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Verfügbare Sprachen
Verfügbare Sprachen
Baking
• Use top/bottom heat for dry cakes, bread and sponge cake.
Use only one shelf level and preheat the cooking chamber if possible.
• Use hot air for baking on several levels, as well as for moist cakes
and for fruit cakes.
• For moist sheet cakes (e.g. fruit cakes), insert max. 2 trays
because of steam formation.
• Note that when baking on several trays, the baking time may vary
and one tray may need to be removed from the oven earlier
than the other.
• Prepare biscuits of the same thickness and size if possible
so that they brown evenly.
• To check the cake / baked product, insert a small skewer
towards the end of the recommended cooking time and pull it back.
If no dough sticks to it, the dish is done as a rule.
• To prevent the cake / baked product from collapsing
after it has been removed, you can try extending the baking time
accordingly and lower the temperature by 10°C if necessary.
Application Recommendations, Guidelines and Tips
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