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FMW 45 FS
Baking pastry
Only use one level and dark baking sheets or trays. In light-coloured baking sheets or trays, the browning
of the pastry will be poorer, as such equipment will reflect the heat.Always place the baking trays on the
grid. If you are using the supplied baking sheet, remove the grid. Cooking time will be shorter if the oven is
preheated.
type of food
guide level
(from the bottom)
temperature
(°C)
Cooking time
(min)
pastry
White bread*
2
180-190
40-50
Buckwheat bread*
2
180-190
40-50
Whole grain bread*
2
180-190
40-50
Rye bread*
2
180-190
40-50
Spelt bread*
2
180-190
45-55
Sweet soufflé
1
170-180
35-45
Soufflé
1
170-180
35-45
Rolls *
2
200-220
30-40
Walnut cake
1
180
55-60
Sponge cake*
2
160-170
20-30
Macarons (meringue pastry)
2
120-140
15-30
Vegetable rolls
2
190-200
15-20
Fruit rolls
2
190-200
25-30
Cheesecake
1
170-180
65-75
Cupcakes
2
160-170
20-30
Small pastries made with yeast
dough
2
190-200
20-25
Cabbage pirozhki*
2
180-190
25-35
Fruitcake
2
130
85-95
Meringue cookies
2
90
120-130
30-35
Tip
Use
Is the cake done?
– Pierce the cake at the top with a wooden toothpick or skewer. If there are no
traces on the pick or the skewer when pulled out, the cake is done.
Did the cake
collapse?
– Check the recipe.
– Next time, use less liquid.
– Note the mixing time when using small mixers, blenders etc.
The cake is too light
at the bottom?
– Use a dark-coloured baking sheet or tray.
– Place the baking sheet one guide lower and switch on the lower heater towards
the end of the cooking progress.
Cake with moist
stuffing is underdone?
– Increase temperature and extend baking time.
Do not insert the deep baking tray into the first guide.
Summary of Contents for FMW 45 FS
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