Beko BBIM17400BMPSE Bedienungsanleitung Seite 32

6.1.1 Pastries and oven food
General Information
• We recommend using the accessories of
the product for a good cooking perform-
ance. If you will use an external cook-
ware, prefer dark, non-sticking and heat
resistant ware.
• If preheating is recommended in the
cooking table, be sure to put your food in
the oven after preheating.
• If you will cook by using cookware on the
wire grill, place it in the middle of the wire
grill, not near the back wall.
• All materials used in making pastry
should be fresh and at room temperat-
ure.
• The cooking status of the foods may vary
depending on the amount of food and the
size of the cookware.
• Metal, ceramic and glass moulds extend
the cooking time and the bottom sur-
faces of pastry foods do not brown
evenly.
• If you are using baking paper, a small
browning can be observed on the bottom
surface of the food. In this situation, you
may have to extend your cooking period
by approximately 10 minutes.
• The values specified in the cooking
tables are determined as a result of the
tests carried out in our laboratories. Val-
ues suitable for you may differ from
these values.
• Place your food on the appropriate shelf
recommended in the cooking table. Refer
to the bottom shelf of the oven as shelf
1.
Cooking table for pastries and oven foods
Suggestions for baking with a single tray
Food Accessory to be
used
Cake on the tray Standard tray *
Cake mould on
Cake in the mould
wire grill** **
Small cakes Standard tray *
Tips for baking cakes
• If the cake is too dry, increase the tem-
• If the cake is moist, use a small amount
• If the top of the cake is burnt, put it on
• If the inside of the cake is cooked well,
Hints for pastry
• If the pastry is too dry, increase the tem-
• If the pastry is getting cooked slowly,
• If the pastry is browned on the surface
• Bake your pastry in the position and tem-
Operating func- Shelf position
tion
Top and bottom
3
heating
Fan Heating 2
Top and bottom
3
heating
EN / 32
perature by 10°C and shorten the baking
time.
of liquid or reduce the temperature by
10°C.
the lower shelf, lower the temperature
and increase the baking time.
but outside is sticky, use less liquid, de-
crease the temperature and increase the
cooking time.
perature by 10 °C and shorten the cook-
ing time. Wet the dough sheets with a
sauce consisting of milk, oil, egg and
yoghurt mixture.
make sure that the thickness of the
pastry you have prepared does not over-
flow the tray.
but the bottom is not cooked, make sure
that the amount of sauce you will use for
the pastry is not too much at the bottom
of the pastry. For an even browning, try to
spread the sauce evenly between the
dough sheets and the pastry.
perature appropriate to the cooking table.
If the bottom is still not browned enough,
place it on a bottom shelf for the next
cooking.
Temperature (°C) Baking time
180
180
160
(min) (approx.)
30 ... 40
30 ... 40
25 ... 35