Tested For You In Our Cooking Studio; Cakes And Pastries - Siemens Fornuis HX423 10N Series Instruction Manual

Tested for you in our cooking studio

Here you will find a selection of dishes and the ideal settings for
them. We will show you which type of heating and which
temperature are best suited for your dish. You can find
information about suitable accessories and the height at which
they should be inserted. There are also tips about cookware
and preparation methods.
Notes
The values in the table always apply to dishes placed into the
■
cooking compartment when it is cold and empty.
Only preheat the appliance if the table specifies that you
should do so. Do not line the accessories with greaseproof
paper until after they have been preheated.
The times specified in the tables are guidelines only. They will
■
depend on the quality and composition of the food.
Use the accessories supplied. Additional accessories may be
■
obtained as special accessories from specialist retailers or
from the after-sales service.
Before using the oven, remove any unnecessary accessories
and ovenware from the cooking compartment.
Always use oven gloves when taking hot accessories or
■
ovenware out of the cooking compartment.
Cake in a mould
Simple, dry cake
Simple, dry cake, delicate
Sponge flan base
Fruit flan, simple dough
Sponge cake
Sponge flan base
Fruit tart or cheesecake, shortcrust pas-
try*
Spice cake*
* Allow cakes to cool in the appliance for approx. 20 minutes.
Cakes on trays
Sponge mixture or yeast dough with dry
topping
Sponge mixture or yeast dough with
moist topping, fruit
Swiss roll (preheat)
Plaited loaf with 500 g flour
Stollen with 500 g flour
Stollen with 1 kg flour
Strudel, sweet
Börek
Pizza
Tin
Springform cake tin with
tube sheet/fruit loaf tin
Springform cake tin with
tube sheet/fruit loaf tin
Flan-base cake tin
High springform cake tin
with tube sheet
Springform cake tin
Springform cake tin
Springform cake tin
Springform cake tin
Accessories
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray

Cakes and pastries

Baking tins
It is best to use dark-coloured metal baking tins.
Baking times are increased when light-coloured baking tins
made of thin metal or glass dishes are used, and cakes do not
brown so evenly.
If you wish to use silicone baking tins, use the information and
recipes provided by the manufacturer as a guide. Silicone
baking tins are often smaller than normal tins. The amount of
mixture and recipe instructions may differ.
Tables
The tables show the ideal type of heating for the various cakes
and pastries. The temperature and baking time depend on the
amount and composition of the mixture. This is why
temperature ranges are given in the tables. You should try the
lower temperature first, since a lower temperature results in
more even browning. You can increase the temperature next
time if necessary.
If you preheat the oven, the baking time is shortened by 5 to 10
minutes.
Additional information can be found in the Baking tips section
following the tables.
Level Type of
heating
2
%
2
%
2
%
2
%
2
%
1
%
1
%
1
%
Level Type of
heating
2
%
3
%
2
%
2
%
3
%
3
%
2
%
2
%
2
%
Temperature in Cooking time
°C in minutes
170-190 50-60
150-170 60-70
150-170 20-30
160-180 50-60
160-180 30-40
170-190 25-35
170-190 70-90
180-200 50-60
Temperature Cooking time
in °C in minutes
170-190 20-30
170-190 40-50
190-210 15-20
160-180 30-40
160-180 60-70
150-170 90-100
180-200 55-65
180-200 40-50
220-240 25-35
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