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manual abstract
Even though the hotplate it can still be used to warm for as long as the residual heat indicator 22 . A slight buzzing can be heard while the hotplates are heating up. Individual hotplates may glow more brightly than others. There are technical reasons for this and they have no effect on quality or function. . When the heating element of a hotplate glows red, it may appear to extend outside of the borders defining the cooking zone, depending on the angle from which it is observed. . The heating element underneath the hotplate is regulated by being switched on and off. If you select a low heat setting, the heating element switches off frequently. On a high setting the heating element will seldom be switched off. . Glass ceramic is a natural product, just like all other ceramic materials. Such products may exhibit irregularities on the surface as a result of the manufacturing process. The hob's mirror finish can mean that even the smallest bubble, less than 1 mm in diameter, is more or less visible. They neither impair the performance nor the durability of the ceramic hob. 23 Cakes and pastry Cakes and pastry Baking tins: It is best to use dark baking tins made out of metal. For light baking tins made out of thin metal, and glass dishes, it is best to use hot air. However, this method prolongs the baking times and does not brown the cakes as evenly. Always place the cake tin on the wire grill. About the tables: The values in the table apply to insertion into a cold oven, and are designed for optimum energy utilization. If you wish to preheat the oven, however, simply shorten the specified baking time by 5 to 10 minutes. The temperature and baking time depend on the consistency and quantity of cake mixture. This is why 'ranges' are given in the tables. Start by setting the lower value and, if necessary, use a higher setting next time. A lower temperature will provide a more even browning of the cake. Cakes and pastry Example: Sponge cake 50 Cakes in tins Tin on the shelf Shelf Type of Temperature position heating °C Victoria sponge, simple Victoria sponge, fine Bowl/circular baking tin 2 2 . . 150–170 160–180 (e.g. Madeira cake) Cake base with short Springform pan 1 . 170–190 pastry edge Cake base made out Fruit base tin 2 . 140–160 of sponge mixture Sponge cake Springform pan 1 t 170–190 (water-based sponge) Fruit or cheese cake, Dark springform pan 2 . 170–200 short pastry* Fruit cake, fine Springform pan or 2 . 150–170 Sponge mixture bowl Savoury cakes* Springform pan 1 t 180–210 e.g. quiche, onion pie * Leave cake to cool in oven for approx. 20 minutes. Baking time in minutes 50–60 60–70 25–35 25–35 30–40 70–90 50–60 60–90 Continued on next 24 25 26 27 Cakes on the baking tray With dry topping (sponge mixture) With juicy topping e.g. yeast dough with apple crumble Swiss roll (preheat) Plated loaf with 500g flour Stollen with 500 g flour Pizza Onion pie Yeast bread with 1.2 kg flour** (preheat) Leaven bread with 1.2 kg fl...