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Cake plus
This function is particularly suitable for
–
creamed mixture; the mixture rises evenly and is very light.
–
choux pastry (e.g. eclairs); the mixture rises well and so
dries inside.
Dark tins are best for baking.
Baking chart
Cake plus
Type of mixture Temperature in
°C
Duration in
minutes
Choux pastry 140–160 50–60
Creamed mixture 150–170 50–60
Automatic
Please refer to the cook book for information on suitable
baking containers.
Combination mode
Items made with shortcrust do well with 95 % moisture.
The gleaming finish on bread, rolls and puff pastry is
achieved by adding steam (maximum moisture, low
temperature) in cooking stage 1. Browning is achieved using
a high moisture level and a high temperature. The drying out
phase takes place with low moisture and a high temperature.
Bake part-baked rolls with 90 % moisture at the temperature
given by the manufacturer on the packaging.
Baking
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