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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 (from
the bottom)
Temperature
(°C)
Cooking time
(minutes)
PASTRY
Vegetable soufflé
2
190-200
30-35
Sweet soufflé
2
190-200
30-35
Rolls*
2
190-210
20-30
White bread*
2
180-190
50-60
Buckwheat bread*
2
180-190
50-60
Whole grain bread*
2
180-190
50-60
Rye bread*
2
180-190
50-60
Spelt bread*
2
180-190
50-60
Walnut cake
2
170-180
50-60
Sponge cake*
2
160-170
25-30
Cheesecake
2
170-180
65-75
Cupcakes
2
170-180
25-30
Small pastries made with yeast dough
2
200-210
20-30
Cabbage pirozhki
2
185-195
25-35
Fruitcake
2
150-160
40-50
Meringue cookies
2
80-90
120-130
Jelly-filled rolls (Buchtel)
2
170-180
30-40
The symbol * means that the oven should be preheated using the selected cooking system.
