Instructions for use, installation and connection
39
and do not rely on any previous experience, because
information indicated in the baking tables have been
determined and tested specially for this particular type of
oven.
•
In case you may not find any particular type of cake in the
tables, use the information available for the next most similar
type of cake.
Baking with upper and lower heater
•
Use only a single guide level.
•
This baking position is especially suitable for baking dry
pastry, bread and teacakes.Use dark baking pans. Light
pans reflect heat and pastry is not adequately browned.
•
Always place baking pans on the grid rack. Remove the grid
only if baking in the flat biscuit tray, supplied with the
appliance.
•
Preheating shortens the baking time. Do not put the cake in
the oven until proper temperature is obtained, and until the
red signal lamp goes off for the first time.
Baking with hot air
•
This mode of baking is especially suitable for baking at
multiple levels, for moist pastry and fruit cakes.
•
You may use light models.
•
The temperature is usually lower than baking with
upper/lower heater (see Baking Table).
•
Moist pastry (i.e. fruit cake) may be baked at maximum two
levels at the same time, because of excessive humidity.
•
Different cakes may be baked together if the necessary
temperature is approximately the same.
•
Baking time may be different for different pastry, so you may
have to take one pan out before the others.
•
Cookies, like for example muffins, should be of equal size
and thickness. Uneven cookies are baked unevenly.
•
If you bake more than one cake at the same time, it may
produce excessive steaming in the oven and condensation
at the oven door.
Baking tips
Is pastry baked?
Pierce the cake with a wooden peg at the thickest part. If the
dough does not stick to it, the cake is baked. You may switch
off the oven and use the remaining heat.
Pastry has fallen
Check the recipe. Use less fluids next time. Follow the mixing
times, especially when using powered kitchen mixers.
Pastry is too light below
Use dark baking pan next time, or place the pan one level
lower, or switch on the lower heater a while before the
completion.
Cheese cake is undercooked
Next time reduce the baking temperature and extend the
baking time.
Warnings regarding the baking tables:
•
The tables indicate the temperature range. Always select
lower temperature first. You may always increase the
temperature in case pastry needs more baking.
•
Baking times
are indicative only. They may vary in
dependence of individual characteristics.
•
The asterix indicates that the oven requires preheating.
Pastry Baking Table
Type of pastry
Guide level
(from
down upwards)
Temp.
(°C)
Guide level
(from
down upwards)
Temp.
(°C)
Baking time
(in min.)
Sweet pastry
Raisin cake
2
160-170
2
150-160
55-70
Ring cake
2
160-170
2
150-160
60-70
Tree cake (tart form)
2
160-170
2
150-160
45-60
Cheese cake (tart form)
2
170-180
3
150-160
60-80
Fruit cake
2
180-190
3
160-170
50-70
Fruit cake with icing
2
170-180
3
160-170
60-70
Sponge cake*
2
170-180
2
150-160
30-40
Flake cake
3
180-190
3
160-170
25-35
Fruit cake, mix dough
3
170-180
3
150-160
50-70
Cherrycake
3
180-200
3
150-160
30-50
Jelly roll*
3
180-190
3
160-170
15-25
Fruit flan
3
160-170
3
150-160
25-35
Plait bun
2
180-200
3
160-170
35-50
Cristmass cake
2
170-180
3
150-160
45-70
Apple pie
2
180-200
3
170-180
40-60
Puff paste
2
170-180
3
150-160
40-60
Salted pastry
Bacon roll
2
180-190
3
170-180
45-60
Pizza*
2
210-230
3
190-210
30-45
Bread
2
190-210
3
170-180
50-60
Rolls*
2
200-220
3
180-190
30-40
Cookies
Caraway roll
3
170-180
3
150-160
15-25
Biscuits
3
170-180
3
150-160
20-30
Danish pastry
3
180-200
3
170-180
20-35
Flaky pastry
3
190-200
3
170-180
20-30
Cream puff
3
180-200
3
180-190
25-45
Deep frozen pastry
Apple pie, cheese pie
2
180-200
3
170-180
50-70
Cheese cake
2
180-190
3
160-170
65-85
Pizza
2
200-220
3
170-180
20-30
Chips for oven*
2
200-220
3
170-180
20-35
Potato fries for oven
2
200-220
3
170-180
20-35
