Bosch HBA21B150E Instrukcja obsługi - Strona 12

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Cakes baked on a tray
Puff pastry
Additional baking trays can be obtained from a specialist retail outlet or from the Technical Assistance Service.
Bread and rolls
Yeast bread made using 1.2 kg of
flour* (with preheating)
Bread made from yeast-containing
dough containing 1.2 kg of flour*
(with preheating)
Rolls (e.g. made from rye)
* Never pour water directly into a hot oven.
Pastries
Pastries and biscuits
Meringues
Empty puffs
Macaroons
Extra baking trays may be obtained as optional accessories from specialist retail outlets.

Practical cooking tips and suggestions

If you want to use your own recipe.
How to check whether your sponge cake is
ready.
The cake is too flat.
The cake has a peaked centre, but the edges
have shrunken.
If the cake is too brown on top.
The cake is too dry.
The bread or cake (fruit cake, for example) looks
fine on the outside but still has soft (soggy)
areas inside.
Biscuits are not evenly browned.
Fruit cake is uncooked at the bottom.
Juice from the fruit oozes out.
Small pastries made with yeast may stick
together during baking.
12
Oven tray
Aluminium tray + flat oven tray 1+3
Aluminium tray + universal
deep tray
Enamel baking tray
Enamel baking tray
Enamel baking tray
Enamel baking tray
Aluminium tray + flat oven tray
Aluminium tray + universal deep
tray
Enamel baking tray
Enamel baking tray
Enamel baking tray
Aluminium tray + flat oven tray
Aluminium tray + universal deep
tray
You can use a similar one to that listed in the cooking table.
Ten minutes before the end of the cooking time indicated in the recipe, test the
thickest part of the cake with a thin wooden skewer. The cake is ready when the
skewer comes out clean, with no traces of cake mix left on the skewer.
Next time, try using less liquid or reduce the oven temperature by 10 degrees.
Ensure you mix the batter according to the times given in the recipe.
Do not grease the tin. Once the cake is ready, use a knife to carefully remove it
from the tin.
Position the cake lower in the oven, reduce the oven temperature and bake it for
longer.
Use a skewer to make small holes in the finished cake. Pour a few drops of fruit
juice or alcohol over the cake. Next time, increase the oven temperature by
10 degrees and reduce the cooking time.
Next time, use less liquid and leave the product for a little longer in the oven, at
a lower temperature. The bases of cakes with juicy toppings should be baked
first on their own. Then sprinkle chopped almonds or breadcrumbs on the base
before adding the topping. Follow the recipe and observe the cooking times.
Select a lower temperature; the biscuits will be browned more uniformly. Bake
more delicate pastries with top and bottom heating
ing greaseproof paper may also affect air circulation. Always trim it to fit the bak-
ing tray.
Next time, put the cake on a lower level.
Next time, use the universal tray if available.
Leave a space of about 2 cm between them. Then they will have enough space
to rise and brown on all sides.
Level
Type of heating Temperature
3
N
N
1+3
N
Level
Type of heating Temperature
2
%
2
%
3
%
Level
Type of heating Temperature
3
%
1+3
N
1+3
N
3
N
2
%
3
%
1+3
N
1+3
N
Cooking time, min-
in °C
utes
170-190
20-30
170-190
30-45
170-190
30-45
Cooking time, min-
in °C
utes
270
8
200
35-45
270
8
200
40-50
200-220
20-20
Cooking time, min-
in °C
utes
150-160
20-30
140-150
25-30
140-150
25-30
80-90
180-210
190-210
30-40
110-130
30-40
100-120
35-45
100-120
35-45
on one level. Overhang-
%