CONSTRUCTA CF2322.4IL Manual de instrucciones - Página 8

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Baking

Do not use shelf height 2 when baking with the 3 Hot air
operating mode. The air circulation would be impaired and this
will have a negative effect on your baking.
Baking accessories
Baking tins
Use dark-coloured metal baking tins. Tinplate and glass dishes
increase the baking time required and the cake will not brown
evenly. If you wish to bake using tinplate tins and % Top/
bottom heat, you should use shelf height 1.
Always place a loaf tin diagonally and a round baking tin in the
centre of the wire rack.
Baking trays
We recommend that you only use original baking trays, as
these have been optimally designed for the cooking
compartment and the operating modes.
Always carefully push the baking trays in as far as they will go.
Make sure that the sloping edge of the baking tray is facing the
appliance door.
Basic dough
Sponge
Tray bake with topping
Springform cake tin/loaf tin
Flan-base cake tin
Shortcrust pastry
Tray bake with dry topping, e.g. crumble
Tray bake with moist topping, e.g. egg custard
Springform cake tin, e.g. cheesecake
Flan-base cake tin
Sponge mixture
Swiss roll
Flan-base cake tin
Sponge (6 eggs)
* Preheat oven
8
Checking, correcting or deleting settings
To check your settings, press the KJ clock function button
1.
repeatedly until the corresponding symbol lights up.
If necessary, you can correct your setting using the rotary
2.
selector.
If you wish to cancel your setting, turn the rotary selector anti-
3.
clockwise to the original value.
Baking on two or more levels
If you are baking on several levels, you should preferably use
baking trays and insert these at the same time.
Bear in mind that your items may brown at different rates on
each level. The items on the top level will brown more quickly
and can be taken out earlier.
If you wish to bake on two levels using a baking tray and a
universal pan, you should insert the baking tray at shelf
height 3 and the universal pan at shelf height 1.
Baking table for basic doughs/cake mixtures
The values in the table are guidelines and apply to enamelled
baking trays and dark baking tins. The values may vary
depending on the type and amount of dough/mixture and on
the baking tin.
The values for bread dough apply to both dough placed on a
tray and dough placed in a loaf tin.
We recommend that you set the lower of the specified
temperatures the first time. Lower temperatures will generally
allow more even browning.
If you are baking according to your own recipe, use similar
recipes in the table as a guide.
Observe the notes in the table about preheating.
Hot air 3
Shelf posi-
Tempera-
tion
ture in °C
1
160 - 170
1 + 3
150 - 160
1
150 - 160
1
160 - 170
1
160 - 170
1 + 3
160 - 170
1
150 - 170
1
150 - 160
1
150 - 160*
1
180 - 190*
1
160 - 170
1
150 - 160
Top/bottom heat %
Baking time in
Shelf posi-
minutes
tion
30 - 45
3
40 - 50
-
60 - 80
2
20 - 35
1
45 - 70
3
60 - 80
-
60 - 80
-
50 - 90
1
20 - 35
2
10 - 15
3
20 - 30
2
30 - 45
1
Tempera-
ture in °C
170 - 180
-
160 - 170
170 - 180*
180 - 190
-
-
160 - 180
170 - 180*
190 - 200*
160 - 170
160 - 170