Instructions for use and installation
8
Pastry baking table
Type of pastry
Guide level
(from down
upwards)
Temperature
(°C)
Baking time
(in min.)
Sweet pastry
Raisin cake
2
180-190
50-70
Square cake
2
180-190
60-75
Tree cake (tart form)
2
180-190
45-60
Cheese cake (tart form)
2
180-190
60-90
Fruit cake
2
190-200
50-70
Fruit cake with icing
2
180-190
60-70
Sponge cake*
2
190-200
30-40
Flake cake
3
200-210
25-35
Fruit cake, mix dough
3
190-200
50-70
Cherry cake
3
180-200
35-50
Jelly roll*
3
220-230
18-25
Fruit flan
3
190-200
25-35
Plait bun
2
180-190
25-45
Christmas cake
2
170-180
40-60
Apple pie
2
190-200
50-70
Puff paste
2
190-200
40-60
Salted pastry
Bacon roll
2
200-210
50-60
Pizza*
2
200-220
30-45
Bread*
2
170-180
15-20
2
240-250
45-50
Cookies
Caraway rolls
3
190-200
15-30
Biscuits
3
200-210
15-25
Danish pastry
3
200-210
35-50
Flaky pastry
3
200-210
20-40
Cream puff
3
200-220
25-45
Deep frozen pastry
Apple pie, cheese pie
2
190-200
60-75
Cheese cake
2
180-190
70-90
Pizza
2
200-220
20-30
Chips for oven*
2
200-220
20-35
Potato fries for oven
2
200-220
20-35
Setting
1
2
3
4
5
6
7
8
Temperature
(v °C)
150 °C
160 °C
180 °C
200 °C
220 °C
240 °C
260 °C
280 °C
Roasting
The table below indicates the recommended temperatures,
times, and baking levels.
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.
•
Never use roasting pans with plastic handles.
•
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 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 meat. 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.
•
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.
•
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 your roast to cool down in the oven
,
as it
might produce dew and corrosion of the oven.
