Tips on baking, Soufflés and au gratin dishes table – AEG KB7100000 User Manual
Page 17

Food
Ventitherm ® Fan Operated Cook-
ing
2 levels
Temperature
(°C)
Time (min)
Viennese whirls
2 / 3
160
20-60
Biscuits made with sponge
mixture
2 / 3
160-180
25-40
Pastries made with egg
white, meringues
2 / 3
80-100
130-170
Macaroons
2 / 3
100-120
40-80
Danish pastries
2 / 3
160-180
30-60
Puff pastries
2 / 3
180-200
1)
30-50
1) Pre-heat oven.
Tips on baking
Baking results
Possible cause
Remedy
The cake is not browned
enough underneath
Wrong oven level
Place cake lower
The cake sinks (becomes sog-
gy, lumpy, streaky)
Oven temperature too high
Use a slightly lower setting
The cake sinks (becomes sog-
gy, lumpy, streaky)
Baking time too short
Set a longer baking time. Bak-
ing times cannot be reduced
by setting higher tempera-
tures
The cake sinks (becomes sog-
gy, lumpy, streaky)
Too much liquid in the mixture
Use less liquid. Pay attention
to mixing times, especially if
using mixing machines
Cake is too dry
Oven temperature too low
Set oven temperature higher
Cake is too dry
Baking time too long
Set a shorter baking time
Cake browns unevenly
Oven temperature too high
and baking time too short
Set a lower oven temperature
and a longer baking time
Cake browns unevenly
Mixture is unevenly distributed
Spread the mixture evenly on
the baking tray
Cake does not cook in the bak-
ing time given
Temperature too low
Use a slightly higher oven set-
ting
Soufflés and au gratin dishes table
Oven function: Ventitherm® Fan Operated Cooking
Food
Shelf position Temperature (°C)
Time (min)
Pasta bake
1
180-200
30-50
Lasagne
1
180-200
25-40
Vegetables au gratin
1)
1
160-170
15-30
Helpful hints and tips
17