Handleiding
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EN / 27
• All materials used in making pastry
should be fresh and at room temperat-
ure.
• The cooking status of the foods may vary
depending on the amount of food and the
size of the cookware.
• Metal, ceramic and glass moulds extend
the cooking time and the bottom sur-
faces of pastry foods do not brown
evenly.
• If you are using baking paper, a small
browning can be observed on the bottom
surface of the food. In this situation, you
may have to extend your cooking period
by approximately 10 minutes.
• The values specified in the cooking
tables are determined as a result of the
tests carried out in our laboratories. Val-
ues suitable for you may differ from
these values.
• Place your food on the appropriate shelf
recommended in the cooking table. Refer
to the bottom shelf of the oven as shelf
1.
Tips for baking cakes
• If the cake is too dry, increase the tem-
perature by 10°C and shorten the baking
time.
• If the cake is moist, use a small amount
of liquid or reduce the temperature by
10°C.
• If the top of the cake is burnt, put it on
the lower shelf, lower the temperature
and increase the baking time.
• 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 the bottom cooking sec-
tion
Suggestions for baking with a single tray
Food Accessory to be used Shelf position Temperature (°C) Baking time (min) (ap-
prox.)
Cake on the tray Standard tray * 2 180 30 … 40
Cake in the mould Cake mould on wire grill ** 2 180 30 … 40
Shortbread
(sweet cookie)
Standard tray *
On models with
wire shelves :3
On models
without wire
shelves :2
140 20 .. 30
Small cakes Standard tray * 2 150 25 … 35
Sponge cake
Round springform pan, 26
cm in diameter on wire grill
**
2 160 25 … 35
Cookie Standard tray * 3 170 20 … 30
Rich pastry Standard tray * 2 180 35 … 45
Dough pastry Standard tray * 3 180 20 … 30
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Productinformatie
| Merk | BEKO |
| Model | FTC6701W |
| Categorie | Fornuis |
| Taal | Nederlands |
| Grootte | 3708 MB |
