Unold 68855 Instrucciones De Uso página 35

3. When using baking pans, please insert the grate at the bottom level and place the pan on the
grate.
4. For flat baked goods or cookies, use the baking sheet at the second level from the bottom.
5. Set the function selector switch to top and bottom heat and the oven switch to the desired tem-
perature. As soon as the desired temperature is reached, the indicator lamps for the temperature
and function go out. As soon as the appliance begins heating again, the indicator lamps light
up again.
6. After baking, use a wooden skewer to check if the cake is done. If the skewer comes out clean,
then the cake is done and can be taken out of the oven.
7. If batter sticks to the skewer, let the cake bake a few minutes longer, keeping the same settings,
then check it again.
spicy crown cake
Ingredients for a ring mould with a diameter of
26 cm:
5 eggs, 200 g sugar, ½ jar cherry jam, ½ tsp
cinnamon, 1 heaped TBSP cocoa, 100 g ground
nuts, 350 g flour, 1 envelope baking powder,
milk
Preparation:
Beat eggs, butter, sugar, jam and cinnamon un-
til foamy.
Combine cocoa, nuts, flour and baking powder
and stir in. The batter must be thick. Add a little
milk if necessary.
Fill the batter into a greased ring mould. Place
the pan on the grate at the bottom level in the
oven.
Bake about 50 minutes at 180 °C with top and
bottom heat.
cheesecake
Ingredients for the crust:
65 g butter, 75 g sugar, 1 egg, 200 g flour,
½ envelope baking powder
Ingredients for the filling:
500 g low-fat curd cheese, 150 g sugar, 1 en-
velope vanilla sugar, 1 envelope vanilla pudding
powder, 3 eggs, 375 ml milk, 50 g melted butter
Preparation:
Make a kneaded dough from the butter, sugar,
egg, flour and baking powder.
Roll out the dough and cover the bottom and
edge of a springform pan (26 cm diameter) gre-
ased only on the bottom, pushing the dough up
on the edge about 3 cm.
Mix the ingredients for the filling and pour onto
the dough.
CAUTION: Make sure to use a pan which will not
leak, since the filling is runny at first.
Place the pan on the grate and insert into the
oven at the bottom level.
Bake about 80-90 minutes at 180 °C with top
and bottom heat.
Marble cake
Ingredients for a ring mould with a diameter of
26 cm:
250 g butter, 250 g sugar, 2 envelopes vanilla
sugar, 5 eggs, 450 g flour, 1 envelope baking
powder, 2 TBSP cocoa powder, 1 TBSP milk
Preparation:
Beat the butter with the sugar, vanilla sugar and
the eggs until foamy.
Combine the flour with the baking powder and
fold into the egg mass.
Fill half the batter in the buttered and floured
ring mould.
Stir the cocoa powder and milk into the remai-
ning batter.
Spoon the dark batter on top of the light batter
in the cake pan and swirl the batter with a fork
to create the marble effect.
Insert the grate at the bottom level in the oven
and place the cake pan on the grate.
Preheat the oven to 170°C and bake about
50 minutes with top and bottom heat.
Fruit crumb cake
Ingredients for the crust:
100 g curd cheese, 1 egg, 1 TBSP milk, 60 ml
oil, 50 g sugar, 1 pinch salt, 200 g flour, 1 en-
velope baking powder
Ingredients for the filling:
500 g seasonal fruit, e.g. apples, apricots, cher-
ries
Ingredients for the crumbs:
100 g flour, 50 g sugar, 2 pinches cinnamon,
50 g butter
Preparation:
Mix curd cheese, egg, milk, oil, sugar and salt
until well blended.
Combine flour and baking powder and stir into
the cheese mass and knead by hand.
Roll out the dough and place on the greased ba-
king sheet.
Prepare fruit as necessary (peel, core and cut)
and distribute on the dough.
Knead flour, sugar, cinnamon and butter (at
room temperature) to make the crumbs and
spread them on top of the fruit.
Insert the baking sheet at the second level from
the bottom and bake the cake at 180 °C with
top and bottom heat for about 30 minutes.
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