22
BAKING IN THE OVEN
Type of pastry
Guide
level(from
down
upwards)
Temp
(
℃
）
Guide
level(from
down upwards)
Temp
(
℃
）
Baking time
(in min)
Sweet pastry
Sponge cake/
marble cake
2
170-180
2
150-170
60-80
Victoria sponge
2
160-180
2
150-170
65-80
Base for a layer cake
2-3
170-180
2-3
150-170
20-30
Sponge layer cake
2
170-180
30-40
Fruit cake(crispy base)
2-3
160-180
60-70
Cheesecake(short crust)
2
140-150
60-90
Teacake
2
160-180
2
150-170
40-60
Bread(e.g. wholegrain
bread)
2
210-220
2
150-170
50-60
Fruit cake(crispy base)
3
170-180
2
160-200
35-60
Fruit cake(with yeast)
2
160-170
30-50
Crumble cake
3
160-170
150-170
30-40
Sponge roll
2
180-200
10-15
Pizza(thin base)
3
220-240
10-15
Pizza(thick base)
2
180-210
30-50
Buns
3
160-170
2
150-160
10-30
Puff pastry
3
180-190
2
170-190
18-25
Meringues
3
90-110
80-90
Choux buns
2
170-190
35-45
Roasting
Best results are obtained with the engagement of both upper and lower elements. Best heating mode for
each type of roasting pan is indicated by bold print in the Roasting Tables.
Tips regarding roasting pans
For best results, use light enamel pans, temperature resistant glass pans, clay dishes or cast iron dishes.
As stainless steel dishes reflect the heat, they are not recommended.
If you cover your roast or wrap it in foil, it will preserve its juices and the oven will remain clean.
The roast will be cooked quicker if it is left uncovered. Large roasts can be placed directly on the grid with
the oven tray below for catching the juices and melted fat.
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 condensation on the oven door.
