EEH 6200.1
25
Recommended temperatures Roasting
The recommended temperatures for the preferred operating modes
have
been highlighted
.
Baking
Hot air convection
#
F
No need to preheat the oven - baking is possible on several levels
simultaneously.
Rack levels:
1 tray:
2nd rack level from the bottom
2 trays:
2nd and 5th rack levels from the bottom
3 trays:
2nd, 4th and 6th rack levels from the bottom
4 trays:
0th, 2nd, 4th and 6th rack levels from the bottom
■
If you are baking several cakes in baking tins, about 5 to 10 minutes
additional baking time will be needed for each baking tray.
■
Remove the baking trays individually, depending on how well browned the
cakes are.
■
Bake using hot air convection
#
at a temperature of 160 °C if there are
no instructions for baking by hot air convection in your recipe.
■
Important:
When cakes with a moist fruit topping are being baked, the
development of humidity is particularly high. You should bake no more than
two cakes at the same time.
Top heat/bottom heat
$
F
Preheating - baking on one level
■
Preheat the oven by pizza mode
, and when the temperature has been
reached, set the oven back to Top heat/bottom heat
$
. .
■
Baking tins made of black metal and aluminium are particularly suitable.
Intensive hot air convection
0
F
No need to preheat the oven - baking on one level
■
Only for large flat cakes with a dry topping, such as a crumble topping.
Pizza mode
F
Baking on one level
■
for moist cakes
■
for pizzas: preheat the oven with a baking tray or a pizza stone (accessory)
■
for bread: preheat the oven
Baking pizza
F
Select the Pizza mode
at 250 °C.
– If you use a pizza stone (special accessory), the pizza gets a particularly
crispy base. Preheating time: at least 30 min.!
Read the instructions enclosed with the pizza stone.
Basic recipe for pizza
250 g of flour, 20 g of yeast, 1/8 l of lukewarm water, 3 tablespoons of (olive)
oil, salt.
Baking pizza on a baking tray
– Make a yeast dough out of the specified ingredients.
– Allow the dough to rise for approx. 30 minutes until it has doubled in size.
– Then knead the dough for a few minutes and allow it to prove for another
15 minutes.
– Preheat the oven (Pizza mode
at a temperature of 250 °C).
– Grease the baking tray.
If you are making small round pizzas, insert the baking tray into the oven
now and preheat it as well.
– Roll out the dough, place on a baking tray and form an edge.
– Add any topping you want quickly so that the dough does not become moist.
–
Small pizzas:
Put topped dough onto the preheated baking tray.
– Place the baking tray in rack level 0.
– Bake for approx. 8 - 12 minutes in Pizza mode
, at a temperature of
250 °C.
Baking pizzas on the pizza stone
– Prepare the pizza dough as described above.
– Place the pizza stone on the gridiron and insert at rack level 0.
– Preheat the oven in Pizza mode
and at a temperature of 250 °C.
– Place the dough onto the floured lifter and add toppings quickly so that the
dough does not become moist. The topped pizza must not lie too long on
the lifter as otherwise the dough no longer slides off.
– When preheating is over, push the pizza off the lifter onto the hot pizza stone.
– Bake for approx. 8 - 12 minutes in Pizza mode
, at a temperature of 250 °C.
Tips on the table “Recommended temperatures
for baking”
The table on page 26 contains a selection of cakes etc., the necessary
temperatures, cooking times and rack levels.
■
Temperatures are generally given in ranges as they depend on the
composition of the dough, the quantity and the shape.
■
We recommend you to set the lower temperature value the first time and
only select a higher temperature if necessary, e.g. if you want more
browning or the baking time is too long.
■
If you do not find any specific temperatures for your own recipes, use a
similar cake in the table given as a reference.
■
Height differences of the food can result in different degrees of browning at
the start of the baking process. In this case please do not change the
temperature setting. Differences in browning are offset during the course of
baking.
Type of meat
Hot air
convection
#
Top heat/
bottom heat
$
Intensive hot
air convection
0
Roasting time
Temperature in °C
per cm of the
thickness of the
joint in mins.
Joint of beef
160
170-190
18
Roast beef
180
200-220
180-200
8-10
Fillet
180
200-220
180-200
8
Veal
160
170-190
160-180
12
Roast pork
160
170-190
160-180
12-15
Smoked loin of pork
160
170-190
160-180
8
Shoulder of pork
160
170-190
160-180
12-15
Roast pork with
crackling
160
170-190
160-180
12-15
Game
160
170-190
15
Wild boar
160
170-190
15
Fillet of game
180
200-220
180-200
8-10
Mutton
150-160
170-190
15
Duck
160
170-190
160-180
12
Goose
160
170-190
160-180
12
Chicken
160
180-200
160-180
8*
Turkey
160
200-220
160-180
12
Fish
160
200-220
8
*whole chicken 45 - 60 min.
