25
EN
Cooking with Hot Air
Roasting and baking
Type
Quantity
(oz)
Temperature
ºF
Time (min) Standing Time (min)
Comments
Beef stew
35.27
320/340
80/90
10
Do not put lid on container
Pork loin
17.64 /
21.16
355/375
35/40
10
Do not put lid on container
Whole
chicken
35.27 /
42.33
390
30/40
10
Put lid on container. Breast
facing upwards. Do not turn.
Chicken
portions
28.22
390
25/35
10
Do not put lid on container.
Arrange portions with skin
facing upwards. Do not turn.
Duck
52.9 / 59.97
390
70/80
10
Put lid on container. Do not
turn.
Advice for roasting meat
Turn the pieces of meat halfway through the
cooking time. When the roasted meat is ready you
should let it stand for 10 minutes in the oven with
this switched off and closed. This will ensure the
juices in the meat are well distributed.
Add 2 to 3 soup spoons of gravy or similar liquid to
lean meat and 8 to 10 soup spoons to stews,
depending on the amount of meat in question.
The roasting temperature and time required depends
on the type and amount of meat being cooked.
If the weight of the meat to be roasted does not appear
on the table choose the settings for the weight
immediately below and extend the cooking times.
Advice on ovenware
Check that the ovenware fits inside the oven.
Hot glass containers should be put on a dry kitchen
cloth. If such containers are put on a cold or wet
surface the glass may crack and break. Use oven
gloves to take the ovenware out of the oven.
Cooking
– Cakes
Type
Container
Level
Temperature ºF
Time (min)
Walnut cake
Spring-form type tin
1
340/355
30/35
Fruit tart
Spring-form type tin
2
300/320
35/45
Fruit cakes
Cake tin with central hole
1
340/375
30/45
Savoury tarts
Spring-form type tin
2
320/355
50/70
Simple cake (sponge cake)
Spring-form type tin
1
320/340
40/45
Almond cakes
Cake tray
2
230
35/45
Puff pastry
Cake tray
2
340/355
35/45
Advice on cake baking ware
The most commonly used type of baking ware is
black metal tins.
Advice on how to bake cakes
Different amounts and types of pastry require
different temperatures and baking times. Try low
settings first of all and then, if necessary, use higher
temperatures next time. A lower temperature will
result in more uniform baking. Always put the cake
tray in the centre of the turntable.
Baking suggestions
How to check if the cake is properly cooked
Start sticking a tooth pick in the highest part of the
cake 10 minutes before the end of the baking time.
When no dough sticks to the tooth pick the cake is
ready.
If the cake is very dark on the outside
Next time choose a lower temperature and let the
cake bake for a longer time.
If the cake is very dry
Make small holes in the cake with a tooth pick after
baking has finished. Then sprinkle the cake with
some fruit juice or alcoholic drink. Next time
increase the temperature by about 10º and reduce
the baking time.
If the cake does not come free when turned
Let the cake cool down for 5 to 10 minutes after
baking and it will come out of the tin more easily. If
the cake still does not come free run a knife carefully
around the edges. Next time grease the cake tin
well.
