Operating Instructions
31
English
Tips on baking
Is the cake cooked?
At the end of the cooking time, insert a metal skewer into the highest point of the cake and then
withdraw it. If the batter does not stick to the metal skewer, the cake is cooked.
The sponge cake has collapsed after I take it out of the oven
Check the recipe. Check the instructions relating to mixing time. Ensure the oven door is not
opened during cooking.
The pastry is too light-coloured
A dark-coloured baking tray cooks dishes faster and browns foods more than lighter coloured
pans. Place the tray one shelf position lower, or turn on the lower heater towards the end of the
cooking process.
Pastries with a moist lling (e.g. deep lled pie) is not cooked
Reduce the temperature and extend the cooking time.
Baking
Only use one level and dark baking trays. On light-coloured baking trays, the browning
of the pastry will be less eective. Always place the baking trays on the wire shelf. If
you are using the supplied baking tray, remove the wire shelf. Cooking time will be
shorter if the oven is preheated.
Food type Shelf position
(from the base)
Temperature (°C) Cooking time
(minutes)
PASTRY
Savoury soufflé 2 190-200 30-35
Sweet soufflé 2 190-200 30-35
Rolls * 2 200-220 30-40
Bread * 2 180-190 50-60
White bread * 3 180-190 45-55
Buckwheat bread * 3 180-190 45-55
Whole grain bread * 3 180-190 45-55
Rye bread * 3 180-190 45-55
Spelt bread * 3 180-190 45-55
Walnut cake 2 180 45-55
Sponge cake * 3 160-170 25-30
Cheesecake 2 170-180 65-75
Cupcakes 3 170-180 25-30
Small pastries made with yeast dough 3 200-210 25-30
Cabbage pirozhki 3 200-210 25-30
Fruitcake 3 140-190 90
Meringue 3 120 90
WARNING
Do not insert the deep baking tray into the 1st shelf position.
Cooking Charts