Tips For Baking Cakes And Strudel Correctly - Bosch HKP541120T Gebrauchsanleitung

Several small baked items on the
baking tray
Sponge cake, simple
Small cakes
Cookies
Puff pastry
Yeast-risen pastry
Pizza
Bread (1.3 kg flour) Preheat*
Plaited loaf
Meringue
Brownies*
* Preheat for 10 mins

Tips for baking cakes and strudel correctly

Before you start:
The ingredients used have an effect on
the cooking time.
Cakes and bakes/strudel brown very
quickly but are not cooked through.
Preparing yeast dough
You wish to bake according to your own
recipe.
You can check whether a cake is
cooked or not.
The cake collapses.
The cake has risen in the middle but has
sunk around the edge.
The cake browns too much on top.
The cake is too dry.
The cake looks good, but is soggy on
the inside.
The pieces of dough are sticking
together when the yeast rolls are baked.
Condensation forms when you bake
moist cakes.
Accessories
Enamelled tray, round
Enamelled tray, round
Enamelled tray, round
Enamelled tray, round
Enamelled tray, round
Enamelled tray, round
Enamelled tray, round
Enamelled tray, round
Enamelled tray, round
Enamelled tray, round
Only preheat the appliance if the recipe specifies that you should do so. If you do pre-
heat, select a temperature that is lower than the baking temperature specified in the
cooking table. Apart from the baking tray or wire rack required for baking, there should
be no other objects in the oven. If you are using a small tin or tray for baking, place this
right in the centre of the wire rack.
All the ingredients used for cakes and strudel/bakes must be fresh and at room temper-
ature. Flour must be of the quality required for baking cakes and strudel/bakes and must
be sieved. Use baking powder and yeast according to the instructions and quantity indi-
cations of the manufacturer.
Not all foods brown at the same rate. When you brush food with egg, milk or oil, they
brown more quickly. If the bake browns too quickly: next time, slide the baking tray in at
a lower level, reduce the temperature and increase the baking time. Otherwise, the bake
may not be cooked through on the inside, even if appears to be on the outside.
The milk (or water) must be lukewarm in order for the dough to rise. The dough should
have the consistency of an earlobe. A hard dough will not rise. Allow the dough to prove
in a warm place for about 30 minutes. Do not leave to prove for too long, otherwise the
dough will become sour. Once you have made the dough into the required shape, leave
it to prove for a further 15 minutes and then place it in a cold oven. When it is cooked,
take the dough out of the oven, cover it with a damp tea towel and leave it to cool. This
will give it a soft crust.
Use similar items in the baking tables as a guide.
Approximately 10 minutes before the end of the cooking time, insert a thin cocktail stick
into the deepest point of the cake. If the cocktail stick comes out clean, the cake is
ready.
Use less fluid next time or set the oven temperature 10 degrees lower. Observe the mix-
ing times specified in the recipe. Do not open the oven door until at least 10 minutes
before the end of the cooking time.
Do not grease the edge of the cake tin. After baking, loosen the cake from the tin care-
fully with a knife.
Next time, place the cake lower in the oven and bake at a lower temperature for slightly
longer.
Make tiny holes in the finished cake using a cocktail stick. Then drizzle fruit juice over it.
Next time, select a temperature 10 degrees higher and reduce the baking time.
Use less fluid next time and bake for slightly longer at a lower temperature.
There must be a distance of about 2 cm between the bread rolls. This gives enough
space for the bread rolls to expand and bake evenly on all sides.
Steam can form during baking, which escapes via the door. The steam may settle and
form water droplets on the control panel or on the fronts of adjacent units. This is a natu-
ral process.
Level Type of
heating
1
%
2
%
1
%
1
%
1
%
1
5
1
%
1
%
1
5
1
%
Temperature in Cooking time
°C in minutes
160-180 25-35
150-170 20-30
170-190 30-40
190-210 20-30
170-190 25-35
180-200 20-30
210 8
190 40-50
170-190 25-35
70 120-180
180-200 35-45
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