Cooking table for test meals
.COOkittg
ornber
Sjortbread
One level
Spongecake
level
It issuggestedto performpreheatingfor all foods.
* Theseaccessories may not
Theseaccessories arenot suppliedwith the roduct.The are commerciall availableaccessories.
Tips for baking cake
If the cake is too dry, increase the temperature
•
by 1OOC and decrease the cooking time,
If thecakeis wet, uselessliquidor lowerthe
•
temperature by IOOC.
If the cake is too dark on top, place it on a lower
•
rack, lower the temperature and increasethe
cooking time.
If cooked well on the inside but sticky on the
outside use less liquid, lower the temperature
and increase the cooking time.
Tips for baking pastry
•
If the pastryis toodry,increase the temperature
by 1OOC anddecrease thecookingtime.
Dampen the layers of dough with a sauce
composed of milk, oil, egg and yoghurt.
If the pastrytakestoolongto bake,paycarethat
thethicknessofthe pastryyouhaveprepared
does not exceed the depth of the tray.
ctOUSe
Standardtray*
Roundspringform
pan witn a
diameter of 26 cm
on wire
rill*'
Withthe product
Meals in this cooking table are prepared according to
EN 60350-1 to make it easier for control institutes to
test the
roduct
Operating
Off:"
Ode
3
If the upper side of the pastry gets browned, but
the lower part is not cooked, make sure that the
amountof sauceyou haveusedfor thepastryis
not too much at the bottom of the pastry. Try to
scatter the sauce equally betweenthe dough
layersandon thetopof pastryfor aneven
brownin
.
Cookthe pastry in accordance with the mode
nd temperature given in the cookingtable.If
he bottompart is still not brownedenough,
place it on one lower rack next time.
Tips for cookingvegetables
Ifthe vegetable dishrunsoutofjuiceandgets
too dry,cookit in a panwitha lid insteadof a
tray. Closed vessels will preserve thejuiceof the
dish.
If avegetabledishdoesnotgetcooked,boilthe
vegetables beforehand or prepare themlike
canned food and put in the oven.
gmperature
140
20
30
160
25
35
19/EN