BAKING
IN
THE
OVEN
Pastry
Baking
Table
BAKING
IN
THE
OVEN
T
ype of pastry
Guide level
(from down
upwards)
Temp( )
Baking time
(in min.)
Sweet pastry
Raisin cake
2
160-170
55-70
R ing cake
2
160-170
60-70
Tree cake (tart
form)
2
160-170
45-60
C heese cake
(tart form)
2
180-190
60-80
Fruit cake
2
190-200
50-70
Fruit cake with
icing
2
180-190
60-70
Sponge cake
2
180-190
30-40
Flake cake
3
190-200
25-35
Fruit cake mix
dough
3
180-190
50-70
C herry cake
3
190-210
30-50
Jelly roll
3
190-200
15-25
Fruit fan
3
160-170
25-35
Plait bun
2
190-210
35-50
C hristmas cake
2
180-190
45-70
A pple pie
2
190-210
40-60
Puff paste
2
180-190
40-60
Salted pastry
Bacon roll
2
190-200
45-60
Pizza
2
220-240
30-45
Bread
2
200-220
50-60
Rolls
2
210-230
30-40
C ookies
C araway roll
3
180-190
15-25
B iscuits
3
180-190
20-30
Danish pastry
3
190-210
20-35
Flaky pastry
3
200-210
20-30
C ream puff
3
190-210
25-45
Deep frozen
pastry
A pple pie,
cheese pie
2
190-210
50-70
C heese cake
2
190-200
65-85
Pizza
2
210-230
20-30
C hips for oven
2
210-230
20-35
Potato fries for
2
210-230
20-35
23
22
Roasting
Best results are obtained with the
engagement of both upper and lower
.
Best heating mode for each type of
roasting pan is indicated by bold print in
the Roasting Tables.
Tips
regarding
roasting
pans
Use light enamel pans, temperature
resistant glass pans, clay dishes or
wrought iron dishes.
Stainless steel dishes are not
recommendable because they
excessively reflect heat.
Cover your roast or wrap it in foil. It will
preserve its juice and the oven will
remain cleaner.
If you leave the pan uncovered the roast
will be cooked sooner. Roast large
chunks of meat directly on the grid, with
intercepting pan underneath.
Attention
when
roasting!
Roasting tables indicate suggested
temperatures, guide level and roasting
times. Roasting time largely depends
upon the type of meat, its size and quality.
So you may expect some variations
Roasting of large chunks of meat may
produce excessive steaming and dew
formation at the oven door. This is quite
normal, and does not affect the
operation
of the oven.
However, after the completion of
roasting
wipe the oven door and the
glass thoroughly.
Roasting of red meat, poultry and fish is
rational if the roast exceeds one
kilogram in size.
Add as much liquid as necessary to
prevent burning of juice, dripping from
neat. Roast must be surveyed at all
times. And liquid added if necessary.
At approximately the middle of the
indicated time turn the roast round,
especially if you use the deep roast dish.
When roasting on the grill grid, place the
grid in the deep roasting pan and insert
both into the sliding guide. The bottom
pan will intercept dripping fat.
Never leave roast to cool in the oven, as
it might produce dew and corrosion of
the oven.
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