GB 18
GB 19
cooking information
tabels
baking
turbo
infra
time
oven temp. °C
shelf*
oven temp. °C
shelf*
min.
cake mixture
cake
140 - 150
2
160 - 170
2
65 - 70
deep cake
140 - 160
2
160 - 180
2
70 - 80
gingerbread
140 - 150
2
160 - 170
2
65 - 75
fruit cake (baking tray)
150 - 170
3
180 - 200
3
35 - 45
fruit cake (loose-
bottomed tin)
150 - 170
2
160 - 180
2
45 - 55
cake base
150 - 170
3
180 - 200
3
20 - 30
small cake
150 - 170
3
180 - 200
3
15 - 25
sponges
sponge cake
150 - 170
3
170 - 190
3
40 - 50
Swiss roll
160 - 180
3
180 - 200
3
15 - 20
shortcrust pastry
apple pie
165 - 175
2
180 - 200
2
50 - 60
cheesecake
150 - 170
2
180 - 200
2
70 - 80
pie base
150 - 170
3
180 - 200
3
15 - 25
shortbread biscuits
– on 1 level
150 - 160
3
170 - 180
3
15 - 18
– on 2 levels
150 - 160
2 + 4
-
-
15 - 18
yeast mixtures
flan
180 - 190
3
200 - 220
3
30 - 40
bread
200 - 210
2
220 - 230
2
30 - 40
pizza
190 - 210
3
210 - 230
3
20 - 35
choux pastry
profiteroles
190 - 200
3
210 - 220
3
20 - 30
puff pastry
190 - 210
3
200 - 220
3
15 - 25
oven dishes/gratins
raw ingredients
160 - 180
2
180 - 200
2
60 - 80
pre-cooked ingredients** 160 - 180
2
180 - 200
2
30 - 40
only "au gratin"
180 - 200
2
180 - 200
2
20 - 30
lasagne
170 - 190
2
190 - 210
2
35 - 45
* from bottom to top
** The ingredients here are still hot. If the ingredients have been pre-cooked but have been
allowed to cool, the baking time should be extended.
cooking information
grilling
garnishes and sauces
• Garnishes - such as slices of apple, pineapple or tomato
halves, for example - can also be grilled.
• Place slices of cheese on the meat at the last minute and
allow it to melt. Only salt and pepper the meat after grilling
it. How thick the meat is determines its position under the
grill. In general, thin pieces of meat should be put in a high
position (always at least 5 cm away from the grill) and
thicker pieces, which must be cooked right through,
somewhat lower.
• Turn thinner pieces of meat with a pair of tongs. Use oven
gloves. Do not prick the meat, because this will cause loss
of meat juices. In the case of grilled meat, where no gravy
is formed, a sauce or herb butter can be served separately
if desired.
• Do not cut grilled meat or suchlike immediately, but allow it
to cool for a few minutes first. There will then be less loss
of meat juices when you do cut it.
tabels
These are guidelines. The temperature and time may vary, as
they depend among other things on the quantity, type of
mould and desired colour.
Summary of Contents for OX611T
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