Operation Manual

Instructions for use, installation and connection
7
Pastry Baking Table
Type of pastry Guide level (from
down upwards)
Temp.
(°C)
Guide level (from
down upwards)
Temp.
(°C)
Baking time
(in min.)
Sweet pastry
Raisin cake
2 160-170
2 150-160 55-70
Ring cake
2 160-170
2 150-160 60-70
Tree cake (tart form) 2 160-170
2 150-160
45-60
Cheese cake (tart form)
2 170-180
3 150-160 60-80
Fruit cake 2 180-190
3 160-170
50-70
Fruit cake with icing 2 170-180
3 160-170
60-70
Sponge cake*
2 170-180
2 150-160 30-40
Flake cake 3 180-190
3 160-170
25-35
Fruit cake, mix dough 3 170-180
3 150-160
50-70
Cherrycake 3 180-200
3 150-160
30-50
Jelly roll* 3 180-190
3 160-170
15-25
Fruit flan 3 160-170
3 150-160
25-35
Plait bun 2 180-200
3 160-170
35-50
Cristmass cake 2 170-180
3 150-160
45-70
Apple pie 2 180-200
3 170-180
40-60
Puff paste 2 170-180
3 150-160
40-60
Salted pastry
Bacon roll 2 180-190
3 170-180
45-60
Pizza* 2 210-230
3 190-210
30-45
Bread
2 190-210
3 170-180 50-60
Rolls*
2 200-220
3 180-190 30-40
Cookies
Caraway roll 3 170-180
3 150-160
15-25
Biscuits 3 170-180
3 150-160
20-30
Danish pastry 3 180-200
3 170-180
20-35
Flaky pastry 3 190-200
3 170-180
20-30
Cream puff 3 180-200
3 180-190
25-45
Deep frozen pastry
Apple pie, cheese pie 2 180-200
3 170-180
50-70
Cheese cake 2 180-190
3 160-170
65-85
Pizza 2 200-220
3 170-180
20-30
Chips for oven* 2 200-220
3 170-180
20-35
Potato fries for oven 2 200-220
3 170-180
20-35
Roasting
Best results are obtained with the engagement of both upper
and lower, or with hot air.
Best heating mode for each type of roasting pan is indicated by
bold print in the Roasting Tables.
Note! For roasting meat we recommend the use of grease
filter (depending on the model).
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 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.
• 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.