Flat 3 Cremer Street Home User Guide

en Tested for you in our cooking studio

Dish

Accessories/cookware

Shelf po sition

Type of heating

Tempera ture in °C

Cooking time in mins.

Quiche

quiche tin (dark coated)

3 2 3 3 3 3 3 3 3 2 2 3 2 3 3 3 2 2

190-210 30-40

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(White) Bread

loaf tin (1x 900 g or 2x 450 g)

180-200* 180-200* 140-160* 140-160* 170-190* 170-190* 80-90* 90-100* 160-170*

20-30 10-14 10-25 20-30 20-35 15-30

Scones Biscuits

baking tray baking tray 12-cup-tin baking tray 12-cup-tin baking tray baking tray

Small Cakes

Puff pastry slices

Jam tarts Meringue

120-150 120-180

Pavlova Soufflé Soufflé

1,2L-soufflé dish individual moulds

35-45

170-190 65-75

Choux pastry

baking tray

190-210*

30-40

Meat Pie

rectangular pie tin

180-190 40-50

Yorkshire pudding Jacket potatoes Pizza, homemade

12-cup-tin baking tray baking tray pizza tray pizza tray

200-220*

15-25

150-170 75-90 200-220 25-35 250-270 20-25 210-220 25-30

Pizza, homemade, thin base Pizza, homemade, thin base Multishelf baking Victoria Sponge Cake, 2 levels

4x Ø20 cm tins 2 baking trays 2 baking trays 3 baking trays 2x 12-cup-tins 2 baking trays 3 baking trays 2x 12-cup-tins 2 baking trays

3+1 3+1 3+1

160-170* 170-190* 140-160* 140-160* 140-160* 170-190* 170-190* 170-190*

25-35 12-16 10-25 15-30 22-32 25-45 25-45 20-35

Scones, 2 levels Biscuits, 2 levels Biscuits, 3 levels

5+3+1

Small cakes, 2 levels

3+1 3+1

Puff pastry slices, 2 levels Puff pastry slices, 3 levels

5+3+1

Jam tarts, 2 levels Meringues, 2 levels

3+1 3+1 3+1 3+1 3+1

80-90*

120-150

Jacket potatoes, 2 levels (White) Bread, 2 levels Pizza, homemade, 2 levels

universal pan + baking tray

150-170* 170-190*

75-90 30-40

4x loaf tins

universal pan + baking tray

180-200 35-45

* Preheat

Tips on baking

You want to find out whether the cake is completely cooked in the middle.

Push a cocktail stick into the highest point on the cake. If the cocktail stick comes out clean with no dough res idue, the cake is ready. Next time, use less liquid. Alternatively, set the temperature to be 10 °C lower and extend the baking time. Adhere to the specified ingredients and preparation instructions in the recipe. Only grease the base of the springform cake tin. After baking, loosen the cake carefully with a knife.

The cake collapses.

The cake has risen in the middle but is lower around the edge.

The fruit juice overflows.

Next time, use the universal pan.

Small baked items stick to one another during baking.

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.

The cake is too dry.

Set the temperature 10 °C higher and shorten the baking time.

The cake is generally too light in col our.

If the shelf position and the cookware are correct, then you should increase the temperature if necessary or extend the baking time.

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