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5
4
3
2
1
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PRACTICAL ADVICES
Baking
•
It is recommended to bake pastry and
cakes on the baking trais, which are
provided as oven equipment. Choose a
matching tray height. Depending on model
the ovens have 4 or 5 heights.
•
You also can bake on customary baking
trais, which are to be placed on the grate.
In this case baking trais out of black plate
are recommended. These trais have a
better heat conductivity, the baking time is
abbreviated and energy can be saved.
•
Some pastry is to be placed into a pre-
heated oven.
•
The oven is to be pre-heated carefully, only
for heavy pastry which have a big mass
and rise weakly. Pastry that rises quickly
can be placed into a weaky pre-heated
oven.
•
After turning off the oven you can check the
pastry quality with a wooden rod. (If the
pastry is baked well, the rod will be dry and
clean after sticking it in and pulling it out.
•
After turning off the oven youshoul let the
pastry in it for 5 minutes.
The pastry parameters for conventional heating
are
summarized
in
thermocirculation in Table 2.
If you use thermocirculation, no pre-heating of the
oven is necessary.
For baking with thermocirculation baking of dough
is adviced in height 3 from the bottom and of to
heights simutaneously height 1 and 3.
EN
Table
1
and
for
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