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EN
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1
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
Table 1
and for
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
.
