Handleiding
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• If the inside of the cake is cooked well,
but outside is sticky, use less liquid, de-
crease the temperature and increase the
cooking time.
Hints for pastry
• If the pastry is too dry, increase the tem-
perature by 10 °C and shorten the cook-
ing time. Wet the dough sheets with a
sauce consisting of milk, oil, egg and
yoghurt mixture.
• If the pastry is getting cooked slowly,
make sure that the thickness of the
pastry you have prepared does not over-
flow the tray.
• If the pastry is browned on the surface
but the bottom is not cooked, make sure
that the amount of sauce you will use for
the pastry is not too much at the bottom
of the pastry. For an even browning, try to
spread the sauce evenly between the
dough sheets and the pastry.
• Bake your pastry in the position and tem-
perature appropriate to the cooking table.
If the bottom is still not browned enough,
place it on a bottom shelf for the next
cooking.
Cooking table for pastries and oven foods
Food Accessory to be
used
Operating func-
tion
Shelf position Temperature (°C) Baking time (min)
(approx.)
Cake on the tray Standard tray *
Top and bottom
heating
3 175 30 … 45
Cake in the mould
Cake mould on
wire grill** **
Fan Heating 2 175 30 … 50
Cakes in cooking
paper
Standard tray *
Top and bottom
heating
3 160 - 170 20 … 30
Sponge cake
Round springform
pan, 26 cm in dia-
meter on wire grill
**
Top and bottom
heating
3 180 - 200 10 … 20
Cookie Pastry tray *
Top and bottom
heating
3 160 - 170 20 … 30
Rich pastry Standard tray *
Top and bottom
heating
3 200 20 … 30
Dough pastry Standard tray * Fan Heating 3 190 20 … 35
Leaven Standard tray *
Top and bottom
heating
3 190 20 … 40
Lasagne
Glass / metal
rectangular con-
tainer on wire grill
**
Top and bottom
heating
2 180 25 … 45
Pizza Standard tray *
Top and bottom
heating
1 200 10 … 20
Preheating is recommended for all food.
*These accessories may not be included with your product.
**These accessories are not included with your product. They are commercially available accessories.
8.1.2 Meat, Fish and Poultry
The key points on grilling
• Seasoning it with lemon juice and pepper
before cooking whole chicken, turkey and
large pieces of meat will increase cook-
ing performance.
• It takes 15 to 30 minutes more to cook
boned meat than fillet by frying.
• You should calculate about 4 to 5
minutes of cooking time per centimetre
of the meat thickness.
EN
DE
Bekijk gratis de handleiding van Bauknecht B5V8LMX, stel vragen en lees de antwoorden op veelvoorkomende problemen, of gebruik onze assistent om sneller informatie in de handleiding te vinden of uitleg te krijgen over specifieke functies.
Productinformatie
| Merk | Bauknecht |
| Model | B5V8LMX |
| Categorie | Fornuis |
| Taal | Nederlands |
| Grootte | 9012 MB |
