Baking Tips - Blaupunkt 5HD311.0 Serie Gebrauchsanleitung

Cakes on trays
Sponge mixture or yeast dough with dry topping Universal pan
Sponge mixture or yeast dough with fresh fruit
Sponge roulade (preheat)
Plaited loaf, 500 g flour
Stollen, 500 g flour
Stollen, 1 g flour
Strudel, sweet
Pizza
Bread and bread rolls
If not specified otherwise, always preheat the oven for baking
bread.
Bread and bread rolls
Yeast bread, 1.2 kg flour
Sourdough bread, 1.2 kg flour
Bread rolls (e.g. rye rolls)
Small baked products
Biscuits
Meringue
Cream puffs
Macaroons
Puff pastry
* Additional baking trays can be ordered from the after-sales service or specialist retailers.
** When baking on two levels, always place the universal pan in the upper level.

Baking tips

You want to bake according to your own
recipe.
How to tell whether sponge cake is
baked through:
The cake collapses.
The cake has risen in the middle but is
lower around the edge.
The cake browns too much on top.
The cake is too dry.
The bread or cake (e.g. cheesecake)
looks good, but is soggy on the inside
(sticky, with streaks of water).
The tart or the cake has not been baked
evenly throughout.
Accessories
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Accessories
Universal pan:
Universal pan:
Universal pan:
Accessories
Universal pan
Aluminium baking tray* + universal pan**
Universal pan
Universal pan
Universal pan
Aluminium baking tray* + universal pan**
Universal pan
Aluminium baking tray* + universal pan**
Use similar items in the baking tables as a guide.
Approximately 10 minutes before the end of the baking time specified in the recipe,
pierce the cake at its highest point with a cocktail stick. If the cocktail stick comes out
clean with no dough residue, the cake is ready.
Use less fluid next time or set the oven temperature 10 degrees lower. Observe the mix-
ing times that are specified in the recipe.
Do not grease the sides of the springform cake tin. After baking, use a knife to loosen
the cake carefully.
Place it lower in the oven, select a lower temperature and bake the cake for a little
longer.
Use a wooden skewer to make tiny holes in the finished cake. Then drizzle fruit juice or
an alcoholic drink over it. Next time, select a temperature that is 10 degrees higher and
reduce the baking time.
Next time, use slightly less liquid and bake at a lower temperature for slightly longer. For
cakes with a moist topping, bake the base first. Cover the base with almonds or bread-
crumbs first and then apply the topping. Observe any recipes and baking times.
Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake
delicate pastries on one level using Top/bottom heating
paper that protrudes out over the baking tray may affect the air circulation. Always trim
the greaseproof to fit the baking tray.
Level Type of
heating
3
%
3
%
2
%
3
"
3
%
3
%
2
%
3
%
Never pour water directly into a hot oven.
Level Type of
heating
2
%
2
%
2
%
Level Type of
heating
3
%
1+3
"
3
"
2
%
3
%
1+3
"
3
"
1+3
"
Temperature in Cooking time
°C in minutes
160-180 25-35
140-160 40-50
170-190 15-20
150-170 25-35
160-180 50-60
150-170 90-100
180-200 55-65
180-200 20-30
Temperature, Cooking time
°C in minutes
270 8
190 35-45
270 8
190 35-45
200-220 20-30
Temperature in Cooking time
°C in minutes
150-170 10-20
130-150 25-35
70-90 125-135
200-220 30-40
110-130 30-40
100-120 35-45
180-200 20-30
180-200 30-40
. Extremely large greaseproof
%
49