
160-180 25-35
140-160 40-50
170-190 15-20
150-170 25-35
160-180 50-60
150-170 90-100
180-200 55-65
180-200 20-30
Temperature, Cooking time
°C in minutes
270 8
190 35-45
270 8
190 35-45
200-220 20-30
Temperature in Cooking time
°C in minutes
150-170 10-20
130-150 25-35
70-90 125-135
200-220 30-40
110-130 30-40
100-120 35-45
180-200 20-30
180-200 30-40
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