Hotpoint FE8 1352 SMP BLG черный Руководство по эксплуатации онлайн [29/92] 882004

Hotpoint FE8 1352 SMP BLG черный Руководство по эксплуатации онлайн [29/92] 882004

EN / 29

• Metal, ceramic and glass moulds extend

the cooking time and the bottom sur-

faces of pastry foods do not brown

evenly.

• If you are using baking paper, a small

browning can be observed on the bottom

surface of the food. In this situation, you

may have to extend your cooking period

by approximately 10 minutes.

• The values specified in the cooking

tables are determined as a result of the

tests carried out in our laboratories. Val-

ues suitable for you may differ from

these values.

• Place your food on the appropriate shelf

recommended in the cooking table. Refer

to the bottom shelf of the oven as shelf

1.

Tips for baking cakes

• If the cake is too dry, increase the tem-

perature by 10°C and shorten the baking

time.

• If the cake is moist, use a small amount

of liquid or reduce the temperature by

10°C.

• If the top of the cake is burnt, put it on

the lower shelf, lower the temperature

and increase the baking time.

• If the inside of the cake is cooked well,

but outside is sticky, use less liquid, de-

crease the temperature and increase the

cooking time.

Hints for pastry

• If the pastry is too dry, increase the tem-

perature by 10 °C and shorten the cook-

ing time. Wet the dough sheets with a

sauce consisting of milk, oil, egg and

yoghurt mixture.

• If the pastry is getting cooked slowly,

make sure that the thickness of the

pastry you have prepared does not over-

flow the tray.

• If the pastry is browned on the surface

but the bottom is not cooked, make sure

that the amount of sauce you will use for

the pastry is not too much at the bottom

of the pastry. For an even browning, try to

spread the sauce evenly between the

dough sheets and the pastry.

• Bake your pastry in the position and tem-

perature appropriate to the cooking table.

If the bottom is still not browned enough,

place it on a bottom shelf for the next

cooking.

Cooking table for pastries and oven foods

Suggestions for baking with a single tray

Food Accessory to be

used

Operating func-

tion

Shelf position Temperature (°C) Baking time

(min) (approx.)

Cake on the tray Standard tray *

Top and bottom

heating

3 180 30 … 40

Cake in the mould

Cake mould on

wire grill** **

Fan Heating 2 180 30 … 40

Small cakes Standard tray *

Top and bottom

heating

3 160 25 … 35

Small cakes Standard tray * Fan Heating 3 150 25 … 35

Sponge cake

Round springform

pan, 26 cm in dia-

meter on wire

grill** **

Top and bottom

heating

2 150 30 … 40

Sponge cake

Round springform

pan, 26 cm in dia-

meter on wire

grill** **

Fan Heating 2 150 35 … 45

Cookie Pastry tray *

Top and bottom

heating

3 170 25 … 35

Cookie Pastry tray * Fan Heating 3 170 20 … 30

EN

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