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fruit. Place the casserole form in the
oven on the grate at the second level
from the bottom; bake at 160 °C with
BAKING
1.
You can use standard baking pans with a maximum diameter of 26°cm or
the baking sheet included with the compact cooker.
2.
For baking you should always use top and bottom heat.
3.
When using baking pans, please insert the grate at the bottom level and
place the pan on the grate.
4.
For flat baked goods or cookies, use the baking sheet at the second level
from the bottom.
5.
Set the function selector switch to top and bottom heat and the oven switch
to the desired temperature. As soon as the desired temperature is reached,
the indicator lamps for the temperature and function go out. As soon as the
appliance begins heating again, the indicator lamps light up again.
6.
After baking, use a wooden skewer to check if the cake is done. If the skewer
comes out clean, then the cake is done and can be taken out of the oven.
7.
If batter sticks to the skewer, let the cake bake a few minutes longer, keep-
ing the same settings, then check it again.
Spicy crown cake
Ingredients for a ring mould with a diam-
eter of 26 cm:
5 eggs, 200 g sugar, ½ jar cherry jam,
½ tsp cinnamon, 1 heaped TBSP cocoa,
100 g ground nuts, 350 g flour, 1 enve-
lope baking powder, milk
Preparation: Beat eggs, butter, sugar,
jam and cinnamon until foamy. Com-
bine cocoa, nuts, flour and baking pow-
der and stir in. The batter must be thick.
Add a little milk if necessary. Fill the
batter into a greased ring mould. Place
the pan on the grate at the bottom level
in the oven. Bake about 50 minutes at
180 °C with top and bottom heat.
54
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top and bottom heat for about 50 min-
utes. A fruit sauce is the perfect accom-
paniment to this casserole.
Cheesecake
Ingredients for the crust: 65 g butter,
75 g sugar, 1 egg, 200 g flour, ½ enve-
lope baking powder
Ingredients for the filling: 500 g low-fat
curd cheese, 150 g sugar, 1 envelope
vanilla sugar, 1 envelope vanilla pud-
ding powder, 3 eggs, 375 ml milk, 50 g
melted butter
Preparation: Make a kneaded dough
from the butter, sugar, egg, flour and
baking powder. Roll out the dough and
cover the bottom and edge of a spring-
form pan (26 cm diameter) greased only
on the bottom, pushing the dough up
on the edge about 3 cm. Mix the ingre-
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