26
GEH 6300.0
– Season the meat as required and place in the pan. Put the lid on the pan
and place the pan in the cold oven.
– Select Top/Bottom heat
$
and set the temperature to between 180 and
200 °C.
Make your gravy in the usual way.
Guidelines for roasting
*whole chicken 45 - 60 min.
Baking
Baking tins
Always place in the middle of the grill. Tins should not overlap the edges of
the grill. Place square tins crosswise.
Use
light-coloured tins
for baking if possible.
F
Bake only on one level.
Tips on the table “Guidelines for baking”
The table in the next column contains a selection of cakes etc., the necessary
temperatures, cooking times and rack levels.
■
A temperature range is given, since the optimum temperature depends on
the recipe you are using for the dough and the size and shape of the item
you are baking.
■
We recommend that you use the lower temperature to start with, increasing
it only if you want a deeper brown or if baking is taking too long.
■
If you are not sure how to bake your own recipes, select a similar one from
the table and use the temperatures and baking times as a guide.
■
Food that is dissimilar in height will brown differently at the beginning.
Please do not change the temperature setting, because this will even itself
out as baking continues.
■
Baking moist cakes can produce steam, which forms condensation in the
oven. Most escapes through the vapour channel and can collect on kitchen
tiles and fronts of units as condensation. This is physically necessary.
Guidelines for baking
The recommended temperatures for the preferred operating modes
are
highlighted.
Please observe the notes concerning this table in the last column!
Type of meat
Top heat/bottom heat
$
Roasting time
Temperature in °C
per cm of the thickness
of the joint in mins.
Joint of beef
170-190
18
Roast beef
200 – 220
10 – 12
Fillet
200 – 220
8
Veal
170 – 180
12
Roast pork
170 – 190
12 – 15
Smoked loin of pork
170 – 190
8
Game
170 –190
15
Wild boar
170 – 190
15
Fillet of game
200 – 220
8 – 10
Mutton
170 –190
15
Duck
170 –190
12
Goose
170 –190
12
Chicken
180 – 200
8
Turkey
170 –190
12
Fish
200 – 220
8
Type of cake or biscuit
Top heat/bottom heat
$
Baking time
rack level
Temperature in °C
in minutes
Cake mixture
Ring cake
2
170-180
50-65
Tin cake
2
170-180
50-70
Madeira cake
2
160-170
60-70
Gateaux and flans
2
170-180
40-65
Flan bases
2
170-180
25-35
Fine fruit flans
2
170-180
45-60
Small biscuits
2
170-180
15-30
Large flat cakes:
with a dry topping
2
170-180
25-35
with a moist topping
2
170-180
35-60
Kneaded dough
Flan bases
2
180-200
25-35
Cheese cake
2
160-170
70-100
Small bisquits
2
170-180
15-35
Large flat cakes:
with a dry topping
2
170-180
25-35
with a moist topping
2
170-180
35-60
Leavened dough
Ring cake
2
170-180
40-65
Yeast cake
2
170-180
40-50
Rich sweet bread (preheated)
2
175-180
50-70
Small biscuits
2
170-180
15-30
Large flat cakes:
with a dry topping
2
170-180
25-35
with a moist topping
2
170-180
33-60
Sponge cake
Gateaux and flans
2
175-180
30-40
Rolls
2
190-200
12-20
Biscuits made with white of egg
Meringue
3
140
60-70
Cinnamon stars
3
150-160
15-20
Macaroons
3
150-160
20-40
Other doughs
Puff pastry
3
200-220
15-30
Puff pastry made with leavened
dough
3
200-225
30-40
Puff pastry made with curd
cheese
3
200-225
30-40
Choux pastry
2
200-220
30-40
Dough made with curd cheese
and oil
2
170-180
25-35
Honey cake
2
140-150
20-35
Bread and pizza
Leaven and bread made with
yeast (preheat: 230 °C,
prebake: 10 min., 230 °C)
2
180
50-60
Bread made with yeast/white
bread.
2
200
30-50
Pretzels (preheat: 230 °C)
2
220
15-20
Pizza (preheat: 250 °C)
1
250
8-12
2 baking trays with Pizza (pre-
heat: 250 °C)
1 und 3
250
10-14
