➢
Baking in cake tins
CAKE TYPE
TOP ELEMENTS
TEMPERATURE [
℃
]
BAKING TIME [min]
Meringues
80
60
Victoria sponge
150
65
Teacake
150
60
Layer cake
150
25
➢
Baking on the trays provided with the cooker
CAKE TYPE
TOP ELEMENTS
TEMPERATURE [
℃
]
BAKING TIME [min]
Yeast
150
40
Crumble
150
30
Fruit
150
40
Sponge
150
30
CAUTION!
When using the cake function of the oven it is necessary to initially heat up the oven chamber, using the third
level from the bottom is recommended for baking.
Roasting meat
◆
Cook meat weighing over 1 kg in the oven, but smaller pieces should be cooked on the gas burners.
◆
Use heatproof ovenware for roasting .with handles that are also resistant to high temperatures;
◆
When roasting on the drying rack or the grate we recommend that you place a baking tray with a small
amount of water on the lowest level of the oven;
◆
It is advisable to turn the meat over at least once during the roasting time and during roasting you should
also baste the meat with its juices or with hot salty water-do not pour cold water over the meat.
Guide
➢
Beef
TYPE OF MEAT
TOP ELEMENTS
ULTRA-FAN
TIME
[
min/1 cm
]
LEVEL
TEMPERATURE [
℃
]
LEVEL
TEMPERATURE [
℃
]
rare
3
250
/
/
12-15
Juicy(“medium”)
3
250
/
/
15-25
“
well done”
3
210-230
/
/
25-30
Roast joint
2
200-220
2
160-180
120-140
➢
Pork
TYPE OF MEAT
TOP ELEMENTS
ULTRA-FAN
TIME
[min]
LEVEL
TEMPERATURE [
℃
]
LEVEL
TEMPERATURE [
℃
]
Roast joint
2
200-210
2
160-180
90-140
Ham
2
200-210
2
160-180
60-90
Fillet
3
210-230
/
/
25-30
➢
Poultry
TYPE OF MEAT
TOP ELEMENTS
ULTRA-FAN
TIME
[min]
LEVEL
TEMPERATURE [
℃
]
LEVEL
TEMPERATURE [
℃
]
Chicken
2
220-250
2
170-180
50-80
Goose (approx. 2kg)
2
190-200
2
160-180
150-180
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