BAKING
IN
THE
OVEN
Baking
pastry
Most appropriate position for baking is the
application of both upper and lower heater,
or the hot air.
Warning
!
The baking parameters given in Tables
are approximate and can be corrected
based on your own experience and
cooking preferences;
In case you may not fin d 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
heaters
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 th e grid only of 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.
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 fluid 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
BAKING
IN
THE
OVEN
16
17
Type of pastry
Guide level
(from down
upwards)
Temp
(℃)
Guide level
(from down
upwards)
Temp
(
℃)
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
180-190
3
160-170
60-80
Fruit cake
2
190-200
3
170-180
50-70
Fruit cake with
icing
2
180-190
3
160-170
60-70
Sponge cake
2
180-190
2
160-170
30-40
Flake cake
3
190-200
3
170-180
25-35
Fruit cake mix
dough
3
180-190
3
160-170
50-70
Cherry cake
3
190-210
3
170-200
30-50
Jelly roll
3
190-200
3
170-180
15-25
Fruit fan
3
160-170
3
150-160
25-35
Plait bun
2
190-210
3
180-210
35-50
Christmas cake
2
180-190
3
170-200
45-70
Apple pie
2
190-210
3
170-200
40-60
Puff paste
2
180-190
3
160-170
40-60
Salted pastry
Bacon roll
2
190-200
3
170-180
45-60
Pizza
2
220-240
3
210-230
30-45
Bread
2
200-220
3
180-210
50-60
Rolls
2
210-230
3
200-220
30-40
Cookies
Caraway roll
3
180-190
3
160-170
15-25
Biscuits
3
180-190
3
160-170
20-30
Danish pastry
3
190-210
3
170-200
20-35
Flaky pastry
3
200-210
3
180-200
20-30
Cream puff
3
190-210
3
170-200
25-45
Deep frozen
pastry
Apple pie,
cheese pie
2
190-210
3
170-200
50-70
Cheese cake
2
190-200
3
170-180
65-85
Pizza
2
210-230
3
200-220
20-30
Chips for oven
2
210-230
3
200-220
20-35
Potato fries for
2
210-230
3
200-220
20-35
