Fagor CFF 1064GC, Instruction Manual, Page: 23 / 28

EN
22
Preheat temperature, baking temperature and ba- •
king time should be selected taking into considera-
tion the type of cake or dish to be cooked, accor-
ding to the recipe.
The oven should be preheated very carefully. It •
should be used especially for baking thick and he-
avy cakes. If you place dough in the overheated
oven, the cake may be doughy or fail to rise.
In the initial phase of baking, the dough rises. Fast •
rising dough should be put into an oven preheated
less, so that the outer layer does not become burnt
too fast. Towards the end of baking the temperatu-
re should be decreased so that the outer layer of
the cake does not become too dry and too thick.
For baking cakes, traditional metal cake tins may •
be used as well as Teflon, ceramic or glass cake
trays (fig. 10.8.1). Before first use, all metal cake
tins must be baked in a well-heated oven.
Fill the tins 2/3 full of dough, leaving enough place •
for it to rise.
When selecting the baking time and temperature •
take into account the weight and consistency of the
pastry.
Place utensils with food centrally on the grid (10.8.2) •
at any level of the oven. Observation and experien-
ce help in choosing the best level, temperature and
oven function for a particular dish.
In order to check whether the cake is baked, it sho- •
uld be pierced with a thin wooden rod a few minu-
tes before switching off the oven. The cake is ready
if it does not stick to the rod. After baking the cake
should be kept in the oven for about 5 minutes.
Remove all unnecessary accessories from the •
oven before baking.
10.9 Roasting meat
Ceramic, glass, enamelled steel and cast-iron co- •
okware with heat-resistant handles may be used
(fig. 10.9.1) for roasting meat. For better heating
the cookware should be relatively low. Meat can
also be roasted directly on the grid. In such case
always put a drip tray under the grid.
Roasting temperature should be adjusted to the •
type and size of meat. The bigger the piece of
meat, the lower the temperature and the longer the
roasting time should be. Smaller pieces of meat,
on the other hand, require higher temperature and
shorter roasting time.
Place the dish on the grid centrally in the oven •
(10.9.2).
Important !
Below in tables the approximate cooking times
for various foods have been summarized. These
are only suggestions and in practice these values
may vary depending on oven temperature, amo -
unt and type of food, etc. We recommend making
several tries for a particular dish and noting down
the optimum time and temperature.
NOTE !
Before proceeding with cleaning, disconnect the
cooker from the power supply.
11.1 General Tips
The cooker should be kept clean. The following •
may not be used for cleaning: abrasive powder cle-
aners, metal scouring pads, aggressive chemical
agents or sharp objects.
Stainless steel elements, knobs, dials and the con- •
trol panel should be cleaned with mild liquid deter-
gents containing no abrasive agents.
For enamelled parts use a soft brush or sponge •
moistened with warm water containing mild deter-
gents, avoiding excessive water. For heavily soiled
surfaces use kitchen-cleaning agents.
When cleaning the hob do not allow water to get •
beneath the hob. The hob surface around burners
should always be clean as dirt deteriorates the
combustion of gas. Burners and igniters must be
kept clean and dry to ensure their trouble-free ope-
ration. Clean the burners and igniters each time
Kind of cake Temperature [
0
C] Timing [min]
Raised cake (de-
pending on size)
180 15 - 50
Yeast cake 150 – 160 20 - 40
Sponge 160 20 - 30
Short crust 200 25 – 40
Puff pastries 200 – 250 15 - 20
Cookies 170 30 - 50
Table 3 Cake
Kind of dish
Timing [min]
One side Second side
Thin portions of
meat
6 4
Thick portions of
meat
8 6
Fish 10 8
Sausages 12 10
Toast 5 2
Small poultry 20 15
Table 4 Roasting of meat