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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
60
Buckwheat bread*
2
180-190
50
Whole grain bread*
2
180-190
50
Rye bread*
2
180-190
50
Spelt bread*
2
180-190
60
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
30-40
Fruitcake
2
130
120
Meringue cookies
2
90
120
