• Do not put the objects directly on the appliance floor
and do not cover the components with aluminium foil
when you cook. This can change the baking results and
damage the enamel coating.
Baking cakes
• The best temperature for baking cakes is between 150
°C and 200 °C.
• Preheat the oven for approximately 10 minutes before
baking.
• Do not open the oven door before 3/4 of the set cooking
time is up.
• If you use two baking trays at the same time, keep one
level empty between them.
Cooking meat and fish
• Do not cook meat with weight below 1 kg. Cooking too
small quantities makes the meat too dry.
• To keep the red meat well cooked outside and juicy
inside set the temperature between 200 °C-250 °C.
• For white meat, poultry and fish set the temperature
between 150°C-175°C.
• Use a dripping pan for very fatty food to prevent the
oven from stains that can be permanent.
• Leave the meat for approximately 15 minutes before
carving so that the juice does not seep out.
• To prevent too much smoke in the oven during roast-
ing, add some water into the dripping pan. To prevent
the smoke condensation, add water each time after it
dries up.
Baking and roasting table
CAKES
TYPE OF DISH
Conventional cooking
Cooking time
[min]
Notes
Level
Temp [°C]
Whisked recipies
2
170
45-60
In cake mould
Shortbread dough
2
170
24-34
In cake mould
Butter-milk cheese cake
1
170
60-80
In cake mould 26 cm
Apple cake (Apple pie)
1
170
100-120
2 cake moulds of 20 cm on the oven shelf
Strudel
2
175
60-80
On baking tray
Jam- tart
2
170
30-40
In cake mould 26 cm
Fruit cake
2
170
60-70
In cake mould 26 cm
Sponge cake (Fatless
sponge cake)
2
170
35-45
In cake mould 26 cm
Christmas cake/Rich
fruit cake
2
170
50-60
In cake mould 20 cm
Plum cake
2
170
50-60
In bread tin
1)
Small cakes
3
170
20-30
On flat baking tray
Biscuits
3
150
20-30
On flat baking tray
1)
Meringues
3
100
90-120
On flat baking tray
Buns
3
190
15-20
On flat baking tray
1)
Choux
3
190
25-35
On flat baking tray
1)
6
