Instructions for use, installation and connection
30
Oven accessories
(differ according to different models)
Oven grid
shelf for placing pans and trays, or for food to be
prepared using the grill.
Flat biscuit tray
for baking cake and biscuits.
Dripping grease
receptacle
(deep tray) for moist cake, for roasting or for intercepting
dripping oil/grease.
Note!
Deep roasting pan used for intercepting the dripping
juice and grease during roasting, may not be inserted into the
first bottom level guide.
Baking pastry
Most appropriate position for baking is the application of both
upper and lower heater.
Warnings
•
When baking pastry, strictly follow the instructions regarding
the selection of guide level, temperature and baking time,
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 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)
Baking time
(in min.)
Sweet pastry
Raisin cake
2
160-170
55-70
Ring cake
2
160-170
60-70
Tree cake (tart form)
2
160-170
45-60
Cheese cake (tart form)
2
170-180
60-80
Fruit cake
2
180-190
50-70
Fruit cake with icing
2
170-180
60-70
Sponge cake*
2
170-180
30-40
Flake cake
3
180-190
25-35
Fruit cake, mix dough
3
170-180
50-70
Cherrycake
3
180-200
30-50
Jelly roll*
3
180-190
15-25
Fruit flan
3
160-170
25-35
Plait bun
2
180-200
35-50
Cristmass cake
2
170-180
45-70
Apple pie
2
180-200
40-60
Puff paste
2
170-180
40-60
Salted pastry
Bacon roll
2
180-190
45-60
Pizza*
2
210-230
30-45
Bread
2
190-210
50-60
Rolls*
2
200-220
30-40
Cookies
Caraway roll
3
170-180
15-25
Biscuits
3
170-180
20-30
Danish pastry
3
180-200
20-35
Flaky pastry
3
190-200
20-30
Cream puff
3
180-200
25-45
Deep frozen pastry
Apple pie, cheese pie
2
180-200
50-70
Cheese cake
2
180-190
65-85
Pizza
2
200-220
20-30
Chips for oven*
2
200-220
20-35
Potato fries for oven
2
200-220
20-35
