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Operating Instructions
22
Tips on Baking
Waehen (CH) 5.
210-230
1
0:35-0:50
Biscuits
Shortcrust Biscuits 3.
170-190
1
0:06-0:20
Small Piped Biscuits 3.
160-180
1
0:10-0:40
Sponge Fingers 3. 170-190 0:15-0:20
Meringues 3. 100-120 2:00-2:30
Macaroons 3. 120-140 0:30-0:60
Small Pastries made with Yeast Dough 3. 170-190 0:20-0:40
Small Pastries made with Puff Pastry 3.
190-210
1
0:20-0:30
Bread Rolls 5.
180-220
1
0:20-0:35
1) Pre-Heat the Oven
2) Use the combination/fat tray or the fat tray!
Tip
This is how to tell if your cake
is cooked through
Push a wooden skewer into the highest point of the
cake. When no more cake mixture sticks to the wood,
you can switch off the oven and utilise the residual
heat.
The cake collapses (is sticky,
not properly cooked through,
water marks)
Check your recipe. Next time use less liquid. Observe
mixing times, particularly when using kitchen appli-
ances.
The cake is too light
Next time use a dark cake tin or place the cake one
level lower.
Cake with moist topping/
cheesecake is not cooked
through
Next time bake at a lower temperature and increase
the cooking time.
Type of Cake or Pastry
Shelf
Position
from the
Top
Temperature
ºC
Time