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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.
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
200-220
30-40
Bread *
2
180-190
50-60
White bread *
3
180-190
45-55
Buckwheat bread *
3
180-190
45-55
Whole grain bread *
3
180-190
45-55
Rye bread *
3
180-190
45-55
Spelt bread *
3
180-190
45-55
Walnut cake
2
180
55-60
Sponge cake *
3
160-170
25-30
Cheesecake
2
170-180
65-75
Cupcakes
3
170-180
25-30
Small pastries made with yeast dough
3
200-210
25-30
Cabbage pirozhki
3
185-195
25-35
Fruitcake
3
140-150
85-95
Meringue cookies
3
90
120-130
Jelly-filled rolls (Buchtel)
2
170-180
30-35