CONSTRUCTA CH1102.0 Gebrauchsanleitung Seite 82

Baking trays
Baking table for
basic doughs/cake
mixtures
Basic dough
Sponge mixture
Tray bakes with topping
Springform cake tin/loaf tin
Shortcrust pastry
Tray bake with dry topping,
e.g. crumble
Tray bake with moist topping,
e.g. egg custard
Springform cake tin, e.g. cheesecake
Flan tin
Sponge mixture
Swiss roll
Sponge (6 eggs)
Sponge (3 eggs)
Yeast dough
Tray bake with dry topping,
e.g. crumble
Sweet plaited loaf (500 g)
* Preheat oven
82
We recommend that you only use original baking
trays, as these have been optimally designed for the
cooking compartment and the operating modes.
Always slide the baking tray or the universal pan in
carefully as far as it will go and make sure that the
sloping edge is facing the appliance door.
The details given in the table are guidelines and apply
to both aluminium baking trays and dark coloured
baking tins. The values may vary depending on the
type and amount of dough/mixture and on the baking
tin.We recommend that you set the lower of the
specified temperatures the first time. This will
generally allow more even browning.
If you are baking with your own recipe, use similar
recipes in the table as a guide.
Shelf height
1
2
1
1
2
2
1
2
2
1
1
% Top/bottom heat
Temperature in ºC
180 190
160 170
190 200
180 190
160 180
170 180*
200 210*
160 170
160 170*
190 200
180 190
Baking time in
minutes
30 40
60 70
45 55
75 90
50 90
25 35
10 15
30 45
20 30
45 55
35 45