Bosch Series 4 Manual de instrucciones - Página 15

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Cakes on trays

Strudel, sweet

Pizza

Tarte flambée (preheat)

Börek

Small baked products

Biscuits

Viennese whirls (preheat)

Macaroons

Meringue

Muffins

Choux pastry

Puff pastry

Leavened cake

Bread and bread rolls

When baking bread, preheat the oven, unless instructions state

otherwise.

Bread and rolls

Yeast bread with 1.2 kg flour

Sourdough bread with 1.2 kg

flour

Flatbread

Bread rolls (do not preheat)

Rolls made with sweet yeast

dough

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 goes too dark on top.

The cake is too dry.

The bread or cake (e.g. cheesecake)

looks good, but is soggy on the inside

(sticky, streaked with water).

The cake is unevenly browned.

The bottom of a fruit cake is too light.

The fruit juice overflows.

Small baked products made out of yeast

dough stick to one another when bak-

ing.

Condensation forms when you bake

moist cakes.

Accessories

Universal pan

Accessories

Universal pan

Wire rack with muffin tray

Universal pan

Accessories

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, stick

a cocktail stick into the cake at the highest point. 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

specified mixing times in the recipe.

Do not grease the sides of the springform cake tin. After baking, loosen the cake care-

fully with a knife.

Place it lower in the oven, select a lower temperature and bake the cake for a little

longer.

When it is done, make small holes in the cake using a cocktail stick. Then drizzle fruit

juice or an alcoholic beverage over it. Next time, select a temperature 10 degrees higher

and reduce the baking time.

Use slightly less fluid next time and bake for slightly longer at a lower temperature. For

cakes with a moist topping, bake the base first. Sprinkle it with almonds or bread crumbs

and then place the topping on top. Follow the recipe and baking times.

Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake

delicate pastries on one level using

paper can affect the air circulation. For this reason, always cut greaseproof paper to fit

the baking tray.

Place the cake one level lower the next time.

Next time, use the deeper universal pan, if you have one.

There should be a gap of approx. 2 cm around each item. This gives enough space for

the baked items to expand well and brown on all sides.

Baking may result in the formation of water vapour, which escapes above the door. The

steam may settle and form water droplets on the control panel or on the fronts of adja-

cent units. This is a natural process.

Level

Type of

heating

Level

Type of

heating

Never pour water into the hot oven.

Level

Type of

heating

Top/bottom heating. Protruding greaseproof

Temperature

Cooking time

in °C

in minutes

190-210

55-65

210-230

25-35

250-270

10-15

180-200

40-50

Temperature

Cooking time

in °C

in minutes

160-180

15-25

140-150

30-40

100-120

30-40

80-100

100-150

180-200

20-30

210-230

30-40

200-220

20-30

180-200

20-30

Temperature

Cooking time

in °C

in minutes

270

200

30-40

270

200

35-45

270

10-15

200-220

20-30

180-200

15-20