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EN
PRACTICAL ADVICES
Baking
• It is recommended to bake pastry and
cakes on the baking trays, which are
provided as oven equipment. Choose
a matching tray height. Depending on
model the ovens have 4 or 5 heights.
• You also can bake on customary bak-
ing trays, which are to be placed on
the grate. In this case baking trays
out of black plate are recommended.
These trays have a better heat con-
ductivity, the baking time is reduced
and energy can be saved.
• Some pastry is to be placed into a
pre-heated oven.
• The oven is to be pre-heated care-
fully, only for heavy pastry which
have a large mass and rise weakly.
Pastry that rises quickly can be
placed into a slightly pre-heated
oven.
• After turning off the oven you can
check the pastry quality with a
wooden skewer. (If the pastry is
baked well, the skewer will be dry and
clean after sticking it in and pulling it
out.
• After turning off the oven you should
let the pastry rest inside for 5
minutes.
The pastry parameters for conven-
tional heating are summarized in Ta-
ble 1 and for thermocirculation in Ta-
ble 2.
If you use thermocirculation, no pre-
heating of the oven is necessary.
When baking with thermocirculation
placing the dough is recommended on
height 3 from the bottom and on height
1 and 3 in case of baking simultane-
ously on two heights.
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