Kaiser EH63... - Manual (Page 32)

32
EN
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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.