User manual CONSTRUCTA CH10122

[. . . ] CH 101. 2 EN Instructions for use Table of contents Important information . 5 5 5 6 7 7 8 8 8 9 10 Before using for the first time . 16 3 Table of contents Cakes and pastries . 16 19 19 23 23 24 Acrylamide in food . [. . . ] Before disposing of your old appliance, please make sure that it is unusable, or label it with a sticker stating Caution, scrap". Up to date information on how to dispose of your old appliance and the packaging from the new one can be obtained from your retailer or local authority. Tables and tips This table contains a selection of dishes and the optimum settings at which to cook them. You can find out which type of heating and temperature is best for your dish, which accessories to use, and at which oven level the dish should be inserted. You will find a variety of tips about ovenware and preparation, and a small troubleshooting section in case anything should go wrong. Cakes and pastries Baking tins It is best to use dark baking tins. You should use hot air when using thin baking tins, or glass containers. This means, however, that the baking time is increased and the cake does not brown so evenly. Always place the cake tin on the wire grill. 16 Tables The values in the table apply to dishes placed in a cold oven. Shorten the baking times indicated by 5 to 10 minutes if you have preheated the oven. The tables show which type of heating is best for different cakes and bakes. The temperature and cooking time you select depends on the quantity and type of pastry. This is why ranges" are given in the tables. You should try to use a lower temperature setting to start with, since this allows more even browning. If necessary, use a higher temperature setting the next time. More information can be found in the Baking tips" section which follows the tables. Cakes in tins Sponge cake, simple Sponge cake, delicate (e. g. pound cake) Short pastry base with edge Cake base made from sponge mixture Sponge cake Tin on the wire grill Round/Vienna ring/ rectangular tin Round/Vienna ring/ rectangular tin Springform cake tin Fruit cake base Springform cake tin Level 2 2 1 2 2 1 2 1 Type of Tempera heating ture in ºC t t t t t t t t 170 190 160 180 180 200 160 180 160 180 170 190 160 180 160 180 Baking time in minutes 50 60 60 70 25 35 20 30 30 40 70 90 50 60 60 70 Fruit cake or cheesecake, short Non stick springform crust pastry** cake tin Fruit cake, fine sponge mixture Springform cake tin/ bowl mould Savoury bakes** (e. g. quiche/onion tart) Springform cake tin ** Allow cakes to cool in the oven for approximately 20 minutes. 17 Cakes on trays Sponge or yeast pastry with dry topping (e. g. sponge cake) Sponge or yeast pastry with fruit topping Swiss roll (preheat) Plaited loaf with 500 g flour Stollen with 500 g flour Stollen with 1 kg flour Strudel, sweet Pizza Tray Tray Tray Tray Enamel baking tray Enamel baking tray Enamel baking tray Tray Level 2 3 3 2 3 3 2 2 Type of Temperat Baking time heating ure in ºC in minutes t t t t t t t t 170 190 170 190 170 190 170 190 150 170 150 170 180 200 210 230 20 30 40 50 15 20 30 40 60 70 90 100 55 65 25 35 Bread and bread rolls Yeast bread with 1. 2 kg flour* (preheat) Sour dough bread with 1. 2 kg flour* (preheat) Bread rolls (preheat) * Baking tray Baking tray Baking tray Level 2 2 4 Type of Temperat Duration, heating ure in ºC minutes t t t 270 200 270 200 200 220 8 40 50 8 35 45 20 30 Never pour water directly into a hot oven. Biscuits Cookies Meringue Choux pastry Macaroons * Tray Tray Tray Tray Level 3 3 2 3 Type of Temperat Baking time heating ure in ºC in minutes t ; t t 150 170 80 100 190 210 100 120 10 20 125 155 30 40 30 40 You can obtain an additional baking tray from a specialist shop or from the after-sales service. 18 Baking tips You wish to cook to your own recipe. How to check that a sponge cake is cooked properly. Refer to the instructions in the tables for similar types of food. Approximately 10 minutes before the end of the baking time given in the recipe, pierce the tallest point of the cake with a cocktail stick. The cake is done if the cocktail stick comes out clean. Next time, use less liquid or decrease the oven temperature by 10 degrees. [. . . ] Use non stick, black painted or enamelled tins. If you have several cakes to bake it is best to bake them one after the other. This shortens the baking time for the second cake. You can also put two baking tins in one after the other. [. . . ]