Instructions for use, installation and connection
9
Pastry Baking Table
Type of pastry
Shelf position
(Counted up from the
bottom)
Temp.
(°C)
Baking time
(in min.)
Sweet pastry
Raisin cake
2
150-160
55-70
Cheese cake (tart form)
3
150-160
60-80
Fruit cake
3
160-170
50-70
Fruit cake with icing
3
160-170
60-70
Sponge cake*
2
150-160
30-40
Fruit cake, mix dough
3
150-160
50-70
Cherry cake
3
150-160
30-50
Fruit flan
3
150-160
25-35
Plait bun
3
160-170
35-50
Christmas Cake
3
150-160
45-70
Apple pie
3
170-180
40-60
Puff paste
3
150-160
40-60
Salted pastry
Pizza*
3
190-210
30-45
Bread
3
170-180
50-60
Rolls*
3
180-190
30-40
Cookies
Biscuits
3
150-160
20-30
Danish pastry
3
170-180
20-35
Flaky pastry
3
170-180
20-30
Cream puff
3
180-190
25-45
Deep frozen pastry
Apple pie, cheese pie
3
170-180
50-70
Cheese cake
3
160-170
65-85
Pizza
3
170-180
20-30
Chips for oven*
3
170-180
20-35
Roastings tins and trays
•
Always use a high quality tin or tray, this
will help to prevent warping which can
lead to poor results when roasting meats.
•
Stainless steel utensils reflect heat back
into the cavity and this can lead to slow
cook times.
•
When roasting, you may cover the
tin/tray and meat with foil to preserve
juices and produce a tender roast.
However this will require you to add an
extra 5 – 10 minutes per pound.
•
You do not have to cover roasting meats.
Open roasting is quicker to cook and
ideal for smaller portions of meat (i.e.
individual portions of chicken etc). Open
roasting also produces a crispy outer.
•
Large portions of meat may be placed
directly onto the grid, with the deep tray
underneath to catch juices. Place the
grid on top of the deep tray, and then
slide both into the guide inside the oven
cavity.
Tips for roasting;
•
Information on the roasting table is a
guide only. Cooking times depend on the
size of the portion, the quality of the meat
and personal tastes. You should always
make sure that meat is thoroughly
cooked.
•
Large roasts, which may require an
extended cooking time, may produce an
excess of steam. This might cause
